Aloo Gobi Recipe (Restaurant Style Curry)
Ask a Punjabi or North Indian about their most-loved vegetarian dish, and they will answer with an Aloo Gobi for sure. Yes, this dish is simple but a favorite with all us Indians, not just up north. A zesty, comforting side or main, this dish is made with fresh cauliflower (gobi) and tender potatoes (aloo). Here I have shared step-by-step instructions and pictures for a delicious, rich and creamy restaurant style Aloo Gobi recipe.
About Aloo Gobi Recipe
‘Aloo’ is the Hindi word for ‘potato’ and ‘gobi’ means ‘cauliflower.’ These basic vegetables are cooked with bold spices for a vegetarian, even vegan recipe that is wholesome and simple, yet exciting for the palate.
Thus, making Aloo Gobi a rustic, satisfying and tasty dish that can be enjoyed as either a side or main entree.
There are two popular preparation methods of making a hearty Aloo Gobi at my home. One is a curried version with many ingredients. Whereas other one is a simple dry variant with a handful of simple ingredients. Both are delicious, and wonderfully unique too.
The Aloo Gobi recipe that I share here is a restaurant style version that is wonderfully luscious, rich, creamy and is personally my favorite. It includes a delicious, vegetarian gravy or sauce made mostly with tomatoes, onions and cashews.
If the sauce of the restaurant style Aloo Gobi seems familiar, it’s likely because this recipe uses the same makhani gravy that is a main base of the Paneer Butter Masala or Paneer Makhani recipes too.
The only difference being there are onions in this Aloo Gobi Curry, and it is slightly more spiced than a traditional makhani gravy.
While I’ve included butter and cream to make the creamiest and most indulgent sauce in this Aloo Gobi Masala, feel free to skip these ingredients for a completely vegan version. The cashews and tomatoes are enough to create a wonderfully rich sauce.
Want more texture and protein in the Aloo Gobi Masala? You can also add paneer (Indian cottage cheese) or the vegan-friendly tofu towards the end of cooking the dish.
I recommend serving this creamy, saucy, curry style Aloo Gobi Masala with a side of steamed rice and flatbreads like roti, paratha or naan. Together, it makes for a comforting delicious meal that’s perfect to serve at nearly any gathering, large or small.
How to make Aloo Gobi
Preparation
1. First, soak 15 cashews in hot water for a total of 20 to 30 minutes. You can start this process just before you begin to make the rest of the recipe.
Next, rinse 1 medium cauliflower in fresh water for a couple of times. Chop the cauliflower into medium-sized florets.
Blanch fresh cauliflower florets in hot water. Using the microwave or stovetop, bring plenty of water and a generous pinch of salt to a full boil.
Add the florets to a heat-safe bowl, and cover with the boiling water. Soak for 15 to 20 minutes while you make the Aloo Gobi curry or sauce.
After 15 to 20 minutes of blanching, drain the water and optionally rinse the cauliflower florets. Keep aside.
Note: This blanching step is optional. Skip it, if you use homegrown cauliflower or if it does not have any insects or worms.
2. After cashews are soaked for full 20 to 30 minutes, drain the water. Add them to a spice grinder or blender and blend to a smooth, thick paste with 2 tablespoons water.
Sauté Aromatics
3. In large pan over medium heat, add 1 tablespoon butter (or ghee) plus 2 tablespoons of your preferred cooking oil.
Once hot, add the whole spices:
- 1 inch of cinnamon
- 1 bay leaf
- 2 to 3 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 single strand of mace
Fry the spices in the hot butter and oil for a few seconds or until they turn fragrant.
4. Add ½ cup chopped onions.
5. Stir and sauté the onions and spices. The onions should become golden. Stir the onions often, while sautéing, so that they cook evenly.
6. Add 1 to 1.25 teaspoons ginger-garlic paste and sauté for a few seconds or until no longer smelling raw. Lower the heat a bit, if needed, to keep the paste from burning.
Make Onion Tomato Masala
7. Now, add 2 large finely chopped tomatoes (2 to 2.5 cups finely chopped tomatoes).
The tomatoes can also be pureed and added for a smoother and finer consistency.
8. Stir well and sauté until the tomatoes soften and become pulpy. This takes about 5 to 7 minutes on low to medium heat.
9. Then, add the prepared cashew paste along with following spice powders:
- ½ teaspoon of Kashmiri red chili powder (or deghi mirch, or ¼ teaspoon of red chili powder or cayenne pepper or ½ teaspoon of paprika)
- ¼ teaspoon of turmeric powder
- 1 teaspoon of coriander powder
10. Stir and mix well to create a thick masala.
11. Keep sautéing and stirring regularly until the fat starts to separate from the masala.
This should take about 8 to 10 minutes after the cashew paste is added. The masala will also leave the sides of the pan, thicken and look glossy.
