Instant Pot Aloo Gobi
A quick Instant Pot version of classic Punjabi aloo gobi in a tangy tomato-onion gravy.
23 minPrep: 10 minCook: 13 minNorth IndianVegan
instant potaloo gobipressure cooker
Method
- 1
Blend onions, tomatoes, ginger and garlic into a smooth paste.
- 2
Turn Instant Pot to sauté mode and heat oil.
- 3
Add the blended paste and cook until thick and glossy.
- 4
Stir in turmeric, chilli powder, coriander powder and garam masala.
- 5
Add cauliflower, potatoes, salt and water. Mix well.
- 6
Seal and pressure cook on high for 3 minutes.
- 7
Quick release pressure.
- 8
If needed, simmer on sauté mode to thicken.
- 9
Finish with dried fenugreek and fresh coriander.
- 10
Serve hot with roti, naan or rice.
Ingredients
- •1½–2 cups cauliflower florets
- •2 medium potatoes, diced
- •3 tbsp neutral oil
- •1 cup chopped onions
- •1 cup chopped tomatoes
- •1½ tsp chopped ginger
- •1½ tsp chopped garlic
- •½ tsp turmeric
- •1 tsp Kashmiri chilli powder
- •1 tsp ground coriander (optional)
- •½ tsp garam masala
- •1–2 green chillies, slit
- •1 cup water
- •½ tsp dried fenugreek leaves (optional)
- •Salt to taste
- •2 tbsp chopped coriander leaves
Notes
- •For drier aloo gobi, use less water.
- •Mash a few potatoes to thicken the gravy naturally.
- •Add peas at the end for variation.