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    Home » Curry » Instant Pot Aloo Gobi

    Aloo Gobi Curry Recipe | Instant Pot

    Published: Dec 2, 2021 by Pavani · Leave a Comment

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    Instant Pot aloo gobi sabji is a classic Indian curry made the easy way. This is a sukhi or dry dhaba style curry made with the addition of warm spices.

    A quick and delicious side dish that needs just a few minutes of hands-on time. Serve with roti or rice and dal for a wholesome meal.

    Steel bowl with aloo gobi sabji

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    Aloo and gobhi aka potato and cauliflower is a classic combination. It got international recognition with the movie 'Bend it like Beckham'. It shows how important it is to learn to make Alooo gooBHIII in Punjabi families.

    There are many different ways of making this potato cauliflower curry. Each region has its own way of making this delicious dish. This dhaba style aloo gobi sabzi is packed with warm spices and delicious. The addition of spices gives this curry an awesome flavor.

    I make this gobi aloo sabji in the Instant Pot which makes it quick and easy. This is a dry or sukhi cauliflower curry but you can also make with gravy or sauce. Serve this delicious sabji with either rice or roti and dal for a filling meal.

    Top view of potato cauliflower curry

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need make aloo gobi sabji:

    • Gobi - feel free to use either fresh or frozen cauliflower in this recipe. There is need to thaw before cooking.
    • Aloo - any variety of potato will work.
    • Onion, tomato
    • Ginger+garlic paste
    • Spices - ground cumin, coriander, turmeric, red chili powder, garam masala, crushed red pepper
    • Kasoori methi - adds a beautiful flavor to the curry
    • Ground anardana (dried pomegranate seeds) - substitute it with aamchoor/ amchur (dried mango powder)
    • Cumin seeds
    • Salt
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make aloo gobi recipe in the Instant Pot:

    Select Sauté mode on Instant Pot and once it is hot, pour in the oil. Add the cumin seeds and cook for about 30 seconds, until the seeds start to splutter. Add onions and cook for 2~3 minutes or until translucent.

    Stir in potatoes, ½ cup of water and mix well. Cover with a glass lid and cook for 3~4 minutes or until potatoes are slightly tender. Stir in ginger+garlic paste and cook for 1 minute.

    Sauteing veggies

    Add the tomatoes, red chili flakes, garam masala, turmeric, ground anardana, ground coriander & cumin, kasoori methi and salt. Mix well and cook till the tomatoes are soft, about 1 minute. Stir in the remaining ¼ cup of and scrape the bottom to loosen any brown bits. Add the cauliflower florets right on top. Do not stir.

    Adding tomatoes, spices and water to the pot

    Place the lid on, lock it, and make sure that the steam valve is closed. Set the timer for 1 minute on High Pressure.When the timer sounds, quick release the pressure.

    Making potato and cauliflower curry

    Open the Instant Pot and stir in the cauliflower into the curry. If there is any excess liquid, select Saute and cook for 1~2 minutes to reduce the mixture. Sprinkle cilantro and serve hot.

    Top view of steel bowl of Instant Pot aloo gobi sabji

    Expert Tips

    • Feel free to use either fresh or frozen cauliflower in this recipe. If using frozen, there is need to thaw before cooking.
    • Any variety of potato will work in this curry recipe.
    • You can use about ¾ cup canned diced tomatoes instead of fresh tomatoes.
    • Store leftover aloo gobhi sabji in an airtight container for up to 3 days. Reheat in the microwave before ready to use.
    • Add 1 cup of ghee peas for a delicious change.
    • 1½ cups of cooked chickpeas along with cauliflower to add protein to the curry and make it wholesome.
    • I use less water to make this dry aloo gobhi curry. But if you want to make it with some gravy or sauce, then increase water to 1½ cups.

