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 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.
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.
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.
