Gobi Aloo (Indian Style Cauliflower with Potatoes)
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
A tasty and flavorful restaurant-quality dish. Don't listen to some of the other reviewers: some did things to make a sauce/gravy; this dish isn't supposed to have a gravy. (Look at the picture I submitted.) But the concerns about drying out the potatoes and cauliflower are justified. To solve this, during the times when one is supposed to cook with the pan covered, make sure there is a little water at the bottom of the pan. Every few minutes uncover and add a little water. This makes sure everything stays damp and steams as it cooks. I found it necessary to steam for an extra 5-10 minutes to cook the potatoes sufficiently. Also, I used 50% more spices than listed. Salt I added to taste *at the end*, not where recommended in the recipe. (How would one decide if something tastes right before the vegetables are done cooking?) Finally, I forgot about the cilantro and didn't miss it.Read More
This is a very basic version of the traditional Aloo Gobi recipe. I did not find it any drier than other versions of this dish. It is supposed to be very dry; not all Indian recipies are intended to have a sauce!! I found the flavor however to be fairly bland, though not disagreeable. This is a minimal recipe that would be good to use on a day-to-day basis, not for company. The exclusion of onions is also regrettable, since that eliminates a lot of the traditional flavor. the paprika is a little different from other Aloo Gobi versions I have tried, but I would probably use less of it, and add a little more zing via green chili peppers in my own version.Read More
A tasty and flavorful restaurant-quality dish. Don't listen to some of the other reviewers: some did things to make a sauce/gravy; this dish isn't supposed to have a gravy. (Look at the picture I submitted.) But the concerns about drying out the potatoes and cauliflower are justified. To solve this, during the times when one is supposed to cook with the pan covered, make sure there is a little water at the bottom of the pan. Every few minutes uncover and add a little water. This makes sure everything stays damp and steams as it cooks. I found it necessary to steam for an extra 5-10 minutes to cook the potatoes sufficiently. Also, I used 50% more spices than listed. Salt I added to taste *at the end*, not where recommended in the recipe. (How would one decide if something tastes right before the vegetables are done cooking?) Finally, I forgot about the cilantro and didn't miss it.
I made this according to the directions, but it seemed so dry... I added a small can of coconut milk and a diced tomatoe at the end of the cook time, and then simmered an additional 8 minutes or so. The result was delicious! I think the tomatoe and coconut milk should really be included in the recipe. Also, I used curry and a small amount of cumin instead of tumeric.
I've made this a couple times and it turns out pretty good. I like this recipe because it's not as involved as recipes for aloo gobi in my Indian cookbooks. What is with the coconut milk though? If you want traditional aloo gobi, stop taking one reviewer's suggestion and don't add coconut milk. It's not part of this dish, and if you add it, you're making something completely different, and most likely, something sweet. Mustard seeds are always a great addition and the more cilantro the better, but if you find that it's too dry, add a 1/2 cup of crushed tomatoes and it will be perfect!
This dish is excellent with a few changes. Note that this recipe has no liquids which will becomes too dry. I followed the recipe up to the adding of the potatoes and seasoning but instead of cooking 5-7 minutes, I put it in my crock-pot with 1/2 cup vegetable broth and a can of stewed tomatoes (because I didn't have diced tomatoes). Cooked on high for 2 1/2 hours (after the first 30 minutes I added the Cauliflower stirring to saturate with the spices. I added a little more milk (maybe 1/4 cup or less) after 2 hrs and stirred. The cooking time will depend on how big you cut the potatoes, I cubed them about 1-2" wide. I chose the crock-pot method because I was going to be busy preparing the Chicken Tikka Masala to serve with it. This turned out delicious!!! my picky teenager loved both dishes.
