Comments on: Aloo gobi – no introduction needed

By: Jamie Collins

Jamie Collins — Mon, 13 Jul 2009 15:11:23 +0000

From a Brit in India I had to do this. Read all the comments first and then got ideas to make mine as tasty as it should be. The potatoes were diced and then washed to remove the excess starch then added to the onions with enough water remaining on. Tumeric was increased to 1/2 tsp and the colour was then correct I also added 1 tsp of jeera and two small diced brinjal just before the cauliflower and the taste was enhanced and the brinjal seeds were decorative. I had to use a larger pan as this more than fed 4 people and to prevent the ingredients being pushed overboard while slowly mixing. In the middle I had to add 1/6 of a cup of water but the result was just right for roti but unfortunately I didn’t have any coriander for the dressing. South Indian Guys at work gave good reviews but for them needed more salt – chilli just right so 9/10…

By: Chrissy

Chrissy — Tue, 02 Jun 2009 02:24:53 +0000

Hey there,

Great recipe.
Although I did find it a little short on a certain depth of flavour and was quite dry without having to resort to oil drizzling, so I added in 1 finely chopped tomato.
It turned out moist and yummy.

Thanks for the awesome recipe.

By: tommy

tommy — Sat, 24 Jan 2009 02:30:33 +0000

I now live in thailand and its hard to get good indian food ,so your website is great for me ,I,m not good at cooking but your recipies are easy to make ,I,m a cooking convert,my mates keep asking for more tho !

By: baby rambutan » Blog Archive » curried vegetables, and why i’d like to hibernate now, please

Tue, 23 Sep 2008 14:42:03 +0000

[...] lately i notice that i’ve been extra forgetful, and it worries me because sometimes i blank out totally and don’t know where i’m headed while i’m driving. i’ve even left a pan heating up on the stove! husband had to ask gently…”you do know you have the stove on?” and then bluffed my way out of it. my high school classmate told me about cumin, and about its anti-early-Alzheimer symptom prevention properties. unfortunately my family is not too crazy about its fragrance and its taste. i mean to induct them into cumin-enriched dishes slowly, gradually. here’s one dish that they enjoyed. aloo gobi is one of the dishes from the omnivore’s one hundred. it is a mildly spiced cauliflower and potato dish. i added spinach to use up the half-bag in the crisper. and is an easy dish to prepare without one bit of meat in it. egad, a vegetarian dish?! the recipe is from “The Taste of India,” which i’ve misplaced (that’s why i need more cumin in my diet!) but here’s a very similar recipe with a reference to that Keira Knightley soccer movie… [...]

By: baby rambutan » Blog Archive » curried vegetables, and why i’d like to hibernate now, please

Tue, 23 Sep 2008 14:42:03 +0000

By: Quick Indian Cooking » The simplest dal ever?

Quick Indian Cooking » The simplest dal ever? — Mon, 08 Sep 2008 08:18:49 +0000

[...] my friend’s bed. Contemplating my social fate over a glass of Bourgogne and her Saag Chicken, Aloo Gobi and fried [...]

By: Mallika

Mallika — Thu, 10 Apr 2008 17:45:12 +0000

Hi Teressa

Lovely to hear from you.

It is cayenne pepper. In England, we just call it chilli powder because it’s a mix of many different types of chillies. Generally, I tend to keep this on the low side, because I’m terrible with chillies. But it’s impossible to say how strong each brand of cayenne pepper is, so please add a little at a time and see how you go.

Hope this helps!

By: Teressa

Teressa — Fri, 04 Apr 2008 14:43:47 +0000

I have made this twice now and it comes out quite well. I’m very happy with it. Thanks for the recipe!

One question – the “chilli powder” to which you refer – is that cayenne pepper or a different type? It turns out well with cayenne pepper but is very spicy and I just wanted to make sure that was correct.

By: Seetha

Seetha — Fri, 26 Oct 2007 23:01:18 +0000

Mallika,

I tried this recipe and it was finger licking good. No more mushy cauliflower.

Thanks!

By: Mallika

Mallika — Wed, 26 Sep 2007 18:40:36 +0000

Marc – Oh nooooooooooooo. I wish I was there to see what went wrong first time. Are you sure you used all the correct spices? Maybe it’s something to do with their strength? I wish I knew what went wrong with the colour.

With the onions, all they could give to the dish they would have anyway by then end. So no need to worry about them being tasteless. With Indian cooking, it’s more about how things come together. usually the onions go limp and mashed up anyway.

With the flavour, you really need to go in quite vigorously and stir the raw cauliflower to get it coated with all the masalas. As the potatoes go in first, the cauliflowers need more tlc to make sure they get their fair share of masalas.

Finally, will you try using a bit more of the powdered spices next time? Just in case they are weaker than what I get here? Oh and also, salt early on is always a good idea.

Don’t let this put you off, will you?

VB
M
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