Reviewed: May 22, 2012

Disappointing- I started out with the recommended amount of spices (the quantity of which I was dubious of) and when I tasted it I found it almost completely flavorless. So I doubled them- still not enough flavor. Tripled most them- still not enough flavor. This recipe only became edible when I added a can of tomatoes. Also, do not forget to add water when cooking otherwise you can look forward to burnt Aloo Gobi.

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Reviewer:

LittleSovietRobot

Cooking Level: Expert

Reviewed: Apr. 30, 2012

Not a bad recipe but definitely on the bland side as written. As another reviewer pointed out, this isn't meant to have a sauce. However, I had to add at least a half cup of chicken broth to keep it from completely drying out and burning on the bottom. I also increased the spices by 50% and thought this wasn't enough. If I try this again I'll double the spices.

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Reviewer:

Cooking Level: Expert

Home Town: Mcdonough, Georgia, USA

Living In: Douglas, Massachusetts, USA

Reviewed: Apr. 28, 2012

I feel something is missing, may be the flavour...but it is nice and easy to prepare...try this out without any changes...

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Reviewer:

Valli Arunachalam

Cooking Level: Beginning

Home Town: Pondicherry, Pondicherry, India

Reviewed: Apr. 1, 2012

made as written. delicious as is. thanks for the post shadzadi!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Feb. 25, 2012

Potatoes stuck to the pan and got mushy. Lacked flavor.

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Reviewer:

amm585

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 27, 2012

Absolutely loved this! Had it with Indian rice and vindaloo pork. A big hit in my household. Will definitely make it again.

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Reviewer:

JneLew

Reviewed: Jan. 26, 2012

YUM! Delicious! Pretty much followed the recipe as written, but I did need to add a splash of chicken stock a couple times to keep the potatoes from sticking to the bottom of the pan and burning. . .seriously, just a splash, not enough to make a sauce.

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Reviewer:

TREEMOM

Cooking Level: Expert

Reviewed: Jan. 17, 2012

excellent !

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Reviewer:

Joel's mom

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jan. 10, 2012

I used 4 potatoes, soaked in water for a few minutes to remove some of the starch. Added a can of drained garbanzo beans and two tomatoes about five minutes after the cauliflower. Eyeballed the spices and used some curry powder in place of the cumin and turmeric. Needed to cook 30 minutes total for the potatoes to be soft. Delicious!

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