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Alicia's Aloo Gobi

Reviewed: Sep. 11, 2013
My first time making curry, after loving it in restaurants for years--GREAT recipe to follow and tweak as you like, which I think is the fun of it! I needed to use a yellow squash, so I did that instead of potatoes. To start, I mostly followed the recipe (although I just did the salt and cayenne to taste throughout the cooking process). I added all of the spices (except masala) a step sooner than the liquids to get the flavors going. Once I added all the veggies (my cauliflower was HUGE), one can of coconut milk did not seem like enough liquid for me. I added about 10 oz of water; then I covered it and let things cook. My stove is not so nuanced when it comes to heat (and I was impatient to eat!), so I had it simmering on medium heat rather than low as the recipe says. After finding another can of coconut milk, I added about 6 oz more of that. Once the cauliflower was al dente, I tasted things and went to work with adjustments because things were pretty bland. I ended up adding the same amount of spices all over again (except not as much cinnamon)--at this point simmering with the lid off. I used only half of the masala as I quite liked the flavors by the end. A few other tweaks: about 2 tsp of yellow curry powder, a good two handfuls of cilantro leaves (just before serving), and--bear with me--about 1/2 cup of dried (sweetened) coconut flakes. I agreed with one reviewer that it needed a little sweetness, plus I LOVE coconut in Indian dishes. We loved the end product!
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