Master Aloo Gobhi: 5 Tips for Perfect Dry, Flavorful Sabzi Every Time

• Blanch cauliflower briefly before adding to prevent mushiness and maintain shape.
• Fry potatoes first until light golden; this seals them and prevents breaking during cooking.
• Use minimal water; cook Aloo Gobhi covered in its own steam for a dry, non-mushy texture.
• Maintain medium heat and avoid over-stirring to preserve vegetable integrity and texture.
• Finish with a quick dry roast on high heat to evaporate moisture and enhance flavor.

Why It Matters: Follow 5 simple tips for perfectly dry, flavorful Aloo Gobhi, avoiding mushy results.