By Zeke Koch on January 18, 2002
Photo by hoosierterp
Photo by hoosierterp
"An Indian Classic"
Serving Size: 1 (151 g)
Servings Per Recipe: 4
"Wow!! This was amazing! I've been on an Indian food kick and this totally hit the spot. I didn't have fenugreek or fennel so I added a little extra curry powder. I ended up have quite a bit extra and it made great leftovers."
"Been making this for a year now and this is the best recipe for Aloo Gobi. Thanks for posting!"
"Thanks so much for this recipe - it is a firm favorite at our house. Last time I made it, I gave the diced potatoes a quick blast in the microwave (1or 2 minutes), dried them off slightly, then added them to the rest of the ingredients as usual. I found this reduced the cooking time required considerably. I have always made the recipe exactly as written but will now try including some other (green) veg as it seems such a versatile and flexible dish. Thanks again."
"added carrots and peas(frozen at the last minute). extra water and doubled the spices. Yummy!!"
"This recipe was really delicious and easy to make. In fact, I thought it was even better the next day when I reheated the leftovers for lunch. I shared some with a friend and she asked for the recipe. My cauliflower was huge, so I ended up doubling all the spices and oil to accommodate it. I used a half cup of water, based on other reviewer's comments, but I think 1/4 would have been fine for us. I used red potatoes, and am intrigued by the prospect of using sweet potatoes, as other reviewers have suggested. I served the cauliflower as a side to Recipe #158344 158344. Thanks for a keeper!"
"YUM!! This is the only recipe I use for Aloo Gobi now and I make it exactly as written- wouldn't change a thing. In fact, I think I will make it again tonight. Thanks for posting. :)"
"This was so good ... so far beyond my expectations, I was thrilled. Better than any aloo gobi I've had in a restaurant. (To be honest, I've never liked aloo gobi in restaurants, but I wanted to do something different with cauliflower tonight, so gave it a shot.) I couldn't get whole fenugreek seeds, and so used Penzey's powdered fenugreek. And I agree with everything I've seen on the web -- there's no substitute for fenugreek, you just have to use it. I will make this again, and again ... thanks so very much for posting this!"
"Excellent side dish to chicken vindaloo (Recipe #177572) Served with rice and pappadums. Nice kick to it, made half a recipe and still have leftovers."
"I added some jalepeno and curry for a little more of a spicy kick. This was delicious!"
"A keeper! We loved this recipe! Sometimes it is hard to find easy at home recipes for Indian food but this one definitely fit the bill! The only change I made was to use ground cumin and crushed red pepper as substitutions. I'd like to try adding carrots and peas as others have done. As it was I thought it was an incredibly flavorful and healthy dish."
"Great recipe - the right balance of multiple ingredients and complexity. This version is drier than some of the ones I get from local restaurants (So. Cal.) This is OK since that complements the wetter curries."
"I liked this. Had never tried it before and always wanted to. I think in the future though I will use powdered spice or blend the fennel and cumin. I didn't like getting hit with the spice all at once. Also I skipped the masala spice because I was already happy with the flavor."
"This was so tasty and delicious! It was also easy, so I'll definitely make it again."
"Very good and easy to do."
"WOW!!! This was AMAZING!! Soooo good. Definitely a favorite, definitely will make it again. (Although I needed to move it to a big pot as my pan was too small, and next time we'll add more water for more liquid.) We may bring it to a potluck sometime too - unless we decide to keep it all for ourselves! :-)"
"This was good, but I had to cook it longer than the recipe stated in order for the vegies to get tender. I would have like a bit more sauce. Thank you for sharing."
"Absolutely wonderful dish! I have made this several times and it always turns out perfectly. If you have the time, you may want to let the dish stew a little longer, but it is fabulous either way."