Perfect Punjabi-style Aloo Gobi from your pressure cooker or Instant Pot. Make this classic Indian vegan restaurant dish at home in minutes, without a lot of fuss.
INSTANT POT ALOO GOBI | PRESSURE COOKER INDIAN POTATOES AND CAULIFLOWER
Short Hindi Lesson folks. Aloo = potatoes, Gobi = Cauliflower. Now you know.
Aloo gobi is a pretty standard dish at most Indian Restaurants, but it’s actually quite a staple for home cooking as well. I wanted to make this in an Instant Pot so that I didn’t have to stand and babysit it.
The problem is that you need the potatoes and cauliflower to cook within the same time. My first attempt was tasty but a complete textural disaster.
So this time, I did the obvious thing: cut the potatoes into thin slices so that they’d cook as quickly as the cauliflower did, but I also sautéed them in the pot a little longer, not only to pre-cook them but to also get some of the dark fond into the final product.
If you prefer firmer cauliflower, I’d leave the cauliflower into even larger pieces since it does tend to cook very quickly.
USING CAULIFLOWER STALKS IN YOUR ALOO GOBI | WHAT IS DANTHAL?
In the picture below, you see some green things and I’m sure you’re wondering what that those are. Well, in India, the stalks around the cauliflower are considered yummy eating, and are called danthal.
Sometimes at the bazaar, you can get just danthal and my mom used to love those. They’re actually full of flavor.
So what you do is you take the outer stalks off, strip them of their leaves, and then cut them up into pieces.
Since they’re a little tougher than the cauliflower, I put them in to cook with the potatoes.
USE THE LOW PRESSURE SETTING ON THE INSTANT POT
I cooked this on low pressure which not all Instant Pots have. If yours doesn’t have a low pressure setting, try setting it for 0 mins pressure and doing a quick pressure release.
If you’re low-carbing, leave out the potatoes and just have the cauliflower. Still very tasty.
Perfect Punjabi-style Aloo Gobi from your pressure cooker or Instant Pot. Make this classic Indian vegan restaurant dish at home in minutes, without a lot of fuss.
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 4 cups cauliflower florets (about one medium cauliflower)
- 2 cups potatoes, sliced (about 1 large potato)
- 1/2 cup tomato, diced
- 1 teaspoon Salt
- 1 teaspoon Garam Masala
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne
- 1/4 cup water
- Heat the Instant Pot and when it's hot, add the oil, and when the oil shimmers, add the cumin seeds. They'll splutter like popcorn.
- Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
- At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don't, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.
If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.
- For a low carb version, omit potatoes and double up on the caulilflower. In this case, you can just place all ingredients into the pressure cooker at the same time and cook as directed--no need to brown the potatoes (what potatoes? 🙂 )
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Lisa says
July 11, 2018 at 11:06 amCooked this recipe last week and it was wonderful! Loved the flavors and the texture of the veggie. I have her book and there is not a recipe i don’t like in it that i’ve tried so far.
Yvonne Self says
June 15, 2018 at 8:43 pmMade this tonight. Chopped up some of the greens that are at the bottom of the cauliflower. Served it with leftover kenyan-kunde black-eyed peas over leftover white basmati rice. What a meal. Thank you again for such delicious recipes. My oldest daughter, who is on a plant-based diet, will love this.
Esther Kim says
April 13, 2018 at 5:16 amMade this last night and it was super easy. But I think I was missing a little bit of richness/fat. Do you recommend another dish to eat this with to help complete the meal?
URVASHI PITRE says
April 13, 2018 at 9:00 amSo usually I do either a Rich dal like dal makhani or a meat dish to go with it.
Nick says
February 19, 2018 at 2:09 pmHow come this recipe does not contain onion, ginger, and garlic? Don’t these ingredients form the basis of most Punjabi style dishes?
URVASHI PITRE says
February 19, 2018 at 2:59 pmThey do some but I hate to make everything taste the same and made the same. Try it. It’s very authentic tasting
Eric says
February 18, 2018 at 11:21 pmI made this tonight and it turned out pretty tasty (I’ll definitely make it again!) but I noticed my Instant Pot Ultra didn’t get hot enough in saute mode to make the cumin seeds “splutter like popcorn” nor to brown/crisp the potatoes at all even after sauteing them for 5+ minutes. Have you heard of anyone else having this same issue? I used exactly 1 tablespoon of peanut oil. Perhaps the recipe needs more to get the browning action going?
