124 Reviews

Delicious, makes more than I had anticipated. I used 5 cloves of garlic an in,h of ginger and about 20 ounces of diced tomato.

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swiz58 March 19, 2010

Wonderful and easy receipe! I used fresh tomatoes instead of canned and extra virgin olive oil instead of vegetable oil. Also, don't be afraid to double (yes, double) the amount of cumin for this receipe. If using whole cumin seeds, first roast/saute the seeds in the oil and then add the onions (I use red onions). I used 2 tablespoons of cumin powder (that I roast and grind to a powder in advance). You can also add all of the spices after adding the cauliflower and potatoes. Enjoy!

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speedysharma February 26, 2010

This was delicious. Mine came out wetter than I was expecting, probably because I included the liquid in one of 2 28oz cans of tomatoes, but still with great heat and flavour. There was a lot left over since I'd also made a lamb and tomato curry, so I made a soup the next day by using an immersion blender to break up most of the chunks. I added some chicken stock and a can of evaporated milk. I think I liked the soup more than the original dish!

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Pippy January 09, 2010

Very good! Suggestions to double spices is a good one. Also, I used canned tomoatoes with the chilis already added and it turned out to have an ideal spice level (not too hot but with some kick!).

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BTHoffman November 17, 2009

This came out great! My potatoes were done in around 25 minutes cut into about 1/2 to 1 inch pieces. I used two 14 1/2 oz. cans of diced tomatoes, 2 cloves of garlic, about a 1 inch piece of ginger. I didn't have turmeric, so I just put in curry powder. Everything else I followed the recipe. Can't wait to have the leftovers for lunch tomorrow.

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ajbilby May 06, 2009

Yum!! this is my first attempt at Indian food other than Naan, and man was it yummy!!! I felt the urge to add a dollop of yogurt to my bowl and that hit the spot. I also added about twice the spices that it called for on the advice of others. I didn't add water to mine because I used my own tomatoes , frozen from my garden and there was more than plenty liquid.

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Chef Carol Kay April 02, 2009

very good aloo gobi recipe to keep as a staple. one thing - i do think 1/4cup oil is excessive. 2T oil (or ghee as i used) is adequate. i used fresh rather than canned tomatoes, garnished with cilantro and served this over a bed of yellow basmati rice. would recommend this recipe to anyone making their first aloo gobi dish.

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eatrealfood January 25, 2005

Made the recipe without using Garam masala and it was delicious.

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elsierao May 20, 2016

Making this now, seems a good recipe however, garlic and ginger have no quanty ?

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Tom O. August 01, 2015

Been wanting to make this since I saw the movie years ago! I finally did - it was pretty good, but somehow I wanted it to have more flavor. The second day, I simply fried up a lot more of the aromatics/spices, and enjoyed it more. One thing to know is that it makes a lot!

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Dorie's Lori July 25, 2014
Aloo Gobi