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Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry

A healthy & delicious potato and cauliflower stir fry made in the instant pot. So easy and quick, takes just 20 minutes. Vegan & Gluten Free.  

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 153 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and green chili. Saute for 30 seconds. 
  2. Add diced onions, ginger and garlic paste. Stir them. 
  3. Add chopped tomatoes and all spices. Add potato cubes and stir it all up. Saute for 2 minutes, so the potatoes are slightly cooked. 
  4. 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. 
  5. 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. 
  6. When the instant pot beeps, quick release the pressure manually. 
  7. 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

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

% 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.