Make Aloo Gobi Masala
12. Rinse and add the blanched cauliflower florets and 2 medium peeled and chopped potatoes (2 to 2.5 cups diced potatoes).
13. Stir, and then add 1.5 to 2 cups water. Taste and season with salt, as needed.
For a thicker consistency, you can add less water. I get cauliflower which takes more time to cook.
So, I add about 2 cups water. If you have cauliflower that cooks faster, then add less water.
14. Reduce the heat to low and cover the pan with a lid. Simmer until the potatoes and cauliflower are both fork-tender.
Check and stir regularly, add a bit of water (up to 2 to 3 tablespoons or more, if the water dries) as needed.
15. The Aloo Gobi Masala should be creamy and thick by the time the cauliflower and potatoes are cooked.
Once they are done, add the following ingredients:
- ½ a teaspoon of crushed kasuri methi (dry fenugreek leaves)
- ¼ to ½ teaspoon of garam masala powder
- 2 tablespoons of heavy cream (for a non-vegan version) or 3 tablespoons of light cream or cooking cream (low fat cream)
Stir and simmer uncovered for less than a minute, and remove from the heat right away.
16. Serve Aloo Gobi with steamed basmati rice, cumin rice, saffron rice or your choice of roti, paratha or Naan.
You can opt to garnish with some coriander leaves or mint leaves while serving.
Leftovers keep well in a sealed container in the refrigerator for about 1 day.
Expert Tips
- Potatoes: Variety of potatoes can be used to make this classic dish like red skinned potatoes, baby potatoes, Russet potatoes and Yukon gold (yellow potatoes).
- Cauliflower: Choose fresh and tender cauliflower with no black spots. Since cauliflower can sometimes have worms or insects, it is best to blanch the chopped florets in hot boiling water for about 15 minutes, as shown in the step-by-step photos above.
- Tomatoes: Being an essential ingredient in the makhani sauce, ensure to use tomatoes that are ripe, red for a lightly tangy and sweet taste.
- Spicing: Adjust the spices to suit your taste buds. This recipe is not spicy, but if you prefer more heat, feel free to add extra green chilies or red chili powder.
- Cooking Time: To ensure even cooking, cut the potatoes and cauliflower into similar-sized pieces. The cooking time may vary depending on the type of potatoes and cauliflower you use.
- Choice of Fat: I usually prepare this Aloo Gobi recipe with either butter or oil, but you can also use ghee (clarified butter) for a richer flavor.
- Variations: To make the dish more wholesome, you can add vegetables like carrots, green peas, French beans, or sweet corn to the curry.
Step by Step Photo Guide Above
Aloo Gobi Recipe (Restaurant Style Curry)
Ingredients
For Cashew Paste
- 15 cashews – whole
- ½ cup hot water – for soaking cashews
- 2 tablespoons water – for blending cashews
Main Ingredients
- 2 tablespoons oil – any neutral oil
- 1 tablespoons Butter
- ½ cup onions – chopped
- 1 to 1.25 teaspoons Ginger Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves crushed in a mortar-pestle
- 2 to 2.5 cups tomatoes – finely chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Kashmiri Chilli Powder or deghi mirch or ¼ teaspoon red chili powder or cayenne or ½ teaspoon paprika
- 1 teaspoon Coriander Powder (ground coriander)
- 2.5 to 3 cups cauliflower florets – chopped
- 2 to 2.5 cups diced potatoes or 2 medium-sized potatoes
- 1.5 to 2 cups water or as needed
- salt according to taste
- ½ teaspoon dried fenugreek leaves (kasuri methi), crushed
- ¼ to ½ teaspoon Garam Masala or tandoori masala
- 2 tablespoons cream – whipping or heavy cream or 3 tablespoons light cream or cooking cream
Whole spices
- 1 inch cinnamon
- 1 tej patta (Indian bay leaf)
- 2 to 3 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 single thin strand of mace
Instructions
Preparation
- First soak the cashews in warm water for 30 minutes. Then drain the water and blend the cashews to a smooth paste with about 2 tablespoons of water in a small mixer-grinder or blender.
- Rinse and peel the potatoes and then dice them. Chop the onions and tomatoes finely.
- Rinse and chop the gobi/cauliflower into medium sized florets.
- Heat enough water with salt for the florets to be immersed in, on stove top or in the microwave. The water should boil.
- Once the water boils, turn off the heat.
- Add the rinsed florets and keep them immersed in the hot water for 15 to 20 mins. This is to to get rid of the insects or worms that might be in the cauliflower.
- Drain the water and rinse once again the cauliflower with fresh water.
- Note that the blanching of cauliflower is an optional step. Skip this step if you use a homegrown cauliflower or if the cauliflower does not have any insects or worms.
Make Onion Tomato Masala
- Heat the butter and oil in a pan and add all the whole spices listed above. Fry till the spices become fragrant.
- Next add the chopped onions and sauté until they become golden.
