Aloo Gobi (Instant Pot and Stovetop)


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.

Aloo Gobi by

What is Aloo Gobi?

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. 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.

“Easy recipe to follow. I am from Toronto, and eat Indian food several times a week. I made my favourite side dish easily, and it tastes as good as any restaurant or my friends mother’s.”


Instant Pot Aloo Gobi

Aloo gobi is a dry dish. 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 with Aloo Gobi?

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:

“This recipe turned out super well! 😀 We did the stovetop version and the cauliflower and potato were perfectly cooked. We served it with paratha and your cranberry chutney recipe and it was sooo good.”

Stovetop and Instant Pot Aloo Gobi by

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 world for a while 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. 🙂

Stovetop and Instant Pot Aloo Gobi by

Aloo Gobi (Instant Pot and Stovetop)

Stovetop and Instant Pot Aloo Gobi by

Aloo Gobi (Instant Pot and Stovetop)

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.
4.72 from 25 reviews
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Servings 4


  • 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



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.

Stovetop Directions:

  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Kim says

    5 stars
    A neighbor brought this to my family while I was recovering from surgery and even my tween and teen loved it. I have since incorporated it into my meal rotation and love the simplicity of the cooking in the IP.

  2. Charlotte says

    5 stars
    This recipe turned out super well! 😀 We did the stovetop version and the cauliflower and potato were perfectly cooked. We served it with paratha and your cranberry chutney recipe and it was sooo good.

  3. Scott M Huckleberry says

    I’ve made this multiple times. Relatively easy and very tasty. Am I able to use sweet potatoes instead of white?

  4. Tom says

    5 stars
    Easy recipe to follow. I am from Toronto, and eat Indian food several times a week. I made my favourite side dish easily, and it tastes as good as any restaurant or my friends mother’s.

  5. Jessica says

    5 stars
    Made this last night as a side for your broiled goat chops. Oh my! Sooooo delicious!!! This tasted better than what we’ve had in an Indian restaurant! Will absolutely make this again!!

      • Archana says

        Hi Ashley,

        I want to make double your recipe. Can you please suggest what to change in the way of water and oil? I plan on doubling all ingredients – is that what you would suggest? And should I still pressure cook 3 min for onion and less 1 minute for cauliflower? Thank you! I am really looking forward to making it tomorrow!!!

  6. Nina says

    5 stars
    Cooked this in my Le Crueset on the stove because I had rajma in the IP. Really great recipe. I added more salt and ginger at the end, plus a cup of peas. Fantastic and easy to make. I might add other veggies to this next time!

  7. Sana says

    I should have read the comments before I attempted this because I too received the burn message and both cauliflower and potatoes came out mushy and also burned.

  8. Archana says

    4 stars
    Sadly, mine burned too. I used double the amount of everything as I like to cook in bulk for my family.

    I actually blended the onions instead of slicing them thinking that this would better coat the bottom of the IP so it wouldn’t burn. No such luck.

    I transferred it to a regular pot as soon as I saw the burn sign. So it was saved. Tastes pretty good. A little too oniony though, so maybe less onion next time or don’t blend it, just sautee it.

    I wonder if you can make all these recipes without onion too. Would be cool to have an alternative.

    Otherwise, these recipes are really awesome. I pretty much am going thru trying all of them and most of them have been great!

    • Archana says

      Oh, I was thinking if you do potato and cauliflower at the same time on pressure cook, maybe it won’t burn. Because I used twice the potato amount AND only 2 min on pressure cook and they were okay. A little mush, but not bad. The burn didn’t happen until the 2nd part – cauliflower. So I am going to try doing both at the same time on pressure cook next time. Will let you know how it goes.

    • Phyllis says

      I don’t think it’s fair to make a blanket statement that the recipe isn’t good. Many have made this recipe with success, as have I, tonight! First time I’ve made it, followed recipe exactly, just added a minute for less crunchy cauliflower. No issues, no burn error, and it was delicious, with no mushy anything. I’ll definitely make it again.

      I have a 6 quart duo for about 4 years. I’ve read many times that newer versions give burn error much more often for some reason.

  9. Ash says

    Followed the recipe exactly for IP, ended up with cauliflower covered in mashed potatoes. I would recommend cooking both the cauliflower and potatoes together next time.

    • My Heart Beets says

      Joe, I’m so glad you like the recipe! As for the burn sign, I assume you are de-glazing the pot and that there’s nothing stuck when you close the lid, right? You can try adding a couple of extra tablespoons of water to see if that helps? Please let me know if that works!

