This no onion and no garlic aloo gobi sabji is ready in the Instant Pot in just 1 minute! Cauliflower and potato curry in the pressure cooker is the perfect mid-week meal and only requires a handful of easy to find ingredients.
INSTANT POT ALOO GOBI
Aloo Gobi is a much-loved curry all around the world! In every single household, you will find a variation of aloo gobi that is unique to them.
We love aloo gobi in all varieties, like langarwali aloo gobi, aloo gobi aur matar any my Nanima's rasadar aloo gobi (fulavar bateta nu rasawaru saak) which is also without onion garlic but with plenty of gravy.
This version has no onion and no garlic making it suitable for dinner during Hindu festivals/fasts. It is also milder than Punjabi style aloo gobi.
Don't like onion garlic, allergic to it or just simply want to avoid during fasting season? You may want to check out our delicious 12- no onion garlic curry and daal recipes
Aloo Gobi in Instant Pot/Electric Pressure Cooker
The Instant Pot is a wonderful way to have this curry ready on the table in such a short time.
We have found that 1 minute on LOW PRESSURE with quick release is the perfect time and setting to get soft cauliflower that is not mushy.
We get vegetables with very high water content in the UK and thus do not need a longer cooking time but you may find that you need to increase the time accordingly.
Have you tried our Instant Pot Vegan Cauliflower Korma recipe?
For Indian stovetop Pressure Cooker - 1 whistle is enough.
Ingredients
Cauliflower - use fresh cauliflower. Frozen cauliflower won't give the same flavour. If you use frozen cauliflower, then adjust the setting to ZERO minutes pressure cook time.
Potatoes - for this curry, use all-purpose white potatoes. I have found that floury potatoes make the curry far too dry.
Oil - we have used olive oil. You need a generous amount of oil for good tasting aloo gobi.
Cumin seeds
Whole spices - cloves, cinnamon, bay leaf and black pepper
Green chillies - slit green chillies go great in this recipe
Red chilli powder
Turmeric powder
Ground coriander and cumin
Garam masala - optional
Tomato puree - we have used passata for ease but crushed tinned tomatoes also go great
Salt to taste
Freshly chopped coriander
Optional - add in some frozen green peas and you'll have aloo gobi matar. Matar translates as green peas
What to serve with Aloo Gobi?
This particular aloo gobi curry is semi-dry, so I love to pair with round and soft gujarati rotlis or spinach rotli.
Sometimes for Sunday brunch, we like to treat ourselves this curry with hot and fluffy Poori and quick seviyan kheer... bliss!
Serve it with instant pot gujarati chana daal and hot and steamy rice and fresh and colourful salad for a completely no onion garlic meal.
Or why just not use it for an Indian style taco? use it as filling in a tortilla and top it up with green chutney and refreshing roasted tomato raita.
Tips:
Do not keep cauliflower florets too small or too big. If they are too small, it will go mushy, if too big won't cook throughout.
Check the spiciness of the green chilli before adding it, if too spicy cut down on the quantity.
Do not compromise on adding oil, this particular recipe requires a generous amount of oil.
If making it in the pan, make sure the pan is heavy based and keep the heat low whilst cooking.
To make it low carb dish, skip potatoes.
Storage
This aloo gobi stays fresh for a couple of days in the refrigerator, actually the next day it's tastes even better. I wouldn't recommend freezing it.
Other Cauliflower Recipes
📖 Recipe
INSTANT POT ALOO GOBI | SUKHA WITHOUT ONION GARLIC
This no onion and no garlic aloo gobi sabji is ready in the Instant Pot in just 1 minute! Cauliflower and potato curry in the pressure cooker is the perfect mid-week meal and only requires a handful of easy to find ingredients.
Equipment
- Instant pot
- Spatula
Ingredients
- 5 cup cauliflower florets 450 g
- 2 cup potatoes – peeled and cut 200g
- ¼ cup oil – 50ml
- 1 tsp. cumin seeds
- ½ tsp. whole black pepper
- 3 cloves
- ½ inch cinnamon
- 1 bay leaf
- 2 green chillies slit
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- ½ tsp. garam masala
- ¼ cup tomato puree
- Salt to taste
- Finely chopped coriander leaves
Instructions
- Select saute mode on Instant pot panel.
- Heat oil in the inner pot, add all the whole spices.
- Once they crackle add green chillies.
- Then add tomato puree and cook for a minute or so.
- Add spice powders and cook until oil is visible to the surface.
- Add salt.
- Now add cauliflower and potatoes, mix well.
- Cancel the saute mode and close the lid.
- Turn the knob at the sealing point.
- Select LOW-PRESSURE COOK for 1 minute.
- Quick-release the pressure.
- Sprinkle freshly chopped coriander.
- Serve hot.
Video
Notes
Wash the cauliflower florets and potatoes in clean water before using it.
You may add a handful of frozen or fresh green peas.
For less spicy curry reduce the green chillies and use kashmiri red chilli powder.
You may add a handful of frozen or fresh green peas.
For less spicy curry reduce the green chillies and use kashmiri red chilli powder.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 30mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Tami May says
Can I make this without an instant pot?
Hayley says
Yes, you can 🙂