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. 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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ToughCookie

Cooking Level: Intermediate

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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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Lovely Rita

Cooking Level: Beginning

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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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ripleymom

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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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Betsy

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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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chezliz

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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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3 users found this review helpful

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2ELIZABETH2

Cooking Level: Expert

Home Town: Monroe, Connecticut, USA

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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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7 users found this review helpful

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 22, 2006

Pretty decent all the way around. I added more than a pinch of turmeric; the asafoetida was, as in any dish, unnecessary.

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13 users found this review helpful

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andrewfairley

Cooking Level: Intermediate

Home Town: Lake Forest Park, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Dec. 31, 2005

we didn't like this

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MOMMYOFPEPPER

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Reviewed: Oct. 28, 2004

This was okay. I didn't find the combination of mustard and cumin seeds to provide much flavor, so I also used red pepper, cumin, and coriander, which the aloo gobi recipe in my cookbook uses. I also added chicken broth to make it more saucy.

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9 users found this review helpful

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CaroleM

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Reviewed: Sep. 23, 2004

This smelled wonderful when it was cooking! Next time I'll double everything except the cauliflower and potato--using the whole amounts really overwhelmed the spices and made it far blander than I'd like. And leftovers would be fantastic.

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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 5, 2004

Great recipe! I loved the flavors.

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SCGOPS

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Reviewed: Nov. 17, 2002

A bit to many spices i think.I made a similar recipe, and the recipe gladly didn't use half as much spices for cauliflower.I enjoy the spices ,but feel that justice needs to be done to each flavour in order to enjoy the final taste.

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LONIT

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Reviewed: Aug. 2, 2002

Would have liked more flavor. Will probably go to the spice rack for help next time.

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QUEENMUMII

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Reviewed: Jan. 10, 2002

Seems so exotic and delicious, and it is pretty tasty, but only because stewed vegetables taste good together.

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DREWBIEHLE

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Reviewed: Dec. 20, 2001

This recipe is a mild and homely tasting Indian side dish. Don't expect it to have the restaurant taste.Its ideal for people who want a mild yet flavourful curry over rice.Go easy on the cumin and mustard seeds.. just a pinch would be enough I used the garlic paste available in Indian stores and that worked out fine. I would make this again.

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RADHI_NAIR

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Reviewed: Oct. 23, 2001

I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes may also be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes - once you have figured out what you like! Hope this helps!

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MEDHALEE

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Reviewed: Oct. 10, 2001

This was a hit with me (vegetarian), but not with my family. Kids weren't thrilled, but they ate it. If I make this again, I will reduce the amount of cauliflower to 1/2 a head.

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JILLLYN

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Reviewed: Sep. 28, 2001

Thank you so much for this recipe! I added some garlic powder and substituted canned chopped tomatoes in place of the fresh. I have tried to order this recipe in restaurants but it never seems to look/taste the way I like it. Finally, I found what I was looking for. Thanks again!

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