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: 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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1 user 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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6 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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8 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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6 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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5 users found this review helpful

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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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2 users found this review helpful

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SCGOPS


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Reviewed: Dec. 31, 2003

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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21 users found this review helpful

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MEDHALEE


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Reviewed: Jun. 7, 2003

I have been looking ALL over the place for this recipe. I never knew what it was called cuz I only had it at a friends house a few times. (she moved before I could ask her about it though) Anyway, this recipe ROCKS!!! I'm a vegetarian and it's really filling and good for you. YUM YUM YUM.

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7 users found this review helpful

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Monica


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Reviewed: May 12, 2003

Fantastic recipe. To thicken the sauce, pureed poatoes may be added along with the potatoe cubes. I have found this gives the dish a more authentic flair.

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11 users found this review helpful

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THERESA WOLF


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Reviewed: Apr. 7, 2003

Was dry with only a thin sauce. I usually prefer something with a little more gravy. I also prefer something a little spicier, so next time I might "do it up" a bit. Nonetheless, it was still very good, simple and filling. A great week-night dinner, served with rotis or rice.

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5 users found this review helpful

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TANG_29


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Reviewed: Apr. 7, 2003

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

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4 users found this review helpful

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QUEENMUMII


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Reviewed: Feb. 26, 2003

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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6 users found this review helpful

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HOOTSKM


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Reviewed: Jan. 24, 2003

Very delicious, but not really like aloo gobi in an Indian restaurant.

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3 users found this review helpful

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STARLITI


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Reviewed: Jan. 24, 2003

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: Jan. 24, 2003

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: Jan. 24, 2003

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: Jan. 24, 2003

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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