Comments on: No introduction needed

By: Henry Tedesco

Henry Tedesco — Wed, 10 Apr 2013 04:01:09 +0000

Would you be all in favour of exchanging hyperlinks?

By: Alexander van Loon

Alexander van Loon — Mon, 10 Oct 2011 08:34:48 +0000

Thank you for the recipe Mallika, I used the version from your book. I really want to like this dish badly, but it’s not working well for me.

The problem is twofold: the potatoes and cauliflower burn or stick to the bottom of the pan, and even after 30 minutes of cooking the potatoes and cauliflower were still not soft. I’ve tried preparing it more than once with what I think are a stainless steel and an enamelled cast iron cooking pot, as far as I know these are not non-stick, could that be the problem?

I don’t understand why the second problem, the potatoes and cauliflower not getting soft, happens, because the lid seems to fit tightly and doesn’t seem to let any oil ‘vapour’ or water vapour escape. In your book you wrote one tablespoon of water should be added, but I added more like three, and halfway through the cooking three tablespoons more because everything had evaporated and stuff started sticking to the bottom of the pan.

If I search for aloo gobi on YouTube, I observe three distinct methods of preparing it with regards to the quantity of water used. Madhura and Mayuri use only oil and add not water at all (which gives me a lot of burned potatoes and cauliflower), vahchef sprinkles some water on it just like you and Manjula uses a lot more water. Manjula’s version is the only version which worked for me, but I want to succeed at preparing it dry.

How would I solve this? Could the pots I use be the cause of the problem, or maybe the intensity of the gas flame? It seems there is some ‘secret’ to preparing this dish successfully which I can’t grasp, very frustrating.

By: lungiman

lungiman — Fri, 08 Jul 2011 11:15:08 +0000

Just made this for lunch, really good! thanks )

By: Spice Rack Challenge: Coriander « Snowflake Kitchen

Spice Rack Challenge: Coriander « Snowflake Kitchen — Sun, 22 May 2011 23:59:26 +0000

[...] gobi Adapted from Quick Indian Cooking and Sailu’s [...]

By: Steveinwales

Steveinwales — Sat, 16 Oct 2010 17:13:30 +0000

Going to try this as a side for a fish (bass – cunningly captured from the surf with my own shovel like hands ) curry tonight. Will let you know how it turns out – but from what I’ve read so far it’ll be good.

Oh, and I’ve bookmarked the site now too

Steve

By: joudie's Mood Food

joudie's Mood Food — Mon, 27 Sep 2010 12:54:09 +0000

YUMM! This looks WONDERFUL.

By: Anita

Anita — Sun, 26 Sep 2010 07:09:45 +0000

Thanks for you book. I am working my way through the recepies. I tried the aloo gobi but I think I was expecting phulkophir dalna similar to my mum’s so I was a bit disappointed at the time. Looking forward to trying the phulkohir dalna. Is the recepie on the blog?

By: Whitney

Whitney — Fri, 20 Aug 2010 19:57:35 +0000

Haven’t tried this version–the Aloo Gobi Mattar Bhaji recipe I have says to dice the potatoes (about an inch cube), then cook all vegetables at once (15 min on medium heat, covered with small amt water). I like this because I can assemble it in the (cast iron) skillet, then just leave it to cook. I usually use more of the spices than this version, too, including grated fresh turmeric root that I keep in the freezer, like my gingerroot. I’ve been using coconut oil as a healthy, high-heat cooking oil. Some say it gives a little hint of coconut flavour but I don’t notice it.

Regarding the previous comment re: cumin/dementia–turmeric is associated with immune system, inflammation, and memory as well–use a lot of it! Black cumin seed inhibits histamine release, so taking it during allergy season is a great idea.

Keep the recipes coming! I have yet to eat an Indian dish I didn’t like!

By: maya

maya — Thu, 10 Jun 2010 21:25:09 +0000

Very disappointed! I followed this recipe exact and it was incredibly bland and much too dry. I had to doctor it up in order for it to be palatable. Sorry, but this one as is – is a dud.

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…