This is a very basic version of the traditional Aloo Gobi recipe. I did not find it any drier than other versions of this dish. It is supposed to be very dry; not all Indian recipies are intended to have a sauce!! I found the flavor however to be fairly bland, though not disagreeable. This is a minimal recipe that would be good to use on a day-to-day basis, not for company. The exclusion of onions is also regrettable, since that eliminates a lot of the traditional flavor. the paprika is a little different from other Aloo Gobi versions I have tried, but I would probably use less of it, and add a little more zing via green chili peppers in my own version.
Although I cook with minimal oil, I will have to say that this recipe requires more than 1 Tbsp as there is quite a lot of cauliflower. A couple of suggestions - cut the potatoes smaller than the cauliflower as they take longer to cook. Cover and cook over slow heat. Add cilantro after the vegetables have cooked and allow to heat through. This allows the fresh flavour to remain. Gobi Aloo is meant to be dry - it is not a curry, so pls don't follow other reviews of adding coconut milk.
The recipe is really good but it's missing some things. First off, it was really dry and it should really have some curry to it. I realized that the colour wasn't catching on to all of the cauliflower... just the tops and bottoms. I used half of a big cauliflower which might have been more than a pound. I added tomatoes (which you really should put in) and one cup of water. The water made it lose a bit of flavour and it was still dry. So after reading the other reviews, I added 1/2 can coconut milk and that made a good curry base. Also, I didn't have cilantro, so I used parsley instead, which worked well. In total, I put in twice the amount of spices that the recipe asked for, for the half a cauliflower I used. This makes the curry rich and flavourful. You need to simmer the dish on low for about 20 minutes longer as well. In the end ...it turned out great!
My family and I thought this was delicious. I added about 1/3 cup half and half like another reviewer, and also 1 can of diced tomatoes and the remainder of a bag of peas. Tasted great. The only change I would make would be to add the garam masala just about 5 minutes before it's done cooking, otherwise it makes the dish taste a little bitter. A little lemon juice can cure the bitterness, though!
This is a nice, basic recipe. I agree with the reviewer who added tomatoes. It certainly enhanced the taste. I also added more garam masala because I like spicy food. To the reviewers who skipped the asafoetida, while asafoetida does not appear to really add anything to the taste, it's a traditional digestive added to Indian recipes. I find that it is especially helpful when you eat spicy or rich, oily food. So do add a pinch, even if you don't quite taste anything.
Aloo Gobi is supposed to be dry! DO NOT eat it with rice. It is eaten with bread (roti or naan) so the consistency shouldn't be thin. I agree with other reviewers that adding coconut milk or extra liquids to make it less dry will make this an entirely different dish. I was surprised this recipe didn't call for onions. Definitely saute some onions with the garlic, cumin seeds and ginger.
I liked this recipe a lot. It is dry, but I think it is supposed to be that way, because youre supposed to eat it with a dahl.
I feel something is missing, may be the flavour...but it is nice and easy to prepare...try this out without any changes...
I often make Indian food. We eat it almost once a week. This is an excellent recipe. It is supposed to be a dry curry. This recipe is a good base if you want to change it a bit also. I have doubled all the ingredients, added thinly sliced carrots and onion at the same time as the potato. Then I threw in some left over peas, from dinner the night before. It was fabulous! So, make this as shown the first time around, then have fun playing around with it. Again, A very good recipe!
Holy Cow this was good! I went a bit heavier than suggested on the oil and spices and threw in about a teaspoon of crushed red pepper flakes. Make sure you cook long enough for the cauliflower to be just a hair crisper than than the potatoes. Fantastic I say. I was pressed for time, so I served with purchased pitas intstead of making a naan--brushed with olive oil and heated in the oven. Served alongside some sliced, August-fresh, local tomatoes and this dish really rocked.
this type of Indian dish is supposed to be dry. The solution is to make this as written, except for the cooking time, which is much to short, and eat it with chutney or raita, an Indian yoghurt dish. In most Indian dishes the salt is added at the end of the cooking period.
