Best Aloo Gobi recipe I've ever come across. Tastes just as good (if not sometimes better) than what I get at restaurants! There are never any leftovers at my place. Comes out better if you use a homemade garam masala as opposed to store bought. Fun film, great recipe.
Yes yes yes yes!!! This is so close to the Aloo Gobi I have been ordering with EVERY Indian meal in the past 30 years - I thoroughly enjoyed it - as did all my guests
Wow ! what a yummy recipe this turned out to be. It was absolutely delicious. I used fresh tomatoes too and added paneer and potatoes. Besides the green chillies, a little chilli powder gave the dish a nice rich colour. Thanks for sharing :-)
Exceptional! I made this on the stovetop in my dutch oven. I found cubing the potatoes into one inch pieces works best so they are cooked in the twenty minutes. It seems the longer the dish sat in the dutch oven the more flavorful it became. We'll definitely have this again. Thanks for this great recipe!
This makes a huge batch depending on how large your 'large' potatoes and cauliflower are. We ended up making a double batch of the onion and tomato mixture. Definitely don't be shy with the pepper and seasonings: I nearly doubled them, including salt. We served this at a gourmet Indian food dinner and it was very popular. I will make it again as a good side dish or really healthy lunch. Like others, I cut the oil in half.
Great recipe, exactly as it is in good Indian restaurants. I pureed 28 oz of whole tomatoes and then strained them instead of just putting 2 cans of diced tomatoes in, and I found that the tomato flavor was more consistently incorporated in the dish plus didn't have any tomato seeds. I even got my husband to eat this happily, and he is no Indian food fan!
Really delicious and easy (once I settled on the right garam masala). Didn't use any coriander or ginger and used powdered cumin vs. seeds but it still tasted wonderful. Oh, and I used about 2T of olive oil which was plenty for our tastes.
Excellent aloo gobi! I omitted the green chilies and substituted them with chilli powder. I also used the frozen cubes of cilantro that you get from the grocery store. The flavour was just right, however I had to cook everything for about 45 minutes before the potatoes were cooked. I will pre-cook the potatoes separately next time.