Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
153 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry
Description
The recipe starts by sautéing cumin seeds and green chili in ghee, followed by onions, ginger, and garlic for a savory base. Tomatoes and a robust blend of spices including turmeric, cayenne, coriander, garam masala, and salt add depth and warmth. Potatoes are lightly cooked before adding cauliflower florets, and the mixture is pressure cooked at low pressure for just 2 minutes, preserving texture but making the vegetables tender.
This Aloo Gobi has a balanced blend of earthy potatoes and slightly crunchy cauliflower, with a bright and mildly spicy flavor profile enhanced by dry mango powder or lemon juice for a touch of acidity. It is garnished with fresh cilantro, adding herbal freshness that contrasts with the spices.
The dish pairs well with simple flatbreads or steamed rice and is a versatile choice for a vegan meal. It can be adjusted for heat by increasing cayenne or garam masala, and the recipe includes variations for stovetop cooking and low-carb modifications that omit potatoes.
Adding a small amount of water during cooking helps prevent sticking and creates a bit of steam for even cooking. Quick pressure release ensures vegetables maintain texture and flavor.
Ingredients
- 1 cauliflower medium, rinsed & cut into florets (about 1.25 lbs or 4 cups, Gobi
- 1 potato cut into small cubes (about 1 cup)
- 2 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka 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 or Lemon juice, aka amchur
- cilantro to garnish
Spices
- ½ teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon cayenne pepper preferably kashmiri red chili powder, or red chili powder
- 1 teaspoon coriander powder dhaniya powder
- ½ teaspoon garam masala
- 1 teaspoon salt adjust to taste
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 preferred, add 3 tablespoons of water with cauliflower to avoid sticking during pressure cooking.
- Increase cayenne or add ½ teaspoon garam masala for more heat.
- Substitute dry mango powder with 1 tablespoon lemon juice for acidity.
- Cook covered on stovetop: simmer 5 minutes covered, then uncover and cook an additional 10 minutes.
- Low-carb option: omit potatoes altogether.
- This recipe fits a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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