  10. Cyrus says

    4 stars
    Made this last night and turned out very well.

    One suggestion I would have is to instruct giving a stir to the Cauliflower after adding spices. With the current instructions there are lumps of spices stuck on the florets when the pressure cooking is done.

    Love your recipes.

    P.S. Could you share the table of content of the recipes in your book.

  11. Rupa says

    What changes should I make if I am
    Using a 3quart IP ?
    Also what changes shud I make if I am using 1 tomato in this recipe

  12. Sarita says

    I’ve tried so many recipes
    From your site. Thank you so much. So I read the comments before making this esp around the burn msg bc that was my concern. I followed the recipe to the T but I like my onions well caramelized. So what I did was I added a bit more water and scrapped the water and didn’t get it. However the downside my potatoes came out mushy. So next time I’d do 2 minutes less on the potatoes and a min more on the cauliflower. Next
    Time I make this should be fine. Thanks again. I kind of
    Wish you had more videos those are fun to watch bit
    I can’t complain I’m just learning how
    Cook so this is just as good

  13. Kelly says

    5 stars
    I also got the burn notice at the cauliflower stage but man this recipe is good. I made two minor changes. I didn’t have mustard seeds on hand so I just omitted and then right before serving threw in some grainy Dijon mustard. So delicious! Also due to the burn notice shortly after I added the cauliflower, I added another 1/4 cup water and and then cooked for 0 minutes at high pressure. Worked like a charm! Making again for sure.

  14. Navtej says

    I am going to make the thurka (garlic tomatoes) on the stove top but want to instant pot the actual cooking of the gobi. In this case would you add a bit of water in while the gobi is cooking in the pot for the 1minute??

  15. Kerryanne Eisenach says

    Hello! I am going to make this for the first time this week and am making my grocery list now. In your opinion, what variety of potato works best for this recipe?

    I just want it to turn out great! Thank you!

  16. Akhila says

    I like this recipe, but when I was cooking the gobi I got a burn message too. It tastes good, but both the potato and cauliflower were too mushy! I wonder if just putting both at the same time for 2 minutes would be enough. Will try next time.

    • My Heart Beets says

      Akhila, I’m glad you liked the recipe! If you try cutting them into slightly bigger pieces next time that should help keep them from getting too mushy – let me know what you try and how it goes!

  17. Renee says

    5 stars
    Made this tonight for dinner! It was absolutely delicious.. minded me of the last time I had aloo gobi at an Indian restaurant. I like mine on the slightly aldente side and so kept it under pressure for not more than a minute and added amchur for an extra kick! But all in all really good!

  18. Lynn_M says

    5 stars
    I loved this recipe, although I too had a bit of a burn problem. At the end of cooking the potatoes, the stuff on the bottom of the pan was brown and well crusted and there was no pressure. I stirred the pan contents well and added an additional 1/4 cup of water in with the cauliflower and spices. The IP never attained enough pressure to pop the valve up while the cauliflower was cooking and after the timer went off saying the cycle was done, the bottom of the pot had near-burnt food. But the taste was great and will try it again. As Karen suggested, next time I will try adding 3/4 cup of water at the outset of cooking the potatoes and experiment with using larger pieces of potatoes and cauliflower.

    I used an Instant Pot Duo 6 quart. I used unpeeled red potatoes and my elevation is 3500 ft. Interesting that some people have a burn problem and others don’t.

    I loved your IP Spinach and Mustard Greens Saag recipe and 2-Ingredient IP Cheesecake. I’m looking forward to trying many more of your recipes.

    • My Heart Beets says

      I’m glad you love the recipe! And thanks for sharing that feedback – hopefully it’ll be helpful to others. I’m not sure why this would be the case though as I’ve never had a burn issue… I wish I could help more! I’m glad you are enjoying my other recipes as well 🙂

  19. Karen says

    Hello Ashley, sadly add me to the burn notice group. Depressurized, added more water, scraped up the stuck on bits and tried again. Another burn noticed! By this time the potatoes were pretty well done so I scraped again and added the cauliflower and spices for 1 minute. Unfortunatey, lots of attention required but the end results were quite tasty. Next time I will start off off with 3/4 cup water.

    • My Heart Beets says

      Karen, aw man sorry to hear that! I am not sure why some get the burn notice and others do not… I myself have never gotten it before. Thanks for sharing how much water you plan to use next time. Just curious, are you using something other than a 6 quart by any chance?

