Based on the reviews here, I cut the amount of corn starch in half and these turned out pretty good. I also added a teaspoon of vanilla extract. There was still a slight floury or something taste to them, so maybe there was still a bit too much cornstarch or flour, but it was pretty subtle. I will use this recipe again and tweak it some more. I recommend baking them at a higher temperature or for longer though because mine didn't turn out brown enough for my taste. They were basically white with only the faintest golden color to the bottom.

Reviewed On: Jun. 17, 2007

This is a very basic version of the traditional Aloo Gobi recipe. I did not find it any drier than other versions of this dish. It is supposed to be very dry; not all Indian recipies are intended to have a sauce!! I found the flavor however to be fairly bland, though not disagreeable. This is a minimal recipe that would be good to use on a day-to-day basis, not for company. The exclusion of onions is also regrettable, since that eliminates a lot of the traditional flavor. the paprika is a little different from other Aloo Gobi versions I have tried, but I would probably use less of it, and add a little more zing via green chili peppers in my own version.

Reviewed On: Mar. 1, 2006