    You might also like

    Here a few side dishes to serve along with aloo gobi curry to make a wholesome meal:

    • Top view of Hyderabadi lentil stew topped with tadka
      Hyderabadi Khatti Dal | Instant Pot Recipe
    • Bengali Masoor Dal Recipe | Bangali Musuri'r Dal
    • Peanut Sambar (without Dal)
    • Nepali Tomato Chutney Recipe | Tomato Achar
    Steel bowl with Instant Pot aloo gobi sabji

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Steel bowl with cauliflower potato curry

    Aloo Gobhi Sabji

    This Instant pot aloo gobi sabji is a classic Indian curry made the easy way. It is spicy and perfect to serve with roti and rice.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Side Dish
    Cuisine: north indian
    Servings: 6 servings

    Ingredients

    • 2 tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 1 Medium Onion, chopped
    • 2 Medium Potato, peeled and chopped
    • ¾ cup Water, divided
    • 1 teaspoon Ginger+garlic paste
    • 2 Medium Tomatoes, chopped
    • 1 teaspoon Red Chili flakes, adjust as per taste
    • 1 teaspoon Garam Masala
    • ½ teaspoon Turmeric
    • ½ teaspoon Ground Anardana (dried pomegranate seeds)/ Amchur
    • 1 teaspoon Ground Coriander
    • ½ teaspoon Ground Cumin
    • 1 teaspoon Kasoori methi, crushed
    • To taste Salt
    • 2 cups Cauliflower florets, about half of a medium cauliflower
    • 3 tablespoons Cilantro, finely chopped

    Instructions

    Instant Pot Method:

    • Select Sauté mode on Instant Pot and once it is hot, pour in the oil. Add the cumin seeds and cook for about 30 seconds, until the seeds start to splutter. Add onions and cook for 2~3 minutes or until translucent.
      Add potatoes, ½ cup of water and mix well. Cover with a glass lid and cook for 3~4 minutes or until potatoes are slightly tender. Stir in ginger+garlic paste and cook for 1 minute.
    • Add the tomatoes, red chili flakes, garam masala, turmeric, ground anardana, ground coriander & cumin, kasoori methi and salt. Mix well and cook till the tomatoes are soft, about 1 minute. Stir in the remaining ¼ cup of and scrape the bottom to loosen any brown bits. Add the cauliflower florets right on top. Do not stir.
    • Place the lid on, lock it, and make sure that the steam valve is closed. Set the timer for 1 minute on High Pressure.
      When the timer sounds, quick release the pressure.
    • Open the Instant Pot and stir in the cauliflower into the curry. If there is any excess liquid, select Saute and cook for 1~2 minutes to reduce the mixture. Sprinkle cilantro and serve hot.

    Video

    Notes

    • Feel free to use either fresh or frozen cauliflower in this recipe. If using frozen, there is need to thaw before cooking.
    • Any variety of potato will work in this curry recipe.
    • You can use about ¾ cup canned diced tomatoes instead of fresh tomatoes.
    • Store leftover aloo gobhi sabji in an airtight container for up to 3 days. Reheat in the microwave before ready to use.
    • Add 1 cup of ghee peas for a delicious change.
    • 1½ cups of cooked chickpeas along with cauliflower to add protein to the curry and make it wholesome.
    • I use less water to make this dry aloo gobhi curry. But if you want to make it with some gravy or sauce, then increase water to 1½ cups.

    Nutrition

    Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 76mg | Potassium: 520mg | Fiber: 3g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sowmya :)

      October 25, 2015 at 11:35 pm

      I love this combination of cauliflower and potatoes...your dish looks so appetizing.

      Reply
    2. Sapana Behl

      October 26, 2015 at 4:42 pm

      Love aloo gobhi and I make it once a week.Looks tempting.

      Reply
    3. Shyam

      October 26, 2015 at 10:06 pm

      Looks NICE!

      Reply
    4. Varadas Kitchen

      October 28, 2015 at 3:26 am

      I like the spice mix you have used. Potato and cauliflower is such a popular combo. Love this variation.

      Reply
    5. Sandhya Ramakrishnan

      October 29, 2015 at 4:17 pm

      What a wonderful subzi this is. Love making aloo gobhi 🙂

      Reply
    6. Harini-Jaya Rupanagudi

      October 29, 2015 at 7:27 pm

      Love the spice mix in the classic combo !

      Reply
    7. Priya Suresh

      November 01, 2015 at 4:30 pm

      Such a beautiful curry, just irresistible..Love to finish that bowl anytime.

      Reply
    8. sneha datar

      November 02, 2015 at 2:38 pm

      Inviting subzi, aloo and cauliflower all time favorite.

      Reply
    9. Global Tastes & Travels Inc.

      November 03, 2015 at 10:56 pm

      thats one of my fave movies and this is one of the first Indian foods I ever cooked

      Reply
    10. Global Tastes & Travels Inc.

      November 03, 2015 at 10:56 pm

      thats one of my fave movies and this is one of the first Indian foods I ever cooked

      Reply

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