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.
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