Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry
User Reviews
4.9
222 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
4
-
Calories
153 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry
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A healthy & delicious potato and cauliflower stir fry made in the instant pot. So easy and quick, takes just 20 minutes. Vegan & Gluten Free.
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Ingredients
- 1 Cauliflower (Gobi) medium, rinsed & cut into florets (about 1.25 lbs or 4 cups)
- 1 potato cut into small cubes (about 1 cup)
- 2 tablespoon ghee or oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 green chili pepper slit into two (optional)
- 1/2 onion small, diced (about 1/2 cup)
- 1 tomato large, chopped (about 1 cup)
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 1 teaspoon dry mango powder (Amchur) or Lemon juice
- cilantro to garnish
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red chili powder (preferably kashmiri red chili powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- ½ teaspoon garam masala
- 1 teaspoon salt adjust to taste
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Instructions
- Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and green chili. Saute for 30 seconds.
- Add diced onions, ginger and garlic paste. Stir them.
- Add chopped tomatoes and all spices. Add potato cubes and stir it all up. Saute for 2 minutes, so the potatoes are slightly cooked.
- Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add 3 tablespoons water to deglaze the pot. Press Cancel and close the instant pot lid.
- Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. It will take 8-10 minutes for the instant pot to come to pressure.
- When the instant pot beeps, quick release the pressure manually.
- Add the dry mango powder and garnish with cilantro. Aloo Gobi is ready to be served.
Notes
- If you are worried about making Aloo Gobi in the instant pot without adding water, add 3 tablespoons of water along with the cauliflower.
- If you want a little more heat, add more cayenne or 1/2 tsp of garam masala.
- If you don't have dry mango powder, replace it with 1 tablespoon of lemon juice.
- Stovetop variation: Follow the same steps, cook it covered with lid for 5 minutes, Then remove the lid and cook it for 10 minutes.
- Low Carb or Keto Variation: Skip potatoes.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Serving
267g
Calories
153kcal
(8%)
Carbohydrates
19.42g
(6%)
Protein
4.59g
(9%)
Fat
7.83g
(12%)
Saturated Fat
0.76g
(4%)
Trans Fat
0.028g
Sodium
632mg
(26%)
Potassium
793mg
(23%)
Fiber
5.1g
(20%)
Sugar
5.56g
(11%)
Vitamin A
1450IU
(29%)
Vitamin C
123.8mg
(138%)
Calcium
60mg
(6%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 267g | |
| Calories | 153kcal | 8% |
| Carbohydrates | 19.42g | 6% |
| Protein | 4.59g | 9% |
| Fat | 7.83g | 12% |
| Saturated Fat | 0.76g | 4% |
| Trans Fat | 0.028g | 1% |
| Sodium | 632mg | 26% |
| Potassium | 793mg | 17% |
| Fiber | 5.1g | 20% |
| Sugar | 5.56g | 11% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 123.8mg | 138% |
| Calcium | 60mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
222 reviews
Excellent
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