Aloo gobi, a classic Indian dish made of spiced potatoes and cauliflower, is one of the most popular Indian vegetarian recipes. This is a side dish that you’ll find in any Indian restaurant and it’s also served in many Indian homes.
Anyone who loves Indian food has heard of aloo gobi, a simple yet flavorful vegetarian/vegan dish made with spiced potatoes and cauliflower.
Aloo gobi literally translates to “potato cauliflower” – these two humble ingredients are known for their ability to soak up flavor and so when combined with spices, the dish transforms into something pretty darn special.
I am sharing my recipe for aloo gobi using two cooking methods: the instant pot and the stovetop. I personally prefer using my instant pot these days because it makes cooking so much easier but feel free to make it either way. I will share a few notes for those of you planning to use your pressure cooker to make this.
Instant Pot Aloo Gobi
Aloo gobi is a dry dish and yes, it is absolutely possible to make a dry dish in an instant pot. In fact, I have several “dry recipes” in my cookbook, Indian Food Under Pressure.
When using an electric pressure cooker, you need just enough water to bring the pot to pressure – and keep in mind that veggies release water too. As I’ve mentioned in the past, all of my electric pressure cooker recipes are tested using a 6 quart instant pot and so if you are using a larger or smaller pot, you may need to adjust the recipe. If you have questions, join my Indian instant pot facebook group and someone can hopefully help you out 🙂
As for the cauliflower – I prefer mine to be tender with a bit of bite to it so I cut my cauli into large florets. If you prefer soft cauliflower, then you can cut it into smaller florets. Feel free to adapt the recipe to your preference.
What can I serve aloo gobi with?
You can serve aloo gobi with anything! I prefer to pair this dry dish with a saucy dish. Here are some meal ideas for you:
- main dish: butter chicken Or butter chickpeas OR vegetable korma
- basics: basmati rice and/or naan and raita/yogurt and pickle
- sides: aloo gobi AND dal makhani
I can’t believe that I haven’t shared a recipe for aloo gobi on my blog until now. To be fair, I have a recipe for stovetop aloo gobi in my first ebook and an instant pot recipe in my second book (find both of my cookbooks here). So I suppose my recipes have been out in the word for awhile now, just not on the world wide web. Now you can bookmark this page or visit my website any time from anywhere and make some delicious and authentic homemade aloo gobi 🙂
Aloo Gobi translates to “Potato Cauliflower.” This is a very flavorful dish mainly because these two vegetables are known for their ability soak up flavor. Some prefer the cauliflower in this dish to be soft, but I prefer mine to have a bit of crunch. Adapt this recipe to your preference: use small cauliflower florets if you like soft cauliflower or keep the pieces a little larger for extra crunch.
- 3 tablespoons oil of choice or ghee
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion, diced
- ½ – 1 Serrano pepper or green chili, minced
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 medium potatoes (approx. 1 pound), cut into 1-inch pieces
- ¼ cup water
- 1 cauliflower, cut into florets
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne, adjust to taste
- Cilantro, garnish
Instant Pot Directions:
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin and mustard seeds. Once the cumin seeds brown and the mustard seeds pop, add the onion and Serrano pepper. Stir-fry for 6-7 minutes, or until the onions begin to brown.
- Add the garlic, ginger, potatoes and and stir-fry for 30 seconds. Pour ¼ cup water into the pot, secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Remove the lid, stir the potatoes, then add the cauliflower florets and sprinkle the spices on top of the florets. Secure the lid, close the pressure valve and cook for 1 minute on high pressure. Quick release remaining pressure.
- Remove the lid, mix well, garnish with cilantro and serve.
- Melt 2 tablespoons oil/ghee in a large sauté pan over medium heat. Add cumin seeds and mustard seeds.
- Once the seeds begin to splutter, add onions and stir frequently for for 5 minutes, or until they begin to brown.
- Add the potatoes and the remaining tablespoon of oil/ghee and continue to stir frequently for about 5 minutes.
- Add garlic, ginger, Serrano pepper and spices. Stir for a minute, then add the cauliflower.
- Mix well, add ¼ cup water then cover the pot with a lid. Reduce the heat to medium-low and cook for 10 minutes, stir, then cook for another 10 minutes or until the potatoes are tender.
- Garnish with cilantro, serve.
- all of my electric pressure cooker recipes are tested using a 6 quart instant pot and so if you are using a larger or smaller pot, you may need to adjust the amount of water you use in the recipe.