I've made a couple of good aloo gobi to recipes on the web, from Manjula's Kitchen etc but often I get the problem that whilst the potato is done to perfection the cauliflower cooks to a mush, or conversely if the caulifower is lovely firm/tender the potatoes are still crunchy in the middle. Increasing the size of the cauli pieces helps to a degree but not much.

I'm wondering if parboiling the spud pieces might help? I realise there's probably a trick because all the recipes add the potatoes and the cauli pieces raw - at the same time - and cook for around 20 mins.

I try to get waxy type potatoes and good fresh firm cauli which are in season here right now. However I like nice spud pieces, not little cubes - and would like to get the results that are pictured in the recipes - any tips?

Hi BB. You've answered your own question mate  .  Part pre-cook both the spud and the cauli and let them cool.  I would suggest using CBM's excellent method for pre-cooking the veg:

https://curry-recipes.co.uk/curry/index.php/topic,5537.140.html

Then to put the dish together use the recipe from C2G in his video for saag aloo:

http://www.youtube.com/watch?v=zQib12radAM

Simples  ;D ;D

Thanks CH - will do tomorrow 

I "parboiled" the potato pieces in a steamer for 10 mins then used Manjula's Kitchen 15 minutes cover-and-simmer method rather than c2go's BIR method, but did put in half a ladle of BIR base as I don't like it too dry. And just added the cauli pieces raw.

Turned out perfect 

Glad it turned out how you wanted it mate.  Had i read the question properly I would have realised you were looking for an authentic recipe and method rather than a BIR one For authentic cooking Manjula does take some beating and her vids are great