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Homemade aloo gobi with browned cauliflower and potato in a dry golden masala beside the hob
Aloo gobi in a wide pan – browned cauliflower and potatoes in a dry masala, scattered with green chilli, coriander and a squeeze of lemon.

Aloo Gobi

Potatoes and cauliflower fried first for browned edges, then steamed gently in a dry masala so they hold their shape instead of turning to mush.

Prep
15 mins
Cook
35 mins
Total
50 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Watch forBrown, do not steam
  2. Avoid thisStop before it turns mushy
  3. Watch forDry the masala

Ingredients

Authentic Lahori All Purpose Mix pouchCooking this? You will need the mix.Add to basket

Method

10 steps

  1. Heat 2 tablespoons oil in a wide pan.

  2. Add the potatoes and cook for 7–8 minutes, turning occasionally.

  3. Add the remaining oil and cauliflower.

    Fry for another 5 minutes to create lightly browned edges.

    Potato and cauliflower frying in one layer with lightly browned edges in a home kitchen pan

  4. Add the onion and cook until softened.

  5. Stir in the ginger and garlic paste, tomatoes and 2 teaspoons AL Mix.

  6. Add the water, cover and cook over low heat for 12–15 minutes.

  7. Check regularly.

    The vegetables should steam gently without becoming mushy.

  8. Remove the lid and increase the heat for 3–4 minutes to dry the masala.

  9. Taste and adjust with more AL Mix if needed.

  10. Finish with green chilli, coriander and lemon juice.

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