7 Reviews of Kevin's Aloo Gobi

From: eatrealfood

On Jun 6, 2005

another good variation of aloo gobi - very similar to how i make mine. i am sure this will be very friendly to a palate that is not accustomed to spicy or pungent food. in my case 1-2 chilies would have been rather bland, so i used 1/2tsp each of ground chili and garam masala - this has the advantage of also giving the dish a good vibrant color. i used half the amount of oil and more than double the amount of water. we enjoyed this with roti.

From: Roosie

On Dec 10, 2004

Very good basic aloo gobi recipe. I liked the addition of ginger a lot. I like that the cauliflower is steamed in the pan- it makes it easier to get it cooked just-right. I used a little Zhoug (#57689) instead of the chilies. I used black mustard seeds, also, since that is what I usually see in Indian food. I used 1 large russet potato, 1 medium head cauliflower and 1/2 large onion, and kept all the other measures the same. I ended up adding a bit more turmeric because I love the stuff. I steamed the potato until just undercooked, then added it into the wok when the cauliflower was almost completely done. Turned out very well. Thanks, Kevin!

From: Chef #492414

On May 14, 2007

I'm a longtime fan and a relatively novice cook of Indian food; this recipe, as written, came out pretty boring and dry. Everything good is there, I just had the impression that all of the spice proportions needed to be at the very least doubled and the amount of water was closer to 3/4 a cup to avoid getting a rather bland, dry dish.

From: JustJanS

On May 15, 2002

This is similar to a dish that I posted, but since I can't review my own recipe, thought we would try Kevin's. This recipe has more spices, and we loved the addition of ginger, so I guess we are converted! Thanks Kevin.

From: Chef Kate

On Dec 13, 2005

I'll join the chorus--this is delicious and SO aromatic--it's almost worth it just for the wonderful smells that fill the house while it is cooking.

From: wok on

On May 9, 2007

It is delicious. I agree that you can cut way down on oil and add more water as needed. Delicious flavor.

From: Charishma Ramchandani

On Mar 24, 2002

We've been having this for YEARS and love it.