Reviewed: Jan. 14, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily Tisdale

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HOLLYJOELLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2007

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).

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

morningsunshine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2007

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Maria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2007

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2007

mine came out very dry. i kept having to add more water which diluted the flavor quite a bit. my boyfriend still loved it but i was not so crazy about it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kitty

Cooking Level: Intermediate

Living In: Medford, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2007

I've made this a couple times and it turns out pretty good. I like this recipe because it's not as involved as recipes for aloo gobi in my Indian cookbooks. What is with the coconut milk though? If you want traditional aloo gobi, stop taking one reviewer's suggestion and don't add coconut milk. It's not part of this dish, and if you add it, you're making something completely different, and most likely, something sweet. Mustard seeds are always a great addition and the more cilantro the better, but if you find that it's too dry, add a 1/2 cup of crushed tomatoes and it will be perfect!

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

ChefMia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2007

This had me worried when it was cooking, but it turned out fantastic! I added a tiny bit of water and a can of tomatoes to help it hold some moisture and I almost doubled the spices. I made it with the Easy Shrimp Curry recipe on this site and my boyfriend said that this is his new favorite meal!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Janna

Home Town: Dallas, Texas, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2007

This was good but not quite what I was looking for that I get at the local Indian restaurant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

suzanne

Cooking Level: Intermediate

Home Town: Cahokia, Illinois, USA

Living In: Matthews, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2007

The potatoes made a mess of my pan, but the dish turned out great. I think the leftovers were even better!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SMACNAB

Home Town: Halifax, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

This was very tasty indeed. But I also doubled the spices including the cilantro, ginger and garlic, and added 3/4 cup light coconut milk and 1/3 cup of water to stop it from burning. I used a wok and found it took about 3 times longer to cook than specified in the recipe. Very yummy though, thank you very much for taking the time to share this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine Margaret

Cooking Level: Expert

Home Town: Cardiff, Glamorgan, Wales, U.K.

Living In: Redding, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2007

This dish is excellent with a few changes. Note that this recipe has no liquids which will becomes too dry. I followed the recipe up to the adding of the potatoes and seasoning but instead of cooking 5-7 minutes, I put it in my crock-pot with 1/2 cup vegetable broth and a can of stewed tomatoes (because I didn't have diced tomatoes). Cooked on high for 2 1/2 hours (after the first 30 minutes I added the Cauliflower stirring to saturate with the spices. I added a little more milk (maybe 1/4 cup or less) after 2 hrs and stirred. The cooking time will depend on how big you cut the potatoes, I cubed them about 1-2" wide. I chose the crock-pot method because I was going to be busy preparing the Chicken Tikka Masala to serve with it. This turned out delicious!!! my picky teenager loved both dishes.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Lorena

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2006

This is a nice, basic recipe. I agree with the reviewer who added tomatoes. It certainly enhanced the taste. I also added more garam masala because I like spicy food. To the reviewers who skipped the asafoetida, while asafoetida does not appear to really add anything to the taste, it's a traditional digestive added to Indian recipes. I find that it is especially helpful when you eat spicy or rich, oily food. So do add a pinch, even if you don't quite taste anything.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Tigerlily

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2006

Love Gobi Aloo and did add some veggie broth and cream to this dish. The cook time was also much longer than indicated but the end result was fantastic. It is fine to add some broth, milk or other liquid to moisten this up. Tomatoes would have been a good idea too. I also found the spices a little mild (could have been the lack of mustard seed) and definately spruced mine up with extra chili peppers. Be creative with this one.. Love it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jerseygrlnco

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2006

This one was pretty good. I added a can of tinned tomatoes to make it more saucier.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AURORA625

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2006

Very yummy! I added a little water to help with the potatoes, but other than that, didn't change anything. The whole family ate it up!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LUVTHERINGS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2006

A tasty and flavorful restaurant-quality dish. Don't listen to some of the other reviewers: some did things to make a sauce/gravy; this dish isn't supposed to have a gravy. (Look at the picture I submitted.) But the concerns about drying out the potatoes and cauliflower are justified. To solve this, during the times when one is supposed to cook with the pan covered, make sure there is a little water at the bottom of the pan. Every few minutes uncover and add a little water. This makes sure everything stays damp and steams as it cooks. I found it necessary to steam for an extra 5-10 minutes to cook the potatoes sufficiently. Also, I used 50% more spices than listed. Salt I added to taste *at the end*, not where recommended in the recipe. (How would one decide if something tastes right before the vegetables are done cooking?) Finally, I forgot about the cilantro and didn't miss it.

Was this review helpful? [ YES ]
60 users found this review helpful

Reviewer:

Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2006

Great recipe but be warned, it causes strong aromas to fill the house, not to my hubby's liking. I was trying to copy the Aloo Gobi from my local indian restaurant, so I added 2 T flour, 2 T butter, and 1/2 cup 2% milk to make a creamier sauce. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ovenbird

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2006

Yummy! Doubled this recipe...added more cilantro because I love it. The basic recipe is excellent though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DALLASNDILLONSMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!