Simple, practical, and full of everyday flavour, Instant Pot Aloo Gobi - Curried Potato Cauliflower is a vegan, vegetarian Gluten-free, Indian, Vegan main made with small onion, tomatoes, and of garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 1/2 small onion
  • 2 tomatoes
  • 6 to 7 cloves of garlic
  • 1 inch ginger
  • 1/2 hot green chile
  • 1 tsp oil
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 to 1 tsp garam masala
  • 3/4 to 1 tsp salt
  • 1/2 tsp paprika
  • 2 medium potatoes (cubed small)
  • 1 small cauliflower (chopped into large florets)
  • cayenne/pepper flakes, garam masala, cilantro and lemon for garnish

Method

  1. Blend the onion, tomato, garlic, ginger, green chile until smooth.
  2. Put the Instant Pot on saute mode. When hot, add oil. (* At this point you can add 1/2 tsp cumin seeds and cook until they darken slightly.) Add the onion tomato puree to the pot. Rinse the blender using 1-2 tbsp of water and add to the pot.
  3. Add the spices and potato and mix well. Cover with a glass lid that fits the pot and cook for 4-5 minutes.
  4. Add the cauliflower and mix in well. Close the Pot lid to sealing. Select Manual 2 minutes for low pressure(preferred) Or 0 minutes on high pressure. (0 mins or half whistle with Stove top pressure cooker).
  5. Release the pressure with quick release carefully. Add cayenne, a sprinkle of garam masala, cilantro and lemon juice to taste. Serve hot with Dals or Curries and flatbread or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.