4.9 from 222 votes
Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry
Instant Pot Aloo Gobi is a flavorful potato and cauliflower dish cooked with cumin, ginger, garlic, tomato, and warm Indian spices like turmeric, coriander, and garam masala. The vegetables are pressure cooked to tender perfection, making this a filling and fragrant vegan main or side dish that showcases the classic combination of potatoes and cauliflower.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
153 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 153
% 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.