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Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger) Recipe

Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)

Recipe courtesy Promila Kapoor, Madhur Jaffrey's World Vegetarian, Clarkson Potter, 1999

Show: Sara's SecretsEpisode: Meatless Meals

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on February 14, 2011

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    It was good, but not fabulous. I, too, roasted the potatoes and cauliflower instead of frying. Not sure if that makes a difference. Used Olive Oil and Ghee as well. Also added a box of Turtle Island curry tempeh to get a little protein into our veggie diets. Have a feeling that this dish will taste better tomorrow.

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  • on December 25, 2010

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    This recipe is fantastic. I added lime juice at the end and enjoyed it with raita. I have become lazy to add specific spices so I used Ajika Gobi Aloo Spices. As my other posts will reveal I am in love with my discovery of Ajika Spices. It has truely made my international cooking, easy and tasty.

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  • on August 30, 2010

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    This recipe ROCKS! I opted to make it as low fat as possible so I boiled the potatoes and steamed the cauliflower. I then fried the spices in about 1 Tbsp olive oil and added the potatoes and cauliflower. Also did add more than the 3 Tbsp of water. Totally loved it and will make it again!

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  • on June 15, 2010

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    This was delicious and easy! I too dispensed with the frying procedure and roasted the potatoes at 400 for 10 minutes before adding the cauliflower to roast for an additional 20 minutes. I also added 1/3 cup of coconut milk in place of some of the water. The coconut milk added a wonderful creaminess that didn't over power. This dish is meant to be fairly dry. A definite keeper which is going into regular rotation.

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  • on November 11, 2009

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    This dish was delicious! Pair it with a daal, rice and some curry chicken and you're set for a full meal. And, it's gluten-free, which is key for people like me with a gluten intolerance!

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  • on September 22, 2008

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    My husband is an indian food lover and requested this when he found out I bought califlower from the grocery store. I skipped the frying and roasted the potatoes and califlower in the over at 400 for about 20 minutes. I agree to add some more water after you put them in the pan after adding the spices. My potatoes were a little underdone but the flavor was delicious!

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  • on January 11, 2008

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    An easy main dish that is full of flavor.

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  • on December 02, 2007

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    Very flavorful and delicious! Recommend using a little more water and letting cook covered for 5-10 longer at the end...it melds the ingredients together a little better. I'm also going to try this with boiling the potatoes instead of frying for a healthier option.

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  • on August 26, 2007

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    I would give this 6 stars if I could! It was so delicious and satisfying. Everyone I served it to loved it.

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  • on August 02, 2007

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    tried with cooked cauliflower instead of fresh, must be tons better with fresh!

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