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    You are in: Home / Recipes / Rabia's Punjabi Style Gobhi Aloo Recipe
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    Rabia's Punjabi Style Gobhi Aloo

    Average Rating:

    4 Total Reviews

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    • on July 28, 2009

      I really liked it! I followed the recipe to the T the first time I made it. The 2nd time I added 1 1/2 tsp garam Marsala and 1 tsp cumin seeds. The taste turned out to be almost a little too much which goes to show that more is not always better. Thank you so much for posting this delicious recipe as it is!!!

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    • on May 24, 2008

      Very good and flexible recipe. I'm sure it's much better with fresh... but you can get away with ground ginger. I also used tomato paste instead of fresh tomatoes (just our preference), adding some water to make it a little more sauce-y. Really enjoyed it!

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    • on April 16, 2008

      I had high hopes for this recipe but it didn't work well for me. I wonder if adding the masalas so late affected the taste, because they tasted "raw". Perhaps I should have fried them after the onions. I enjoy Aloo Gobi but I'm afraid this isn't the recipe for us.

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    • on July 14, 2007

      Oh my, oh my, oh my is this fabulous. My kids smelled it cooking and had to sample it, only their sampling turned into two days of eating nearly nothing else. I did cut the red pepper in half, but it was still plenty spicy enough for us. Easily one of the best vegetable dishes I have ever eaten.

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    Nutritional Facts for Rabia's Punjabi Style Gobhi Aloo

    Serving Size: 1 (491 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 323.0
    Calories from Fat 129
    Total Fat 14.4 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 636.9 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 8.8 g
    Sugars 12.6 g
    Protein 7.1 g

    The following items or measurements are not included:

    fresh ginger

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