As written, the recipe could use some more details/rewriting (some suggestions: total weight of potatoes since "medium" is kind of arbitrary; an approximate size to cut the potatoes and cauliflower, which is a huge factor in how long it takes to cook; I also agree with adding the salt near the end), but as another reviewer said, it's a good base for tweaking to your own tastes. I made it with all of the ingredients listed in the amounts listed except the cilantro because I didn't have it. I cut the potatoes into roughly 1/2" x 1" cubes and the cauliflower into rough pieces about 1 1/2" square, and put them both into the pan when it says to add the potatoes. Adding 3-4 tbsp water every few minutes kept it from burning. All in all, it took about 20 minutes to cook the vegetables (mine were starting to fall apart, which was what I wanted so the small bits would make a kind of paste to stick to the vegetables). I added a diced Roma tomato about 15 minutes in and it broke down nicely. Next time I am going to add some pureed onion with the cumin seed/garlic/ginger for a bit more flavor. It seemed rather bland when it was just finished cooking, but letting it sit to cool a bit made it taste much better. I will definitely make it again. Another tip that others may find useful: prep and measure out everything before you start cooking - finding and measuring spices is much easier when you don't have a hot pan on the stove :)
I must have made several mistakes with this recipe. In hind site, my main mistake was not doing a trial run. My potato cubes must have been far too large, as they were rock hard after the given cooking time. After another half hour had past, I dashed to the computer in a panic to read your reviews. A few of you had also had this problem, so I followed your advice and starting adding a good splash of water with each periodic stir. In all, I would have added an extra cup of water over an additional half hour. But it still tasted so bland. Not knowing what else to do, I added a good shake of curry powder and then half a cup of cream. My family ate it, but didn’t comment one way or the other, which was a disappointment after all the time I had invested. Ah well . . . we all have recipes that beat us.
I followed this recipe as directed but also added a diced tomato (would rather have used two but I only had one) and some frozen peas near the end. I added a half cup or so of water every few minutes throughout the cooking process to keep the vegetables from burning and to help the spices seem less powdery. The recipe made a TON of food- I fed my family one night, had a big lunch of leftovers and I still have a sandwich sized tupperware left. Unless your servings are huge you will make more than the 4 mentioned. This was only my second indian (indian style...) recipe and I found it very easy. It was a big hit and my dad said he could smell it cooking all the way out in the driveway. It was a very inviting smell. Will definitely make again, with more tomatoes next time.
This is an awesome recipe. I like to add two cut up tomatoes to the recipe. My family thoroughly enjoyed this dish
We enjoyed this. I tweeked it just a bit by adding an onion to the spices and oil and cooking until translucent and adding about 2 cups of cubed eggplant with the potatoes and cauliflower. The cooking time was closer to 30 minutes to get the vegetables tender crisp. I added about 1/2 cup of water to keep them from burning. The result was the right consistency, not too wet.
This dish is FANTASTIC. I make it every time we make Indian, and even family members who won't touch cauliflower love it!
I really liked this dish even if I'm not a huge fan of cauliflower. I know Gobi Aloo isn't supposed to be saucy but I had a can of cubed tomatoes so that I could serve it on rice.
this was a great recipe, very authentic Indian. I did add twice as much ginger, garlic, & cumin though, also a half an onion. I agree with the other reviews, leave out the coconut milk, it totally changes the recipe. I did boil the potatoes first, then added them to the spices with the cauliflower, also added a chopped tomatoe. it was great!! don't leave out the cilantro!
Very good, and very easy. As many other reviewers suggest, adding water to the pan will help the veggies cook thoroughly and keep from burning; I decided to add more oil a little bit at a time though, because I didn't want the cauliflower to get that mushy texture and watered-down taste that comes with steaming. Also, I used fresh grated ginger, because that was what I already had in the house, and it tasted incredibly fresh and vibrant. This dish heated up great for leftovers, too.
This had me worried when it was cooking, but it turned out fantastic! I added a tiny bit of water and a can of tomatoes to help it hold some moisture and I almost doubled the spices. I made it with the Easy Shrimp Curry recipe on this site and my boyfriend said that this is his new favorite meal!
