Reviewed: Oct. 11, 2009

Usually I do not have much luck replicating the flavors I get in Indian restaurant dishes. This was the exception! It tasted authentic. The only problem I had with it is that the time in the recipe is not long enough to get the potatoes and cauliflower to cook thoroughly. I had to add time to it and as other reviewers mentioned additional water was necessary so the food would not bun. Next time I would cook or par cook the potatoes first.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Oct. 7, 2009

Quite good, except that it's nearly impossible to cook this without the addition of water, it becomes far too dry! I had to add lots of water throughout the cooking process in order to get the potatoes and cauliflower to a soft consistency. The final product was dry (not curry-like), and tasted quite good. I'm going to have to get better garam masala, however!

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mms09

Cooking Level: Beginning

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Reviewed: Sep. 22, 2009

Nice flavour, not too hot made with these measurements. It really is better with tomatoes added to simmer.

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CASPER76

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Aug. 30, 2009

Delicious.

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CaitlinH

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Reviewed: Aug. 28, 2009

Holy Cow this was good! I went a bit heavier than suggested on the oil and spices and threw in about a teaspoon of crushed red pepper flakes. Make sure you cook long enough for the cauliflower to be just a hair crisper than than the potatoes. Fantastic I say. I was pressed for time, so I served with purchased pitas intstead of making a naan--brushed with olive oil and heated in the oven. Served alongside some sliced, August-fresh, local tomatoes and this dish really rocked.

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greenwellcm

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 18, 2009

After the cooking time stated in the recipe the potatoes and cauliflower were still too hard and the pan was very dry. I added a little water and put it back on the heat until they were tender. The flavor was very good and I will probably make this again.

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LELEGG

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Reviewed: Jul. 8, 2009

very good--i didn't have a sweet potato but otherwise followed the directions and really liked it a lot--i sprinkled a little chopped cilantro on top--

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gracie

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Jun. 13, 2009

Scrumptious! Followed recipe to the "T" except we used bottled ginger garlic paste from our local Indian grocer and increased all spices. Made this as a side dish and seved with mild curry flatfish, nan, and mango lassi.

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: May 20, 2009

I enjoyed this very much! I did add some stewed tomatoes as suggested by the submitter, and like other reviewers I added just a bit of water while the vegetables were cooking and added the cilantro at the end of cooking. Very flavorful and delicious! I tossed some chickpeas into the leftovers for a little extra protein in my lunch tomorrow. This will definitely be a repeat - Thank you!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: May 14, 2009

i personally thought the recipe was good. even my husband enjoyed it. i did a few things differently but don't think that made a huge difference. firstly, i added a little bit of water but just so the veggies cooked faster and i eventually let the water dry. i also added about a tsp of coriander powder. near completion, i added about 1-1.5 tbsp of tomato puree for taste, maintaining the dryness. o yea, i added peas but only because i wanted to eat peas as well. and lastly, i agree with the users who said to add the cilantro at the end - the taste is better retained. this is a good fast everyday recipe!

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somiwomi

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Reviewed: Mar. 7, 2009

Excellent recipe! I did add about a cup of coconut milk with the potatoes along with one chopped tomato. Without the coconut milk, the potatoes would have stuck to the pan and would have gotten burned, but the coconut milk added great flavor. I also added some dried red chilies for extra spice and flavor.

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Afra

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Reviewed: Mar. 1, 2009

This was pretty good - I made it as a side for a butter chicken dish. I didn't have whole cumin seeds on hand, so I added just under a teaspoon of ground cumin instead (in addition to the other ground cumin called for in the recipe). I also added a can of corn kernels when I added the cauliflower, which was really good. I had to add water during the cooking process to keep it from drying out. The potatoes didn't seem to absorb any flavor - maybe this was because I used baby potatoes. Overall though, very tasty combination of spices!

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Sair Fair

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Reviewed: Feb. 24, 2009

I added a can of stewed tomatoes. Also, I threw some cooked chicken breasts in it to soak up some flavor a few minutes before serving it. Hubby keeps asking for it!

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Lovely Rita

Cooking Level: Beginning

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Reviewed: Jan. 28, 2009

SO YUMMY! I added more oil so it cooked a little saucy.

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mama of four

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

wasn't like the real deal. i just returned from india and this is NOT aloo gobi!

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pilgrim192

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Reviewed: Jan. 14, 2009

Quite a bit of work for the result. Ok flavor but not good enough to try again. I'll continue searching for a better recipe of this dish.

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Mark

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Reviewed: Dec. 16, 2008

I loved this recipe! I prepared this as a side dish with some curry chicken and it was a big hit. This is not a very spicy dish and I will likely add additional spices the next time I make it. I'm not a big cauliflower fan but the potato/cauliflower mix was very pleasant and the texture of this dish was a large part of what I liked about it.

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Snave88

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Reviewed: Dec. 7, 2008

This is a great combination of coking methods and spices, but I had to change it a little. I doubled the oil, added 1/4 of an onion (thin sliced), used two cloved garlic, 1/2 habanera, doubled the cumin, added 15 diced cherry tomatoes plus 1 tsp paste with 1/4 cup water, and omitted the cilantro (I did not want a South East Asian dish!). I reccomend sauteeing the garlic, onion, habanera, and ginger first until tender,m then adding the potatoes with all spices except garm masala. saute until potatoes are almost done, then stir in the cauliflower and tomatoes. after about 5 minutes, add the paste and water with the garam masala and smother until cooked through.

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Jonagold

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

Although I cook with minimal oil, I will have to say that this recipe requires more than 1 Tbsp as there is quite a lot of cauliflower. A couple of suggestions - cut the potatoes smaller than the cauliflower as they take longer to cook. Cover and cook over slow heat. Add cilantro after the vegetables have cooked and allow to heat through. This allows the fresh flavour to remain. Gobi Aloo is meant to be dry - it is not a curry, so pls don't follow other reviews of adding coconut milk.

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Niloufer

Cooking Level: Expert

Living In: Manila, National Capital Region, Philippines

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Reviewed: Nov. 13, 2008

I give this 4 stars for its versatility and for being a nice base recipe to play with. I made one variation that turned out really yummy (but not for those on low-fat diets!) - I added some tomato sauce to sauteed onions before adding potatoes and cauliflower and then some half-and-half at the end of the cooking time - this makes it more special-occasion fare I think. I also bumped up the spices to taste, including adding some garam masala. The toasted cumin seeds really do add a nice touch and makes your kitchen smell wonderful. One thing I noticed is that the potatoes take a long time to cook, so add them first and wait until they're nearly done before adding the cauliflower. Thanks for sharing this recipe - I'll definitely make it again!

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