Instant Pot Aloo Gobi (Potatoes and Cauliflower)

Aloo Gobi (Potatoes and Cauliflower)

Cauliflower is one of those things it seems most people have strong feelings about, either good or bad. Growing up, we had it boiled with salt, pepper and butter which turned it into a slightly mushy texture. Even then, though, I loved it.

Even those whom aren’t big cauliflower fans may like this Indian inspired potatoes and cauliflower dish. Aloo Gobi has been a go to for me when it comes to Indian take out, served either mild or spicy. Depending on your preference, you can add more spice to this recipe. This version is quite mild.

Cut or break off the cauliflower florets. I usually do a combination of cutting the core and large pieces but prefer to break off the actual florets to keep them intact.

Turn your pressure cooker on Sauté mode and add 2 tbsp oil (or ghee). When heated, add the 2 tsp cumin seeds. You want them to begin making a slight popping sound and allow them to that for a couple minutes.

Add onion and garlic. Continue cooking for a few more minutes.

Add 2 1/2 cup potatoes. I’m using a mix of Yukon and red potatoes, but Russet is also fine. Brown the outsides of the potatoes for a few minutes.

Add 1 cup chopped tomato, minced Serrano pepper and all spices; turmeric, coriander, garam masala, salt, paprika, cayenne, cumin and ginger. Add 1/2 cup water.

Place cauliflower florets on top. Close lid, set to sealing and set to manual or high pressure for 2 minute. Quick release, open lid and stir to combine.

The flavors meld together better if you allow it to sit for 5-10 minutes.


Instant Pot Aloo Gobi (Potatoes and Cauliflower)

Medley of cauliflower and potatoes in Indian inspired spices.

Course Main Course, Side Dish
Cuisine Indian
Keyword aloo gobi, cauliflower, instant pot, vegetarian
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes


  • 2 tsp oil extra virgin or vegetable
  • 2 tsp cumin seeds
  • 1 onion
  • 2 tbsp minced garlic
  • 2 1/2 cups potatoes
  • 1 cup diced tomato
  • 1 Serrano pepper, minced
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 cup water
  • 1 cauliflower

For garnish

  • lemon or lime juice
  • fresh cilantro


  1. First, set your Instant Pot to Sauté mode. Once it warms up, add in the oil and cumin seeds. The seeds will start popping-- good! 

  2. Add in the onion and garlic and sauté for a few minutes until fragrant. 

  3. Add in the potatoes and let cook for a few more minutes to brown the outside of the potatoes slightly.

  4. Add in the tomatoes, Serrano pepper, all the spices and the water. Stir to combine.

  5. Add the cauliflower to the top, close the lid, set Instant Pot to seal for 2 minute. Quick release, open lid and stir to combine.

  6. Allow to sit for 5-10 minutes for the flavors to combine.

Recipe Notes

cardomom or saffron?

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