I made this to a group of friends who all love Indian food and everyone loved it. I stayed completely with the receipe but did add a bit of water at the bottom with the potatoes as they cooked. We'll definitely make this again.
Very authentic tasting (just like the restaurants!). Perfect amount of spices - mild, just as I like it! I used 1 tsp. salt, then added about 1/4 tsp. when it was finished cooking. I didn't have ginger paste, so I used about 2 tsp. fresh, chopped. I used a lot more cilantro - 1/2 of a bunch. Thanks so much for the recipe!
Usually I do not have much luck replicating the flavors I get in Indian restaurant dishes. This was the exception! It tasted authentic. The only problem I had with it is that the time in the recipe is not long enough to get the potatoes and cauliflower to cook thoroughly. I had to add time to it and as other reviewers mentioned additional water was necessary so the food would not bun. Next time I would cook or par cook the potatoes first.
Dry? Not mine. Added 1/4 cup of broth; switched the 2 potatoes to a sweet potato (better for you). Even my boys liked it, a very rare occurrence. Very delicious.
Scrumptious! Followed recipe to the "T" except we used bottled ginger garlic paste from our local Indian grocer and increased all spices. Made this as a side dish and seved with mild curry flatfish, nan, and mango lassi.
Very yummy! I added a little water to help with the potatoes, but other than that, didn't change anything. The whole family ate it up!
Remember to turn down the heat when you are cooking the potatoes. They get easily burn. I will have to try making it with coconut milk or adding water next time, cause it does taste dry like another reviewer says.
The combination of spices in this recipe is heavenly! The only thing that I did differently was add some plain yogurt and let it simmer to keep it from becoming dry. A sure favourite!
I think that the spices are right but something seems to be missing. I had a lot of trouble sauteing two potatoes and a cauliflower in onne tbsp oil!! If I didn't add a bit of tomato, it would have stuck to the pot. Also, the cooking time was dramatically longer than the recipe indicates.
We had an Indian style buffet and this was my favorite recipe. I added 1/4 cup of water to simmer the potatoes but followed the recipe otherwise. Even my cauliflower-hating husband enjoyed it.
Disappointing- I started out with the recommended amount of spices (the quantity of which I was dubious of) and when I tasted it I found it almost completely flavorless. So I doubled them- still not enough flavor. Tripled most them- still not enough flavor. This recipe only became edible when I added a can of tomatoes. Also, do not forget to add water when cooking otherwise you can look forward to burnt Aloo Gobi.
I did like this recipe. But I agree with others it is a bit dry looking. But I didn't find that a bad thing neccesarily. It did seem a bit overspiced and a little bitter, so I added a large can of stewed plum tomatoes. I also added some chick peas to it at the end and served it with grilled haddock and quinoa. It was great. The next few times I made it, I waited until all the other spices were incorporated as directed, EXCEPT the ground cumin. I discover it's the amount of this that determines if the dish became bitter or not. Too much kills it. I also topped it with the cilantro, and a few fresh grean peas. Was restaurant worthy! Everyone loved it, and my son asked me to make it when he came home to visit . That's an ultimate compliment from my uber green organic eating son!
I made this and found it to be pretty tasty. My only mods were to use smoked paprika, added green peas and did add about a cup of water to help steam as some other reviewer did. As some one else pointed out, best to salt to taste when the dish is done. I will make this again. Healthy and tasty! Might try adding some tomatoes and chilies next time for a little more kick.
There is a debate here about whether or not this needs a gravy. the first time I had allo gobi, some friends from the Punjab region of Pakistan made it - and it had a thick rich gravy, so I have adjusted this accordingly. I add 2/3 c cream and some water to coat the veggies - it helps distribute the spices to all surface area. then I cook it down until it is a thick, but not plentiful, gravy. I have also been known to add 2 handfuls of green peas just before serving (my kids like it better this way).
