recipe reviews for:

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

“This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans - even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'.”

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Reviewed: Oct. 27, 2010

Yummy and easier than I thought it would be! My brother, who is vegetarian and eats Indian food all the time, said it tasted better than the stuff he gets at restaurants.

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2 users found this review helpful

Reviewer:

bneherzog

Reviewed: Oct. 4, 2009

Yum! I've now tried 3 aloo gobi recipes from this site, and this has been the best one yet. Perfect spiciness for me! I didn't use the asofoetida because I'm nowhere near a place that sells it, but it was wonderful without. Unlike the other aloo gobis, this one didn't scorch my pan, and it didn't burn my mouth :) I loved the addition of the roma tomatoes, they make a kind of coating on the potatoes and cauliflower. I only used 1/2 a head of cauliflower because it was all I had, and I thought that ratio to be good. Brava! Note* Make sure you cube the potato small, or the pieces won't cook all the way through.

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Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Feb. 12, 2009

I like a little extra liquid, so added a can of stewed tomatoes. With that, I needed to add add'tl seasoning. Very yummy side dish.

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2 users found this review helpful

Reviewer:

Lovely Rita

Cooking Level: Intermediate

Reviewed: Jan. 10, 2009

This was very tasty. I made a few additions and changes: added a couple onions and garlic after the spices, threw in a little generic curry powder, increased turmeric, eliminated sugar, added frozen peas, cilantro and little lemon when finishing up the cooking. I did not have the asafoetida powder.

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1 user found this review helpful

Reviewer:

ripleymom

Reviewed: Dec. 7, 2008

I have made this recipe MANY times and love it. I make way more than 2 servings though! It is great as a left-over and I think tastes better warmed-up than fresh out of the pan.

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2 users found this review helpful

Reviewer:

Betsy

Cooking Level: Intermediate

Home Town: Newcomerstown, Ohio, USA

Living In: Sioux City, Iowa, USA

Reviewed: Nov. 7, 2007

excellent recipe-but water/ two pats butter/ 1/4 to 1/3 c cream should be added to cook the cauliflower and potato-enough to fill pan about 1/2 inch or so, if using a large frying pan. keep pan covered until gets boiling, then can take lid off and simmer. you will end up with a great sauce. love this recipe! thanks

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4 users found this review helpful

Reviewer:

chezliz

Reviewed: Jul. 1, 2007

I liked this recipe very much. I just added some chopped garlic and cilantro. Thank you for recipe. I have made it several times.

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5 users found this review helpful

Reviewer:

CollieFlowerWV

Cooking Level: Expert

Home Town: Monroe, Connecticut, USA

Reviewed: Apr. 4, 2006

As written I thought this dish was lacking the Indian taste I like so much. I didn't use the asafoetida. It was very bland so I made the following changes. I used two cans Of diced tomatoes undrained instead of the romas, added more tumeric and cumin seeds, a dash of nutmeg, and some chili garlic paste and served over rice. The end result delicious.

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10 users found this review helpful