THIS IS SO GOOD. I followed the recipe with the exception of using only 1/2 of a serrano chili. For the final step, 20 minutes resulted in overcooked potatoes and overcooked cauliflower, so the next time I made this, I set the timer for 15 and it came out better. Just make sure you watch your flame. When I had three pans cooking on my stovetop, medium worked fine, but when I made it the second time the aloo gobi was the only thing on the stovetop and it burned a little. I do have a craptastic stove, so maybe it's just my luck. When I make this again (and I will!), I'll be setting the final timer for 13 minutes and checking on the doneness.
I paired this with a sweet and savory rice side and extra garlicky madras curry chicken drumsticks that were crisped in the oven and it was great. Pungent, spicy, sweet, savory, salty, it's all there! :D
I took away a star due to no indication of the variability of the final cook time, which could result in food that is overdone at best, or burnt at worst. When you're cooking four things at once, you can't be watching each pan like a hawk.
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THIS IS SO GOOD. I followed the recipe with the exception of using only 1/2 of a serrano...