This was a very good recipe, probably better than I've had in a lot of Indian restaurants! I agree that it is too dry as shown, and I added about 1/2 cup of water and let the ingredients steam cook. I also had to let it cook about 10 minutes longer then the recipe said. But it turned out delicious!
This is an excellent recipe, very flavorful. I actually made a variation with the spices as listed using chick peas and tomatoes.
Really good!- however this was after I too doubled all the spices, added about 1/2 c of chicken broth halfway through and cooked it for about 20 mins. total- 10mins with just the potatoes and spices and then 10 more after I added the cauliflower
Very good once I doubled every spice. I also added the tomato and coconut milk to taste. I like my Indian dishes to have a lot of flavor!
great recipe! it was very simple to make. I actually doubled the spices and added chicken stock to assist in steaming the potatoes. I also added a cup of petite peas (at the end) to have a green veggie and for color contrast. I served it with garlic naan for a wonderful complete dinner. Enjoy.
YUM! Delicious! Pretty much followed the recipe as written, but I did need to add a splash of chicken stock a couple times to keep the potatoes from sticking to the bottom of the pan and burning. . .seriously, just a splash, not enough to make a sauce.
I enjoyed this very much! I did add some stewed tomatoes as suggested by the submitter, and like other reviewers I added just a bit of water while the vegetables were cooking and added the cilantro at the end of cooking. Very flavorful and delicious! I tossed some chickpeas into the leftovers for a little extra protein in my lunch tomorrow. This will definitely be a repeat - Thank you!
Definitely had to add water to keep everything moist. I also precooked the potatoes a bit and everything came out delicious ??
My whole family liked this recipe. I added a little broth and a little tomato paste instead of the stewed tomatoes mentioned in the description for the flavor without the chunks of tomato which my kids don't like.
This was delicious. You're definitely going to want to add water while the potatoes and cauliflower cooks. I ended up using about a cup and the Gobi Aloo still remained dry in the end. Which is how I've always had it at good Indian restaurants. The stewed tomatoes are also a great addition.
The lady in last review was correct, by adding the coconut milk and tomatoes it gave the dish more taste and prevented it from being dry. This is a must do recipe.
Very good. I will make again. It is supposed to be dry. Aloo Gobi does not have a sauce. Last reviewer had a great suggestion to keep a small amount of water at the bottom of the pan to steam the vegetables.
It's so dry! I took the advice of others and added both 1/2 can of coconut milk AND nearly 1/2 cup of vegetable broth, but still it was dry. I didn't have any paprika, so used a little cayenne instead, which made it quite spicy. Also, used nearly 2 tsp of fresh ginger in place of the ginger paste. I don't think I'll bother to make this again, as there are better Indian dishes on this site -- see "Cholay," or "Absolutely Perfect Panak Paneer" or "Curried Chickpeas."
very good--i didn't have a sweet potato but otherwise followed the directions and really liked it a lot--i sprinkled a little chopped cilantro on top--
I made a few minor changes to this recipe, none worth mentioning other than that I finely diced a harabanaro pepper (without the placenta and seeds) and sauted it along with the ginger and garlic, which I doubled. Wonderful dish, will definately make it again. Thanks for the recipe!
I used 4 potatoes, soaked in water for a few minutes to remove some of the starch. Added a can of drained garbanzo beans and two tomatoes about five minutes after the cauliflower. Eyeballed the spices and used some curry powder in place of the cumin and turmeric. Needed to cook 30 minutes total for the potatoes to be soft. Delicious!
This recipe is authentic. It is meant to be dry. You can really add flavor by allowing it to caramelize a bit. My 1 year old LOVES this!
Love Gobi Aloo and did add some veggie broth and cream to this dish. The cook time was also much longer than indicated but the end result was fantastic. It is fine to add some broth, milk or other liquid to moisten this up. Tomatoes would have been a good idea too. I also found the spices a little mild (could have been the lack of mustard seed) and definately spruced mine up with extra chili peppers. Be creative with this one.. Love it!
