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    You are in: Home / Recipes / Kevin's Aloo Gobi Recipe
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    Kevin's Aloo Gobi

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 15, 2002

      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.

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    • on May 14, 2007

      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.

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    • on May 09, 2007

      It is delicious. I agree that you can cut way down on oil and add more water as needed. Delicious flavor.

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    • on December 13, 2005

      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.

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    • on June 06, 2005

      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.

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    • on December 10, 2004

      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!

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    • on March 24, 2002

      We've been having this for YEARS and love it.

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    Nutritional Facts for Kevin's Aloo Gobi

    Serving Size: 1 (423 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 551.5
     
    Calories from Fat 259
    47%
    Total Fat 28.8 g
    44%
    Saturated Fat 3.7 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 679.8 mg
    28%
    Total Carbohydrate 67.7 g
    22%
    Dietary Fiber 13.6 g
    54%
    Sugars 11.7 g
    46%
    Protein 11.9 g
    23%

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