URVASHI PITRE says
February 18, 2018 at 11:22 pmA little extra oil can’t hurt. But also do ensure that it is in sauté Hot.
Eric says
February 19, 2018 at 10:27 amThanks. I just tested it with an infrared thermometer and on Hot it measured 135 degrees F in the center, 155 degrees F on the edges. I’m going to contact the company to find out if that’s normal.
URVASHI PITRE says
February 19, 2018 at 11:43 amThat doesn’t sound right does it? It should be hotter in the center I would think? Very curious to know what you hear back
Mati says
February 16, 2018 at 11:37 pmHave you tried parboiling potatoes, or using leftover cooked whole potatoes?
Also, if I use canned tomatoes, should I just use the liquid from the can instead of water?
Thank you!
URVASHI PITRE says
February 16, 2018 at 11:48 pmYes to canned tomato water. I haven’t tried with parboiled potatoes but it should work given the short cook time
angie says
February 12, 2018 at 10:24 amIf I use cumin powder instead of cumin seeds do you think it will affect the flavor?
URVASHI PITRE says
February 12, 2018 at 2:25 pmYes it will. But I don’t know that it will be bad? Maybe just different
Kalypso says
February 11, 2018 at 11:16 pmI made this tonight without potatoes but I threw in a cup or so of frozen peas. My PC doesn’t have a low setting, so I just did a minute with QR. I did cut the florets quite large and the texture came out perfect. Everyone loved it!
Kelsey says
January 26, 2018 at 10:45 pmShould the tomato be fresh or canned? Or would it not make a difference?
URVASHI PITRE says
January 26, 2018 at 10:52 pmGet the best ones you can. In the winter canned are better.
Dee Germany says
January 26, 2018 at 5:42 pmOne more dish that I had never heard of – but is now one of my favorites!!!!!
Jeanne says
January 18, 2018 at 10:52 pmHave you tried putting the cauliflower in whole?
URVASHI PITRE says
January 19, 2018 at 5:38 amI haven’t. I was worried it wouldn’t get flavored enough on the inside
Elaine Tsai says
January 15, 2018 at 9:09 pmI really liked this recipe. 5 stars! My Instant Pot doesn’t have the low setting so I cooked it two minutes on high. Everything was a bit mushy but the flavors were there. I prepped all the spices in advance so it was a snap to cook.
Charlene says
December 18, 2017 at 12:05 amI made this for the first time tonight and it was a hit! Very tasty! 10/10, will make again!
URVASHI PITRE says
December 18, 2017 at 12:21 amYay! So glad to hear that!
catherine says
December 15, 2017 at 2:49 pmIf I choose to go low carb and, as you suggest, leave the potatoes out, do I shorten the cooking time?
URVASHI PITRE says
December 15, 2017 at 4:52 pmYes do 0 mins or 1 min pressure at most then
Marideth says
December 14, 2017 at 4:58 pmCould this be made with frozen cauliflower or does is have to be fresh?
URVASHI PITRE says
December 14, 2017 at 5:10 pmYes it can. I think the same time would work as well.
SSAM says
November 27, 2017 at 12:50 pmMy favorite dish too! Love it.
Mm says
November 1, 2017 at 9:55 pmHi! I love your cookbook! I made this today and found that the potatoes cooked perfectly but the cauliflower was too mushy. I had some liquid left in the pot as well. How do I avoid this next time?
URVASHI PITRE says
November 2, 2017 at 7:02 amCut the cauliflower really large. You can always smush it up later but really the only way to not overcook it is to have large florets which will take a little longer to cook through. Although I will say, that soft cauliflower is often part of aloo gobi’s comfort factor 🙂
Rosanne says
October 25, 2017 at 7:18 amI just got this book today, and this was the first recipe I tried. The flavor of this dish is fantastic—I really love the spices. But I am wondering if there is supposed to be more sauce? A lot of the tomatoe mixture was stuck to the pot. Also, the potatoes were perfectly cooked, but the cauliflower was quite soft, even though I used large florets. Looking forward to trying more recipes.
URVASHI PITRE says
October 25, 2017 at 7:20 amIt’s a dry dish with no sauce. I’m wondering why yours stuck to the bottom? Did you release pressure after it was cooked?
Sommer P. says
April 9, 2017 at 1:54 amThis looks amazing! Do you think it would work with sweet potatoes or would that be wierd??
Two Sleevers says
April 9, 2017 at 1:57 amIt would be different but very tasty I think!