This was very good. I made it exactly as stated. I myself could use more spice, but for Grumpy's sake I am glad I didn't. He actually cleaned his portion right up! I would make this again and wouldn't change a thing!
This is a great recipe for gobi aloo. I doubled the spices because thats just how I am. Cook on with lid on and is shouldn't be dry. Add a little butter or extra oil at the end if it seems dry. I love this kind of food. I served with Saffron and Cilatro long grain rice.
I followed the recipe closely and the dish turned out a bit bland. I added in more of the spices and even a bit of tabasco. Maybe it's just a matter of preference. Also the proportions are a bit off (cauliflower vs potato.)
I read a lot of reviews before I tried this dish, so I took the advice, doubling the spices and adding mustard seeds, an onion, and a can of diced tomatoes. I also substituted fresh ginger for the paste and curry powder for the garam masala (only because I had run out of the latter). It definitely took longer to cook than the recipe suggested, but that may have been because my potatoes and cauliflower chunks were on the large side (I don't think the recipe specified, so maybe the author cut small dice). Ultimately, my partner and I thought it was very tasty. He took the leftovers to a potluck, and I offer his report: "Everyone loved your curry -- it may have been one of the biggest hits at the potluck. Even got high compliments from a woman who used to own a restaurant and was a caterer. It all got eaten, which has never happened with my couscous dish." On a second go-around, I might add fresh or dried chilies (some cayenne, at least). I've never had aloo gobi with tomatoes, so I might try some vegetable broth next time.
This is a great combination of coking methods and spices, but I had to change it a little. I doubled the oil, added 1/4 of an onion (thin sliced), used two cloved garlic, 1/2 habanera, doubled the cumin, added 15 diced cherry tomatoes plus 1 tsp paste with 1/4 cup water, and omitted the cilantro (I did not want a South East Asian dish!). I reccomend sauteeing the garlic, onion, habanera, and ginger first until tender,m then adding the potatoes with all spices except garm masala. saute until potatoes are almost done, then stir in the cauliflower and tomatoes. after about 5 minutes, add the paste and water with the garam masala and smother until cooked through.
This one was pretty good. I added a can of tinned tomatoes to make it more saucier.
This was excellent authentic Gobi Aloo. I added diced tomatoes and peas to mine.
My husband loved this. He thought it was better than the Gobi Aloo from Whole Foods. I didn't have any garam masala so I used the "Easy Garam Masala" recipe on this website and made my own.
I give this 4 stars for its versatility and for being a nice base recipe to play with. I made one variation that turned out really yummy (but not for those on low-fat diets!) - I added some tomato sauce to sauteed onions before adding potatoes and cauliflower and then some half-and-half at the end of the cooking time - this makes it more special-occasion fare I think. I also bumped up the spices to taste, including adding some garam masala. The toasted cumin seeds really do add a nice touch and makes your kitchen smell wonderful. One thing I noticed is that the potatoes take a long time to cook, so add them first and wait until they're nearly done before adding the cauliflower. Thanks for sharing this recipe - I'll definitely make it again!
Not a bad recipe but definitely on the bland side as written. As another reviewer pointed out, this isn't meant to have a sauce. However, I had to add at least a half cup of chicken broth to keep it from completely drying out and burning on the bottom. I also increased the spices by 50% and thought this wasn't enough. If I try this again I'll double the spices.
The potatoes made a mess of my pan, but the dish turned out great. I think the leftovers were even better!
made as written. delicious as is. thanks for the post shadzadi!
Took everyone's advice and kept water in the bottom, which worked well, although it did take much longer than stated. I nearly doubled all spices, as well as garlic and ginger. It tasted great!
I added a can of stewed tomatoes. Also, I threw some cooked chicken breasts in it to soak up some flavor a few minutes before serving it. Hubby keeps asking for it!
This dish was simple to make. My family loved it and I pre-boiled the cauliflower just a little. Chopped florets and diced potatoes then just followed recipe. Very tasty and will make again. LOVED IT!!
This was a tasty recipe, I added an onion to it for texture.
