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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

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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.

    Dry aloo gobi masala clinging to browned potato and cauliflower with a clear spoon track in the pan

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

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

If it does not come out right

The faults this dish actually has. Open one for the fix.

Why does my curry taste raw?

A curry tastes raw because the ground spices met liquid before they met hot fat – powdered spices need 60 to 90 seconds in oil hot enough to shimmer, or eight to ten minutes of bhunai once the onions and tomatoes are in, before the dusty, unfinished note cooks off and the oil separates from the masala.

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How long do you fry onions for a curry base?

Fry sliced onions for 20 to 25 minutes over medium heat for a standard Punjabi curry base, until they are deep golden and collapsed – seven minutes gives a pale, sweet base, and 35 to 45 minutes on low gives the dark, jammy base used for a bhuna or a restaurant-style gravy.

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How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

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Authentic Lahori All Purpose Mix pouch

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