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    You are in: Home / Recipes / Aloo Gobi Recipe
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    Aloo Gobi

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 06, 2010

      This is very yummy. I was confused on how much canola oil to use and I used too much . I suggest 1 tbs. I used powdered ginger and extra fresh minced garlic because I didn't have any onions! Had over buttered white Basmati rice with raita. I would make this again as it is better tasting and quicker than the recipe for Aloo Gobi I had been using.

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    • on July 14, 2006

      This was a perfect lunch! I didn't have any methi seeds, and added a touch of cayenne to heat up the chili powder just a bit. Instead of frying I roasted the potatoes in the oven for approx 30 min then added the cauliflower for the last 15 minutes, it was wonderful!

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    • on June 28, 2006

      I found it a bit confusing to follow this recipe but the flavour was very good. I used fresh minced ginger and garlic, omitted the methi seeds and reduced all the spices by about 1/4.

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    • on June 27, 2006

      I enjoyed this nicly seasoned dish. I let it cook covered for 30 minutes under low heat. I cut the recipe in half and must say there is 4 serving now.

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    Nutritional Facts for Aloo Gobi

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.2
     
    Calories from Fat 7
    46%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 69.7 mg
    2%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 9.4 g
    37%
    Sugars 6.4 g
    25%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    ginger-garlic paste

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