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.
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.”Tom
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:
- 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
“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.”Charlotte
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. 🙂
- 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.
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