Instant Pot Aloo Gobi: Spiced Cauliflower and Potatoes

September 30, 2020

I love a good Aloo Gobi. It should be at once spicy and dry, but cooked through. My tests in the Instant Pot, however, were not quite meeting my high threshold for taste and texture. Even on 2 minutes of cook time the dish was coming out somewhat mushy. That's when I decided to try a technique that had me confused when I first heard it. I thought I would set my Instant Pot for ZERO cook time. What that does is it enables the pressure cooker to come up to the right heat and then promptly shuts off. That 17 minutes or so that it heats up is more than enough to cook everything through. I give it 3 minutes at the end to sit for good measure to be sure the potatoes are cooked through. A few other tips on this one. Keep the cauliflower and potatoes on the slightly larger side. Dice them too much and they will get mushy. You must add at least 1/4 cup of water - which did not pool on the shorter cook time versus the longer. All in all - I am very pleased with this one. Thank you to all of my recipe testers. If you do try making this, please let me know what you think. Now, on to testing this for the 6-quart! 


Instant Pot Aloo Gobi, Spiced Cauliflower and Potatoes
Pressure Cooker Size: 3Q or larger
Warm Up: 17 minutes Cook: 0 minutes Cool Down: manual release
TOTAL: 17 minutes plus manual release time
Makes: 4 cups

2 teaspoons oil or ghee
1 pinch hing (asafoetida) (optional)
2 teaspoons cumin seeds
½ teaspoon turmeric powder
1 small yellow onion, roughly chopped (1 cup)
1 tablespoon ginger, ground or minced
3 cloves of garlic, ground or minced
½ - 4 Thai, Serrano, or cayenne chiles, stems removed and minced
1 medium potato (russet or yellow), peeled and roughly chopped (1 ½ cups)
2 teaspoons garam masala
2 teaspoons coriander powder
1 teaspoon red chile powder or cayenne pepper
2 teaspoons salt
5 cups cauliflower, cut into 2-inch pieces, dried thoroughly
1 cup frozen peas, slightly defrosted
1/4 cup water
1 tablespoon chopped fresh cilantro

Place the inner cooking pot in your Instant Pot. Add all ingredients in the order listed above except the cilantro. Do not stir.

Lock the lid into place. Make sure that the pressure release valve is in place and set to the sealing position (upwards). Press the PRESSURE COOK button until the panel indicates NORMAL and adjust the time to pressure cook for 0 minutes on HIGH pressure.

Once the cooking is completed, release pressure manually. Once the float valve drops, let the dish sit for 2 minutes. This allows the internal steam to finish cooking the potatoes without overcooking the cauliflower.

Open the lid, add cilantro, and stir well. Serve over basmati rice or with Indian bread like roti or naan.

Note: These dishes are typically very dry, but with the Instant Pot you need a little water. To minimize the amount of moisture in the dish, be sure to dry the cauliflower and potatoes before adding.

Try this! For some plant-based protein, swap frozen and shelled edamame for the peas and/or add a ½ cup cashew cream at the end for the plant-based protein and to make it creamier.

Anupy Singla
Anupy Singla


Leave a comment

Comments have to be approved before showing up.

Categories and Tags

Get updates via email