SO YUMMY! I added more oil so it cooked a little saucy.
Excellent recipe! I did add about a cup of coconut milk with the potatoes along with one chopped tomato. Without the coconut milk, the potatoes would have stuck to the pan and would have gotten burned, but the coconut milk added great flavor. I also added some dried red chilies for extra spice and flavor.
Made it and loved it. So easy to prepare. I usually go for a spicier dish, but this had a lovely mild Indian accent. My sister loved it too. I like easy to prepare weekday suppers. This recipe is it! We always have these ingredients on hand. A great side dish or as part of a multi-dish Indian inspired meal. Add Dal, naan, a salad (mango?) and lassi and you are all set.
Loved it. Also added mustard seeds and one onion.
I've been looking for a cauliflower recipe that my family likes. It has become a part of our regular meal -- even if I'm not serving cauliflower.
After the cooking time stated in the recipe the potatoes and cauliflower were still too hard and the pan was very dry. I added a little water and put it back on the heat until they were tender. The flavor was very good and I will probably make this again.
This was good but not quite what I was looking for that I get at the local Indian restaurant.
my wife loved this recipe... well done. I did use more of the spices and a bit more onion.
My first indian dish and came out perfect! Just like I ate in restaurants in Toronto! I am so thrilled. I did add some water to it...but only change! Yumm!
I went ahead and added the "bit of stewed tomatoes" and substituted dried ingredients for fresh. Yum!!! Quite spicy, though.
Very good! I added the recommended can of stewed tomatoes for liquid and it turned out great. Didn't have quite as much flavor as I thought it would, but my family loved it!
I don't know what happened, but mine was SO bland! If I were to make this again, I'd need to double or even triple the spices I guess. It smelled great while it was cooking, but the end result was really disappointing.
I doubled the spices, i may have tripled them. it was really good but it was still much drier than what i get at indian restaurants. I know it is not supposed to saucy but i've always gotten a little bit of sauce when i order it. I don't think coconut milk is the answer and I tried the water idea but it still wasn't what i wanted. I didn't have the canned tomato so i'll try that next time.
Was yummy. I just didn't like how dry it was. I ended up adding a can of tomatoes last minute to add a little moisture. But I liked how well the spices worked together. I doubled them like another reviewer suggested and am glad I did.
I was very disappointed with this recipe. After reading all of the reviews I agreed that it wasn't suppose to have a curry such as a masala but I never thought it would be completely dry. I spent 3 weeks in India and this was one of my favorite dishes there but this recipe was no where near the dish I had while traveling. After I realized that it was completely dry I added a can of diced tomatoes which helped. I wouldn't make this again.
This dish was ok. I ended adding some extra veggies and made a sauce. I wouldn't make it again without adding to it.
I attempted to make this tonight, with the things I had on hand. I had most things, but no ginger paste or cilantro. It was still delicious! Now a staple for this college aged vegan. A side note-this dish really isn't supposed to have a gravy/sauce when made traditionally, so just add small amounts of water as needed for steaming, and you'll still be very happy with the result :)
It was kind-of bland. Even with a whole can of tomatoes, it seemed a little dry, and not enough of a PUNCH of flavors I was expecting.
This was a crowd-pleaser!
Quite good, except that it's nearly impossible to cook this without the addition of water, it becomes far too dry! I had to add lots of water throughout the cooking process in order to get the potatoes and cauliflower to a soft consistency. The final product was dry (not curry-like), and tasted quite good. I'm going to have to get better garam masala, however!
Yummy! Doubled this recipe...added more cilantro because I love it. The basic recipe is excellent though!
Very Yummy. Loved it
Great base recipe. I skipped the paprika, as it's not traditional, and added asafoetida. I missed tomatoes in the recipe, as those are typical. Unfortunately, the cauliflower was still firm & required further cooking. As a result, the potatoes were overdone and the flavors were diluted. Next time, I'd parboil the cauliflower and I think it would be perfect!