Pure Punjabi Aloo Gobi Mix Method Instructions

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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.
 

 
This mix will make Aloo Gobi for 4 people



Prep time: 5 minutes
Cooking time: 15-20 minutes
Simmer time: 20-30 minutes
 
1 teaspoon ghee (or sunflower oil if dairy-free or vegan)
1 medium onion, peeled and finely diced
1 clove garlic, finely minced
25g  ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Aloo Gobi Mix
½ tin of chopped tomatoes (approximately 200g)
1 cauliflower
4 medium potatoes

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

 
Method:

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Pre-prep: peel the potatoes and cut them into bitesize pieces. Par boil the potatoes and drain them. Make sure the par-boiled potatoes remain uncovered before you add them into the dish.
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1. On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).

2. Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.

3. Add all the spices from the Aloo Gobi Mix sachet. Then add 200g of tinned chopped tomatoes. Remove any remaining chopped tomatoes from the tin and store them in the fridge for another dish. Keep the empty tin to one side for later use.
Let the mixture simmer for a couple of minutes on a low heat.

4. Cut the cauliflower up into florets and wash (leave to one side for a moment). Take the empty tomato tin and fill up a quarter of the can with water & add this water to the spicy tomato mixture. Add the par-boiled potatoes and the cauliflower florets to the pan, and coat them in the spicy tomato mixture.

5. Put the lid on the pan and slowly bring the vegetables to the boil and then turn down to a low heat. Simmer the mixture for 20 minutes (up to 40 minutes), or until the potato and cauliflower are cooked (but not mushy). Check the pan every 10 minutes or so, as you may need to top up the water a little to stop the mixture from catching (starting to burn) as some will evaporate off and the vegetables will soak up the rest.

6. Once the potato and cauliflower are cooked, adjust the seasoning (if needed) and serve hot.
 
Aloo Gobi is traditionally served with roti (chapattis). Our Roti Mix comes with step-by-step pictorial instructions, showing you how to make these using the traditional methods.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Aloo Gobi Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Aloo Gobi. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi aloo gobi’ on social media and tag as @PurePunjabiLtd so we can see!