This is similar to a dish that I posted, but since I can't review my own recipe, thought we would try Kevin's. This recipe has more spices, and we loved the addition of ginger, so I guess we are converted! Thanks Kevin.
I'm a longtime fan and a relatively novice cook of Indian food; this recipe, as written, came out pretty boring and dry. Everything good is there, I just had the impression that all of the spice proportions needed to be at the very least doubled and the amount of water was closer to 3/4 a cup to avoid getting a rather bland, dry dish.
It is delicious. I agree that you can cut way down on oil and add more water as needed. Delicious flavor.
I'll join the chorus--this is delicious and SO aromatic--it's almost worth it just for the wonderful smells that fill the house while it is cooking.
another good variation of aloo gobi - very similar to how i make mine. i am sure this will be very friendly to a palate that is not accustomed to spicy or pungent food. in my case 1-2 chilies would have been rather bland, so i used 1/2tsp each of ground chili and garam masala - this has the advantage of also giving the dish a good vibrant color. i used half the amount of oil and more than double the amount of water. we enjoyed this with roti.
Very good basic aloo gobi recipe. I liked the addition of ginger a lot. I like that the cauliflower is steamed in the pan- it makes it easier to get it cooked just-right. I used a little Zhoug (#57689) instead of the chilies. I used black mustard seeds, also, since that is what I usually see in Indian food. I used 1 large russet potato, 1 medium head cauliflower and 1/2 large onion, and kept all the other measures the same. I ended up adding a bit more turmeric because I love the stuff. I steamed the potato until just undercooked, then added it into the wok when the cauliflower was almost completely done. Turned out very well. Thanks, Kevin!
We've been having this for YEARS and love it.