This is a great recipe for gobi aloo. I doubled the spices because thats just how I am. Cook on with lid on and is shouldn't be dry. Add a little butter or extra oil at the end if it seems dry. I love this kind of food. I served with Saffron and Cilatro long grain rice.

Just did not like the taste. The cooking time was wrong. It took 3x as long and I had to keep adding water as it was cooking.

This recipe tasted delicious but the curry seemed very runny. I think the next time I make this recipe I will try to drain the tomatoes before adding them into the curry. Perhaps this is why those people who used fresh tomatoes had so much more success... Thank you, though, for the curry!

We had an Indian style buffet and this was my favorite recipe. I added 1/4 cup of water to simmer the potatoes but followed the recipe otherwise. Even my cauliflower-hating husband enjoyed it.

I read a lot of reviews before I tried this dish, so I took the advice, doubling the spices and adding mustard seeds, an onion, and a can of diced tomatoes. I also substituted fresh ginger for the paste and curry powder for the garam masala (only because I had run out of the latter). It definitely took longer to cook than the recipe suggested, but that may have been because my potatoes and cauliflower chunks were on the large side (I don't think the recipe specified, so maybe the author cut small dice). Ultimately, my partner and I thought it was very tasty. He took the leftovers to a potluck, and I offer his report: "Everyone loved your curry -- it may have been one of the biggest hits at the potluck. Even got high compliments from a woman who used to own a restaurant and was a caterer. It all got eaten, which has never happened with my couscous dish." On a second go-around, I might add fresh or dried chilies (some cayenne, at least). I've never had aloo gobi with tomatoes, so I might try some vegetable broth next time.

a bit too spicy

I made this to a group of friends who all love Indian food and everyone loved it. I stayed completely with the receipe but did add a bit of water at the bottom with the potatoes as they cooked. We'll definitely make this again.

Took everyone's advice and kept water in the bottom, which worked well, although it did take much longer than stated. I nearly doubled all spices, as well as garlic and ginger. It tasted great!

My family and I thought this was delicious. I added about 1/3 cup half and half like another reviewer, and also 1 can of diced tomatoes and the remainder of a bag of peas. Tasted great. The only change I would make would be to add the garam masala just about 5 minutes before it's done cooking, otherwise it makes the dish taste a little bitter. A little lemon juice can cure the bitterness, though!

I've been looking for a cauliflower recipe that my family likes. It has become a part of our regular meal -- even if I'm not serving cauliflower.

This was very good. I made it exactly as stated. I myself could use more spice, but for Grumpy's sake I am glad I didn't. He actually cleaned his portion right up! I would make this again and wouldn't change a thing!

I was disappointed in the way this turned out and my hubby took one bite and said "I don't like it..." which is not the usual reaction I get from him. I did use a little water as suggested by one reviewer but the flavor was bland and boring. 50% more spice would have helped. I may try to redeem the leftovers by making a tomato curry and adding it when reheating...but not something I would make again.

Excellent!

This was excellent authentic Gobi Aloo. I added diced tomatoes and peas to mine.

There is a debate here about whether or not this needs a gravy. the first time I had allo gobi, some friends from the Punjab region of Pakistan made it - and it had a thick rich gravy, so I have adjusted this accordingly. I add 2/3 c cream and some water to coat the veggies - it helps distribute the spices to all surface area. then I cook it down until it is a thick, but not plentiful, gravy. I have also been known to add 2 handfuls of green peas just before serving (my kids like it better this way).

I made a few minor changes to this recipe, none worth mentioning other than that I finely diced a harabanaro pepper (without the placenta and seeds) and sauted it along with the ginger and garlic, which I doubled. Wonderful dish, will definately make it again. Thanks for the recipe!

This was a very good recipe, probably better than I've had in a lot of Indian restaurants! I agree that it is too dry as shown, and I added about 1/2 cup of water and let the ingredients steam cook. I also had to let it cook about 10 minutes longer then the recipe said. But it turned out delicious!