Easy Aloo Gobi Instant Pot Recipe: Perfect Indian Comfort Food in Minutes

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Craving a hearty, flavorful dish that’s both quick and easy to prepare? Aloo Gobi in an Instant Pot is your go-to solution! This classic Indian comfort food combines tender potatoes (aloo) and cauliflower (gobi) with aromatic spices for a deliciously satisfying meal. With the convenience of an Instant Pot, you can enjoy this traditional favorite without spending hours in the kitchen.


To make delicious Aloo Gobi in an Instant Pot, you’ll need a mix of aromatic spices and fresh vegetables. Here’s a detailed list to ensure you have everything handy.

Spices Needed

  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste

Fresh Ingredients

  • 3 medium potatoes, peeled and diced into cubes
  • 1 small cauliflower head, cut into florets
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1-inch ginger piece, minced
  • 3 garlic cloves, minced
  • 3 tablespoons vegetable oil or ghee
  • Fresh cilantro leaves for garnish

Required Equipment

To make Aloo Gobi in an Instant Pot, you’ll need a few essential pieces of equipment to ensure the cooking process goes smoothly.

Instant Pot Specifications

You’ll need an Instant Pot with at least a 6-quart capacity. This size is perfect for accommodating the volume of potatoes and cauliflower without overcrowding. Make sure your Instant Pot has the sauté function, as it’s crucial for blooming spices and sautéing vegetables before pressure cooking. Ensure your model comes with a secure sealing lid to maintain pressure effectively during cooking.

Preparation Steps

Follow these steps to ensure your Aloo Gobi turns out perfectly every time. Begin by washing and cutting the vegetables, then move on to preparing the spices.

Washing and Cutting

  1. Wash Vegetables: Thoroughly rinse 2 medium potatoes and 1 small head of cauliflower under cold water.
  2. Peel Potatoes: Peel the potatoes using a vegetable peeler.
  3. Cut Potatoes: Dice the peeled potatoes into 1-inch cubes.
  4. Chop Cauliflower: Break the cauliflower into small florets, about 1 inch in size.
  5. Prepare Aromatics: Finely chop 1 large onion, mince 2 cloves of garlic, grate or finely chop a 1-inch piece of ginger, and dice 2 medium tomatoes.

Preparing Spices

  1. Measure Spices:
  • Cumin seeds: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Red chili powder: ½ teaspoon (adjust according to taste)
  • Salt: As per taste
  1. Organize Ingredients: Place all measured spices in separate small bowls for easy access during cooking.

Meticulously following these preparation steps, you set yourself up for a seamless cooking experience with your Instant Pot Aloo Gobi dish.

Cooking Instructions

Follow these steps to prepare your delicious Aloo Gobi in the Instant Pot. Ensure you have all ingredients prepped and ready for a smooth cooking process.

Sautéing the Ingredients

  1. Set Up Your Instant Pot: Turn on your Instant Pot and select the ‘Sauté’ mode.
  2. Heat Oil: Add 2 tablespoons of vegetable oil into the pot.
  3. Add Aromatics: Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
  4. Cook Onions & Spices: Add 1 finely chopped onion, stirring occasionally until it turns golden brown (about 5 minutes). Then add 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, and cook for another minute.
  5. Incorporate Tomatoes & Spices: Stir in 2 diced tomatoes along with spices – 1 teaspoon turmeric powder, 1 teaspoon coriander powder, and salt to taste. Cook until tomatoes soften (about 3-4 minutes).

Pressure Cooking

  1. Add Main Vegetables: Add cubed potatoes (2 medium-sized) and cauliflower florets (2 cups). Mix well to coat vegetables with the spice mixture.
  2. Pour Water: Add half a cup of water to prevent burning during pressure cooking.
  3. Seal Lid & Set Timer: Close the lid securely and set the valve to sealing position. Select ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 3 minutes.
  4. Quick Release Pressure: Once cooking time is complete, perform a quick release by carefully turning the valve to venting position.

Checking and Finishing

  1. Open Lid & Stir Gently: Open the lid after ensuring all steam has been released safely. Stir gently using a spatula so as not to mash up potatoes or cauliflower too much.
  2. Add Finishing Touches: Sprinkle half a teaspoon garam masala over the dish for added flavor along with freshly chopped cilantro leaves for garnish.

Serving Suggestions

Aloo Gobi is a versatile dish that pairs well with various sides, enhancing your dining experience. Here are some accompaniments to consider:

  1. Naan or Roti: Serve Aloo Gobi with warm naan or roti for a traditional Indian meal. The soft, chewy bread complements the spiced vegetables perfectly.
  2. Rice: Basmati rice is an excellent choice to serve alongside Aloo Gobi. The fluffy grains soak up the flavorful sauce beautifully.
  3. Yogurt: A side of plain yogurt can balance the spices and add a refreshing coolness to your meal.
  4. Pickles and Chutneys: Indian pickles (achar) and chutneys like mango or mint provide tangy and sweet contrasts that elevate each bite of Aloo Gobi.
  5. Salad: Fresh cucumber, tomato, and onion salad dressed with lemon juice adds a crunchy texture and acidity that pairs well with the rich flavors of Aloo Gobi.

These accompaniments not only complement the dish but also enhance its overall flavor profile, making your meal satisfying and delicious.

Storage Tips

To keep your Aloo Gobi fresh and flavorful, follow these storage tips:


  1. Cool Completely: Allow the Aloo Gobi to cool to room temperature before storing.
  2. Airtight Container: Transfer the cooled dish into an airtight container to preserve its aroma and taste.
  3. Refrigerate Promptly: Place the container in the refrigerator within two hours of cooking.

Your Aloo Gobi can be refrigerated for up to 4 days without losing quality.


  1. Portion Wisely: Divide the cooled dish into meal-sized portions for easy reheating.
  2. Label and Date: Use freezer-safe containers or heavy-duty freezer bags, labeling them with the date for tracking freshness.
  3. Freeze Flat: Lay freezer bags flat in a single layer until frozen solid to save space.

Properly stored, your Aloo Gobi will maintain its best quality in the freezer for up to 3 months.


  1. Thawing (if frozen): Thaw overnight in the refrigerator or use your microwave’s defrost setting if you’re short on time.
  2. Stovetop Method:
  • Heat a non-stick skillet over medium heat.
  • Add a splash of water or broth if necessary to prevent sticking.
  • Stir occasionally until heated through, about 5-7 minutes.
  1. Microwave Method:
  • Place a portion of Aloo Gobi in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap leaving one corner open for steam ventilation.
  • Heat on high for 2-3 minutes, stirring halfway through.


Mastering the art of making Aloo Gobi in your Instant Pot not only saves time but also ensures you enjoy a flavorful and authentic dish. With the right spices and fresh ingredients, you can effortlessly create this classic Indian recipe at home. The convenience of the Instant Pot takes away much of the hassle while locking in all those aromatic flavors.

Pairing it with naan, rice, or chutneys elevates your meal to another level. Plus, knowing how to store and reheat Aloo Gobi means you can always have this delicious dish ready for busy days. Embrace this simple yet delightful recipe and bring a taste of India to your kitchen with ease.

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