Aloo Gobi - Instant Pot | Stove (Indian Cauliflower and Potatoes)
Aloo Gobi is a delicious vegetarian side-dish in northern-Indian cuisine, in which potato (aloo) and cauliflower (Gobi) are cooked with aromatics and seasoned with mild Indian spices. Make this vegan and gluten-free Punjabi delicacy in your Instant Pot or skillet in under 30 minutes.
Heat Instant Pot on Saute till it displays 'Hot'. Add cumin seeds and wait for them to sizzle. Add onions, green chilies and potatoes. Saute for 1 minute. Add chopped ginger-garlic and saute for another minute.
Add chopped tomato, salt and all spices. Saute for 2 minutes. Add cauliflower florets and gently stir. Press "Cancel SAUTE". Set valve to Sealing position.
Cook on Manual/Pressure Cook for 0 minutes. After cooking time is done, manually release pressure (QR).
Open lid after the pressure pin drops. If there is any liquid at the bottom, you can turn on SAUTE for a couple of minutes to dry that up. Do not stir the cauliflower during this time as it will break.
Turn SAUTE off. Garnish with cilantro and serve warm with rice, roti or naan!
Stove top recipe
Heat a heavy bottom stir-fry pan, or a deep skillet on medium-high heat for about 30-40 seconds. Add oil and cumin seeds.
When the cumin seeds begin to splutter, add onions, green chilies, and potato cubes, saute for 3-4 minutes.
Add chopped ginger and garlic and saute for another minute. Add chopped tomato, salt and all the spices. Saute for 2 minutes, until the tomatoes get soft and break down.
Then add cauliflower and toss till all florets get coated with the masala. Reduce the heat to medium, cover with a tight lid and cook for 7-10 minutes, stirring once in between.
Open the lid and check if the potatoes are cooked by inserting a knife. If it goes in without resistance, the potatoes are cooked. If not, cover and cook for another 1-2 minutes.
Open the lid and increase the heat to medium-high. Stir-fry for 2-3 minutes, till all the liquid has evaporated. Garnish with cilantro and enjoy.
In the recipe card, cook time= pressure cooking time.
For a low-carb or keto version of this recipe, skip the potatoes and add another cup of cauliflower to the recipe.
This recipe doesn't call for extra water since the cauliflower and tomatoes release water while cooking. But if you are using an 8 qt, you can add ¼-1/2 cup water to this recipe. After pressure cooking, dry the excess liquid on saute mode.
This recipe has been tested in a 3qt and 6qt pressure cooker, and non-stick skillet.
Between the methods of cooking, I prefer the stovetop method as I don’t have to add any additional water and can cook this in a stir-fry style, which is a more authentic style of making Punjabi Aloo Gobi. Also, the cauliflower florets retain their shape better in this method.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.