Aloo Gobi Curry Recipe | Instant Pot

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.

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.

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

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.

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.

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:

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Recipe Card

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

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Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Side Dish

Cuisine: north indian

Servings: 6 servings

Ingredients

1x2x3x

• 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

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