Pressure Cooker Aloo Gobi
- 1 tablespoon vegetable oil
- 1 head cauliflower, cored and cut into florets
- 1 russet potato, peeled and diced
- 1 tablespoon unsalted butter
- 2 teaspoons cumin seeds
- 1 red onion, minced
- 4 garlic cloves, minced
- 1 (1 inch) piece ginger, peeled and minced
- 1 tomato, cored and chopped
- 1 serrano pepper, deseeded and minced
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 1 cup water
- sea salt or kosher salt to taste
For best results, we recommend using:
- Heat oil in pressure cooker set to Sauté.
- Cook and stir cauliflower and potato in hot oil until lightly browned, 8 to 10 minutes; season with salt. Remove vegetables to a plate.
- Melt butter in the pot. Cook cumin seeds in butter until they start to pop, about 10 seconds; add onion and cook until starting to brown, 2 to 3 minutes.
- Stir garlic and ginger with the onion; cook until fragrant, 30 seconds to 1 minute. Stir tomato, serrano pepper, garam masala, coriander, turmeric, and cayenne pepper with the onion mixture; cook until the tomato starts to break down, 3 to 5 minutes.
- Return cauliflower and potato to the pot. Pour water over the vegetables, season with salt, and stir.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 4 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
When preparing the vegetables, cut the cauliflower florets slightly bigger than the potatoes. That way, they will cook in roughly the same time, rather than overcooking and becoming too soft before the potatoes are done. Turmeric adds the distinctive yellow hue to this dish.
What others are saying
Geoff Villeneuve says:
Always fun to try something new!
Melissa P says:
Great tip for cutting the cauliflower into larger florets. I usually buy precut bags of cauliflower, but opted for an entire head for this recipe so that I could cut the florets myself. This recipe turned out really good.
Kaylee Adams says:
Not a vegetarian but really loved this dish, it's very flavorful and aromatic. Could not get my kids to eat it, but my husband and I both loved it. The cooking time is really short and overall its an effortless dish.
George Delamea says:
I feel bad, but I made this with broccoli instead of cauliflower. It was still delicous. Great seasoning. But I wish I had had some cauliflower on hand. Next time!
Katie Hason says:
I had not had aloo gobi in so long, that's when I found this recipe I had to try it! I am obsessed! There are so many different flavors in this dish, and they all work perfectly together. Perfect amount of spice, it was incredible. It was also incredibly easy in my pressure cooker!
Laura Griffin says:
This is the perfect aloo gobi recipe! I'm not a vegetarian, but I'm a huge fan of Indian cuisine. The vegetables soak up all the cumin, ginger, and garlic spices, for a truly fragrant and flavorful dish. I'm truly convinced that this pressure cooker version is by far the best I've ever had. It also works well as a side dish or a starter.