Alicia's Aloo Gobi Recipe
Here's a variation of Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. This recipe calls for coconut milk, tomatoes and chickpeas for a savory main dish in a spicy sauce. Serve with basmati rice or, better, with breads such as roti, naan, or pita.
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Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.
When I was reading the recipe, I said to myself; "A TBSP of salt? Really?" But yes, a TBSP of salt. Really. It's all that salt that really opens up your taste buds and then ALL that cayenne makes you want to cry from the fire-hot sensation coated across your tongue. To be clear, I didn't mind this dish, but I agree that there is something not quite right about the spices. The salt should be cut at least half and that a TBSP of cayenne is waaay too much. Honestly, I'd probably only add a TSP since all you can taste is heat past the first bite. Garam Masala is pretty much just an exact repeat of the spices that are already in this dish, but it also has some clove and nutmeg. I didn't mind it, but it's not a necessity for this dish. UPDATE: Okay... I was totally dreading the leftovers, but I enjoyed this WAY more after it had been sitting in the fridge for a couple of days. The flavours worked a lot better, but it was still too salty and too hot. I decided to try this dish again. Given how saucy the dish is, it
I've tried all different Aloo Gobi recipes off of the internet, this one's my favorite. I didn't have cumin seeds so I just used ground cumin. Used only 1T of garam masala. Threw in the spices after I sauted the garlic for a minute to toast the spices. I used sweet potatoes, cut into small cubes to speed up cooking time. I cooked those first for about 30 min. before I threw in the cauliflower. I didn't have a whole head of cauliflower so I supplemented with broccoli. I am an Indian food lover, and this recipe is a keeper.
Hailing from an Indian family, we grew up eating the more traditional (dry) version of this sabji (in Gujarati, it's called bataaka-phulaaver nu shaak). I was hesitant to depart from tradition but, the end product, with the coconut milk (we used light!) and tomato sauce was delicious! Once you've added the cauliflower/potatoes/chickpeas, don't worry if it seems like there isn't enough liquid for everything to cook--it WILL cook and the liquids will sufficiently cook/absorb all the raw veggies. I'll definitely make this again!
This is a good curry dish. I have always liked coconut-based curries, and this is a good way to get more veggies into my meals. Not the all time best curry, but tasty and healthy.