Punjabi Aloo Gobi is a delicious blend of potatoes and cauliflower. The perfect combination of spices finishes this vegan recipe and makes it mouthwateringly yummy. Making it in the pressure cooker allows you to feed your family this nutritious lunch or dinner any day of the week!
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What is Aloo Gobi?
Aloo gobi is a popular dish that comes from the Indian subcontinent. People in both India and Pakistan love the combination of Indian spices, potatoes, and cauliflower.
It is a combination of potatoes, cauliflower, and various spices and herbs. It often has a yellowish color from the turmeric and is generally considered a healthy comfort food.
Our version of aloo gobi is vegan and provides a great make ahead lunch or a warm dinner on a cool night.
Why you will love Aloo Gobi
Aloo gobi is perfect comfort food because it is loaded with healthy carbs and spices. You can serve this healthy dish to your family and feel good that you are providing them with loads of nutrients and other health benefits of eating potatoes and cauliflower.
You’ll also love this recipe if you are vegan. You don’t have to make any modifications.
And thanks to the Instant Pot, you can make this recipe in less than 30 minutes including prep time. So it makes a great weeknight dinner when you are busy and don’t feel like fussing over dinner for a long time.
What you’ll need to make it
Aloo gobi needs only a few main ingredients and several spices. Here’s what you’ll need on hand:
- Red onion - You can use a white onion if you have them on hand for a similar flavor.
- Plum tomatoes - If you can’t find plum tomatoes, you could use another small variety of tomato.
- Cauliflower - You will need to cut into florets with steams that are about 2 to 3 inches in size.
- Potato - You’ll need to peel and cut into thin wedges.
- Fresh herbs - You’ll need minced ginger and chopped cilantro (for garnish).
- Olive oil - You could use a different light tasting oil if you prefer.
- Spices - You’ll need to have cumin seeds, salt (to taste), turmeric powder, red chili powder, Garam masala, and cumin powder.
How to make
Aloo gobi comes together very quickly in the Instant Pot. Here’s what you need to do.
- First, cut the cauliflower into florets with stems. They should be about 2 to 3 inch pieces.
- Once the cauliflower is ready, turn the Instant Pot to Sauté mode and when it reads HOT, add the oil. Next, add the cumin seeds and cook until they start to splutter.
- After the cumin starts to splutter, mix in the onions and sauté it for 2 minutes. You will need to stir on occasion.
- Next, stir in the ginger and tomatoes. When they are incorporated, add in the salt, turmeric, red chili powder, cumin powder, and garam masala. Finally, add in the cauliflower, potatoes, and water, mixing it all together well.
- Once all the ingredients are added and mixed well, place the lid on and set the valve to sealing. Finally, select pressure cook on manual high for 3 minutes. When the timer goes off, let the pressure release naturally for 5 minutes.
- Carefully release the remaining pressure and open the lid. Give it a final stir before garnishing with cilantro and serving in bowls.
Tips and tricks
Our aloo gobi recipe is super simple to make. But if you need some tips to get started, try these out.
- We peel our potatoes in most cases, but you could leave the skins on. Just make sure you thoroughly wash them.
- Try to make the cauliflower the same size. This helps to fully and evenly cook them.
- Don’t leave the aloo gobi to naturally release for longer than 5 minutes. The cauliflower can become very mushy if it cooks for too long.
What do I serve with Aloo Gobi
Is Aloo Gobi Vegan
Yes! Our aloo gobi is a vegan option. It is also gluten free and a healthy dish with plenty of nutrients from the cauliflower and potatoes.
Is Aloo Gobi and Aloo Gobi Masala the same?
Aloo gobi and aloo gobi masala are similar, but not exactly the same. The main difference is that aloo gobi masala is served in a curry sauce or gravy. The added gravy adds additional flavor and changes the texture. You’ll also need to serve the masala with rice or naan to help soak up the gravy.
Can I make Aloo Gobi without Aloo?
We use only two small potatoes. You could omit these without making a drastic change to the recipe. The potatoes add a bit of extra starch which makes it more filling. Potatoes also add some extra nutrients, like potassium.
How to store
Aloo gobi stores well in the fridge for about 3 to 5 days. Before storing, make sure you place it in an airtight container. You could also store in smaller portions so you can easily send it for lunch.
We do not recommend freezing the meal. Potatoes and cauliflower can get too soft and soggy when they thaw.
To reheat, you can place a small container in the microwave and heat until warmed through. You could also gently heat it in a small pot over medium-low heat until warmed through. Serve with fresh rice, naan, or roti.
Can I make ahead?
You can slice up the cauliflower ahead of time if you want to save some time on the day you make it. I don’t recommend cutting up the onion or potato too far in advance. The onion can store ok in the fridge in an airtight container, but the potatoes will likely brown and not do so well.
The meal comes together in less then 30 minutes, so you may find you don’t need to worry about meal prepping it.
Are you an vegetarian Indian food lover? Then you will love our recipes
- Cauliflower Steak
- Navratan korma
- Rajma Chawal
- Paneer tikka masala
- Malai Kofta
- Dahi vada
- Dal Tadka
- Lauki Sabzi
Let us know what you think
If you make our aloo gobi, don’t forget to let us know what you think and how you served them! Be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
- 1 medium red onion thinly sliced
- 2 large plum tomatoes diced
- 5 cups cauliflower florets with steams cut into big 2-3 inch pieces
- 2 small potato peeled /thin wedges
- 2 teaspoon fresh ginger/ minced
- 1 tablespoon Olive oil
- 1 teaspoon cumin seeds
- Salt to taste
- 2 tablespoon water
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Garam masala
- Chopped cilantro for garnish
- 1 teaspoon cumin powder
- Cut cauliflower florets with steams cut of around 2-3 inch pieces.
- Turn the Instant Pot to Sauté mode when HOT add oil.
- Add cumin seeds and let it splutter.
- Add onions and mix well. Sauté it for 2 minutes and keep stirring occasionally.
- Add ginger, tomatoes and give it a stir.
- Add salt, turmeric, red chili powder, cumin powder, and garam
- Add cauliflower florets, potatoes and water. Mix well.
- Put the Instant Pot lid on with pressure valve to sealing.
- Select to Pressure Cook / Manual (Hi) for 3 minutes.
- When done. let the pressure release naturally for 5 minutes.
- Release the remaining pressure open the instant pot and
gently stir it.
- Garnish with cilantro. Serve hot with chapati, naan or
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Rani Turmeric (Haldi) Root Powder Spice, (High Curcumin Content) 16oz (454g) 1lb ~ All Natural | 100% Pure, Salt Free | Vegan | Gluten Friendly Ingredients | NON-GMO | Indian Origin
Organic Red Chilli Powder 7 Ounce - Non GMO Extra Hot Chili - by Jiva Organics
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 221Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 165mgCarbohydrates 38gFiber 9gSugar 7gProtein 8g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.