Craving a mouthwatering Indian vegetarian dish that's both quick and incredibly delicious? Look no further than this magical Instant Pot Aloo Gobi recipe that will transport your taste buds straight to the vibrant streets of India! In less time than it takes to order takeout, you'll create a restaurant-quality meal that's packed with aromatic spices, tender potatoes, and perfectly cooked cauliflower. Whether you're a busy home cook or a spice enthusiast, this foolproof recipe will become your new go-to comfort food that impresses family and friends with minimal effort.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium potatoes, cubed
- 1 small head of cauliflower, cut into florets
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and prepare all vegetables: cube potatoes into 1-inch pieces, cut cauliflower into medium-sized florets, finely chop onions and tomatoes.
- Set Instant Pot to "Sauté" mode and heat oil. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add chopped onions and sauté until they turn translucent and light golden, approximately 2-3 minutes.
- Stir in turmeric powder, coriander powder, and salt. Mix well to coat the onions with spices.
- Add chopped tomatoes and cook for an additional 2 minutes until they start to break down and become soft.
- Add cubed potatoes and cauliflower florets to the pot. Gently mix to combine with spices and ensure even coating.
- Close the Instant Pot lid, set valve to sealing position, and cook on high pressure for 4-5 minutes.
- Once cooking completes, perform a quick pressure release to prevent overcooking vegetables.
- Open lid and gently stir the Aloo Gobi to distribute spices and check vegetable tenderness.
- Garnish with freshly chopped cilantro leaves before serving hot with rice or roti.
Tips
- Choose fresh, firm vegetables: Select potatoes and cauliflower that are free from blemishes for the best texture and flavor.
- Cut vegetables uniformly: Ensure all potato and cauliflower pieces are roughly the same size to guarantee even cooking.
- Don't skip the cumin seeds: Toasting them in oil releases their essential oils, adding depth and authentic Indian flavor to the dish.
- Be precise with cooking time: 4-5 minutes of pressure cooking prevents mushy vegetables while maintaining their structural integrity.
- Quick release is key: Performing a quick pressure release prevents overcooking and keeps vegetables vibrant and slightly crisp.
- Fresh cilantro makes a difference: Adding freshly chopped cilantro just before serving brings brightness and freshness to the final dish.
- Serve immediately: Aloo Gobi is best enjoyed hot, paired with steamed rice, naan, or roti for a complete meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
