Aloo Gobi ki Subzi (Potatoes and Cauliflower) Recipe - Allrecipes.com
Aloo Gobi ki Subzi (Potatoes and Cauliflower) Recipe
  • READY IN 35 mins

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Recipe by  

"This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans--even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
  2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes may also be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes - once you have figured out what you like! Hope this helps!

 
Most Helpful Critical Review
Apr 04, 2006

As written I thought this dish was lacking the Indian taste I like so much. I didn't use the asafoetida. It was very bland so I made the following changes. I used two cans Of diced tomatoes undrained instead of the romas, added more tumeric and cumin seeds, a dash of nutmeg, and some chili garlic paste and served over rice. The end result delicious.

 

37 Ratings

May 12, 2003

Fantastic recipe. To thicken the sauce, pureed poatoes may be added along with the potatoe cubes. I have found this gives the dish a more authentic flair.

 
Jan 22, 2006

Pretty decent all the way around. I added more than a pinch of turmeric; the asafoetida was, as in any dish, unnecessary.

 
Jun 07, 2003

I have been looking ALL over the place for this recipe. I never knew what it was called cuz I only had it at a friends house a few times. (she moved before I could ask her about it though) Anyway, this recipe ROCKS!!! I'm a vegetarian and it's really filling and good for you. YUM YUM YUM.

 
Sep 23, 2004

This smelled wonderful when it was cooking! Next time I'll double everything except the cauliflower and potato--using the whole amounts really overwhelmed the spices and made it far blander than I'd like. And leftovers would be fantastic.

 
Oct 28, 2004

This was okay. I didn't find the combination of mustard and cumin seeds to provide much flavor, so I also used red pepper, cumin, and coriander, which the aloo gobi recipe in my cookbook uses. I also added chicken broth to make it more saucy.

 
Feb 26, 2003

Thank you so much for this recipe! I added some garlic powder and substituted canned chopped tomatoes in place of the fresh. I have tried to order this recipe in restaurants but it never seems to look/taste the way I like it. Finally, I found what I was looking for. Thanks again!

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 10.7 g
  • 43%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 642 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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