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    You are in: Home / Recipes / Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry Recipe
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    Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 07, 2011

      OMG!! this was sooo good.I had some minor changes which included only 1TBSP minced ginger,1tsp chili,& didnt add either fenugreek or cumin seeds (couldn't find any) so I added 1tsp of a premade store bought curry powder, & I plump forgot to add the cilantro.Even with these changes we LOVED the flavors.AMAZING!! Paired it with some basmati rice for a perfect meal!Yum

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    • on June 11, 2011

      This is easy, fresh and delicious - the spiciness level was spot on - neither too hot or too mild. I forgot the cumin seeds on the first try, likely would have added a nice texture to an overall soft textured dish- I also left out the fenugreek seeds and cilantro as I had neither on hand. The timing noted in the recipe is accurate save the 10 minute sauté after the addition of the peas %u2013 that%u2019s too long by far. I will make this again as a good vegan option for week day lunches

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    • on March 08, 2011

      This recipe is delicious. I didn't even have all the ingredients, like fenugreek seeds, but even without this and the cilantro it comes out really well. Personally I think the chicken stock makes the dish. I've yet to try it with vegetable broth, as I'd like to make a vegan version, but I'm sure that will be yummy too.

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    • on January 06, 2008

      My first attempt at indian food. This was great! I forgot the cilantro (whoops!), but otherwise followed the recipe to a T. This smells wonderful cooking - and makes very generous serving sizes. I can't tolerate too much heat, but this was good for me. I used a jalapeno and scraped out the seeds. Thank you!

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    • on July 31, 2007

      I make a lot of Indian food, and give this 4 stars for the yummy flavors. But it would be immensely helpful to have the ingredients in the order in which they are used in the directions. And to specify whether or not to use the seeds of the chili pepper. I took the stem off, and used everything else, after someone else mentioned they wished it was spicier. This resulted in an extremely hot dish. Even after adding basically a whole recipe more of the vegetables, and putting it into a wrap with nonfat plain yogurt, it was still pretty hot! Nevertheless, we really liked the recipe, and appreciated the innovative combination of two of our beloved dishes.

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    • on January 27, 2007

      I haven't made curry in ages and this was a nice way to get my veggies! I didn't have fenugreek seeds, so left them out and used just a little of crushed red pepper for the chile pepper. thank you for a different and tasty meal!

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    • on January 13, 2007

      I really liked this however had wished it to be a bit spicier.

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    Nutritional Facts for Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

    Serving Size: 1 (342 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.1
     
    Calories from Fat 91
    36%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 486.7 mg
    20%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 7.8 g
    31%
    Sugars 8.2 g
    32%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    vegetable stock

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