Monday, November 15, 2021

Instant Pot Aloo Gobi Matar

This is a simple, vegan curry that is perfectly comforting. Along with a slice of roti or garlic naan, or even cooked grains, this is an amazing meal. This quick Instant Pot curry is also ready in under 30 minutes.

A couple of important things to be checked while making this curry: First, the potatoes and cauliflower take different time to cook. When cooking both together, cauliflower will lose the texture, it will become too soft. To avoid that, this recipe cooks potatoes initially for 2 minutes in high pressure mode and then with cauliflower and peas. In this way, the cauliflower will have the perfect texture bite.
Second, It is also important to quickle release the pressure after cauliflower and peas are added for cooking. This will ensure a perfectly cooked cauliflower.

This recipe is a two step process but a very easy one. This easy curry can be made in 30 minutes and hence a total winner for weeknight side. While this cooks, cook a grain alongside, toast garlic bread to serve along, reheat naan, or make a couple of rotis side by side for an amazing meal.

This is also a vegan curry. Oil is used, ghee/butter can also be used if preferred for a non-vegan version. The almond flour added helps in making it creamy, adding flavor, and thickens the curry. Almonds can be soaked, ground, and added too. Adding almond flour just saves time. This can be skipped too if you have nut allergies. Reduce the water by quarter cup, if skipping alomnd flour. The same combination of veggies can make a comforting soup, Potatoes, Cauliflower, and Peas soup. The spices used in this curry are different and the soup doesn't have those added. Yet, both are delicious in their own way!

Sue Lau of Palatable Pastime is hosting the #multicookermonday. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook PageMulticooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!


This is a perfect one to use the winter veggies. I am also linking this to Sundays on Silverado and Happiness is Homemade.

Serves 4

Prep time - 12 minutes
Cook time - 5 minutes
Wait time - 6 minutes

Oil - 2 tbsp
Cumin - 1 tsp
Asafetida - 1/4 tsp
Onion - 1 cup, chopped
Tomatoes - 1 cup, finely chopped
Ginger - 1 tsp, finely chopped
Garlic - chopped fine
Green Thai chili - 2. slit
Potatoes - 1.5 cups, 1-in cut
Cauliflower - 2 cup, medium florets
Peas - 1 cup, frozen
Water - 1 cup
Almond flour - 2 tbsp
Salt - 1 tsp
Cayenne - 1/2 tsp
Garam masala - 1.5 tsp
Turmeric - 1/2 tsp
Cilantro - 2 tbsp, chopped


Switch on the Instant Pot in saute mode. When it is hot add the oil, followed by cumin and asafetida. When it sizzles add the slit green Thai chili, ginger, onion, garlic, and saute for 2-3 minutes.

Add the tomatoes and saute for a minute.

Add the potatoes, salt, turmeric, garam masala, cayenne, half cup water, and mix. Close with the Instant Pot lid.  Cancel the saute mode and cook under pressure for 2 minutes.

Wait for 3-4 minutes, then release the pressure. 

Add the cauliflower, peas, almond flour, and half cup water. Adjust salt and spice according to taste. Close the Instant Pot. Cook under high pressure for a minute.

Release the pressure quickle once the Instant pot switches to keep warm mode.

Transfer to serving bowl, garnish with cilantro. Serve with rice or roti, or any flat breads.


  1. Aloo gobi is a family favorite and we always add a handful of matar for color! Love your Instant Pot version, Radha!

  2. I can almost smell the deliciousness right through my computer.

  3. This dish is so gorgeous with that color. Great tips about timing everything!

  4. Love this hassle free instant pot version of aloo gobi matar, look delicious!