  20. VNess says

    2 stars
    This recipe did not work for me. The potatoes started off good, and they were done. I added the cauliflower, the spices on top, cooked per recipe. When I opened the lid, the cauliflower underdone almost raw like and the potatoes were mush, and burned the bottom of the pot. Transferred everything to the stove to finish. Does anyone have suggestions? I felt like there was not enough liquid? Did anyone cook the cauliflower longer?

    • Padma says

      We kind of mixed everything up as we went. Once potatoes were done, they were very done and I was afraid they might mush, I added a little bit of spices, mixed it, added the cauliflower, and a little bit of spices, mixed it, then completed the spices and mixed it. So not just leaving the cauliflower and spices on top. Mixing everything as we went along really helped Cook more cauliflower toward the bottom and not leave as much soft potato at the bottom.

    • Karl says

      Yeah, either you have to load it up with more water and end up with mush, or you get a burn message repeatedly and ends up spoiling. This is on a 6 qt Duo , I’ve tried it a couple of times, mixing vs non-mixing, big pieces but no dice. Guess this one isn’t for me. Thanks for the recipe and all your work Ashley

      • My Heart Beets says

        Aw sorry to hear that Karl – I haven’t gotten the burn sign with this recipe but since that’s what’s happening to you maybe if you want to try it once more (totally get if you don’t), try the bigger pieces with a couple tablespoons more water then sauté to boil it off at the end? I’ll make a video for this one soon – hopefully that will help.

  21. Sho says

    Hi Ashley – I am loving all your instant pot recipes! I’m trying them out one by one. I did have a general question – I see that you use cayenne + paprika in your Indian recipes, as opposed to the traditional Indian chilli powder. Is there a specific reason for that?


    • My Heart Beets says

      Thank you!! I love that you are trying them out one by one! Great question – I do that because Indian chili powder can vary in spice level and I want to make sure that when my blog readers make my recipes they get consistent results (don’t want anyone to tell me I made something too spicy or too bland) but you can absolutely use Indian chili powder to taste if you prefer 🙂

  22. Sapna says

    4 stars
    Turned out to be a great recipe! I felt the potatoes ended up being slightly overdone and the cauliflower slightly underdone, so next time I might reduce the cook time on the potatoes by 1 minute and increase the cook time by 1 minute after adding the cauliflower. But the flavor was really on point!

  23. Renee says

    5 stars
    I loved this! Delicious and easy to make. Came on this site originally for a bitter melon recipe and can’t wait to try many of your recipes. Question though….do you buy your ghee? I know it’s a silly question🙂

    • My Heart Beets says

      Renee, that’s so great to hear! I’m glad you liked this 🙂 I can’t wait to hear what you think of the bitter melon or any other recipes you try! As for ghee – I almost always make it myself because it’s so easy and economical but if you’re looking to buy then I suggest Pure Indian Foods – their ghee is great quality.

  24. Enakshi says

    5 stars
    Made this and my family loved it – the cauliflower and potatoes were not mushy – awesome recipe and easy to follow! Thanks Ashley!

  25. Sarah P. says

    5 stars
    Made the stovetop version because I had your butter chicken going in the Instant Pot. I overcooked it a little but it was still delicious. Great beginner recipe using common supermarket ingredients (no amchur, methi, hing).

  26. Anisha says

    5 stars
    I made this today and only variation is added 1 cup frozen peas with cauliflower in the last 1 min. Loved how great and easy the IP version is.
    Thank you Ashley for sharing this.
    Looking fwd to making the other veg dishes on your site!

  27. Jen says

    Was excited to try this, but ended up with the “burn” message while cooking the potatoes. Will try increasing the water next time to see if that helps.

    • My Heart Beets says

      Hi Jen, just wanted to ask – are you using a 6 quart? In the post I mention that you may need to adjust the recipe if using another size so just thought I’d ask 🙂 Please let me know! I hope it works out next time!

      • Jen says

        Yes, 6 quart Duo 60. Recipe ended up tasting good, but the potatoes were mush after adding more water and recovering from the burn message.

          • Heather says

            5 stars
            I also got the burn message at the cauliflower stage, but I simply did a quick release and everything was fine. I saved this recipe, because it was AWESOME! This is the best aloo gobi recipe I’ve ever made and it was super quick and easy to boot! I lived in Delhi for two years and ate my share of aloo gobi, and I think this has a very authentic taste. Thank you! I’m going to check out more of your recipes. Yum, yum, yum.

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