- Add the ginger-garlic paste. Stir and sauté till the raw aroma of the garlic-ginger disappears
- Add the finely chopped tomatoes and sauté till the tomatoes become soft and pulpy. This takes about 5 to 7 minutes on a low to medium heat.
- Add the prepared cashew paste and all the spice powders one by one – turmeric powder, red chilli powder and coriander powder.
- Stir and sauté until you see fat releasing from the sides of the masala paste.
- The masala paste will start getting together and you will clearly see the fat leaving the sides. This process takes about 8 to 10 minutes on a low to medium heat.
- Keep stirring often so that the masala does not stick to the pan.
Make Aloo Gobi
- Add the cauliflower and the potatoes. Mix well. Then pour water and season with salt as required.
- Do add water as needed. Where we live, I get cauliflower which takes more time to cook. Hence I add more water. If the cauliflower takes less time to cook, then add less water.
- Cover and cook the curry till the veggies are done but not mushy or falling apart. Stir for a few times when the veggies are simmering.
- If the gravy (sauce) thickens too much then just add a few tablespoons of water and simmer for a couple of minutes.
- Lastly add the garam masala powder, crushed dry fenugreek leaves (kasuri methi) and cream.
- Stir and simmer the curry for half a minute without the lid. You can garnish with chopped coriander leaves or mint leaves if you prefer.
- Serve the Aloo Gobi hot or warm dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with roti, naan or steamed basmati or cumin rice.
Video
Notes
- Cauliflower: Use fresh and tender cauliflower. Sometimes your cauliflower may have worms or insects. To get rid of these, blanch the chopped cauliflower in hot boiling water for 15 minutes as I have explained in the stepwise photos above.
- Potatoes: To make this dish, you can easily use red skinned potatoes, baby potatoes, russet potatoes and yukon gold (yellow potatoes).
- Tomatoes: For a slightly tangy and mildly sweet gravy, make sure to choose tomatoes that are fresh, ripe and red. Do not use tomatoes that are too sour.
- Spicing: Feel free to adjust the spices according to your preferences. This recipe is not spicy, so you can add some more green chillies or red chili powder for a spicy taste.
- Fat: Most often I make aloo gobi recipe in oil or butter, though you can opt to use ghee.
- Cooking Times: Try to cut the potatoes and cauliflower in the same size, so that they get cooked evenly. The cooking time will vary with the kind of potatoes and cauliflower you use.
- Consistency: Add less or more water to alter the consistency as you prefer.
- Variations: For a hearty meal, add veggies like carrots, green peas, french beans or sweet corn in the aloo gobi curry. You could also some paneer or extra-firm tofu.
Nutrition
Aloo Gobi recipe from the archives was first published on August 2009.
I echo the comments of others – I loved the dry version! So simple to make, but I don’t quite trust myself to have remembered it off by heart. Please could you send it to me – but please do consider too whether it’s worth a separate post all to itself … Many thanks, William
Thank you so much, William. I’m really happy to hear you enjoyed the dry version of Aloo Gobi. It’s such a simple and comforting dish. I’ll send you the recipe details soon. Appreciate your kind words.
I love all of your recipes but where has the recipe for dry aloo gobi gone. It was a family favourite. Please bring it back!
Thank you so much. I’m really happy to know the recipe was a family favorite. I decided to remove it, as having two versions made the post too long and possibly confusing for readers – too many steps can feel overwhelming.
If you’ve entered your correct email in the form and would like the dry version, please do confirm here — I’ll be happy to send it to you directly.
I would love the dry version as well!
Thank you. I will be sharing the dry version of aloo gobi to your email in a few days.
I follow the “Restaurant Style” instructions and it’s one of the best ways to enjoy cauliflower.
Thank you.
potatoes, cauliflower, curry – love it dassana ! your easy to follow directions are a blessing to us all who love indian food – its the best!!!
Thanks a lot.
Ooooh this one is so classic recipe. I can never survive without making aloo gobi. Tried both ways. Thank you!
Great and thanks for sharing.
The dry version of this recipe is the best one I’ve found so far to achieve the texture and taste I was looking for, and it’s so easy to make !
Thank you Karine.
Easy to follow directions. Thanks so much.
Tasty. Will make again.
Thank you.
Aloo Gobi is a FAVORITE of mine ! Thank you for the Recipe !!!
How can you make this with gobhi finished in brownish Colour as I see in many delhi resturants. Are the florets prefried?
yes they are fried and then added to the gravy. plus most restaurants use brown onion paste which gives a very nice taste to the aloo gobi. onions are browned first and then made into a paste.
Hi Dassana
I tried this aloo gobi twice….both times it turned out awesome…. I have tried many of your recipes…and they all were super tasty. Clear instructions and step-by-step photos are of real help…. Whenever I m in dilemma of what to cook for Tiffin …i always look out for recipes on your blog…thank you so much
Welcome Priti. Glad to know this. Thanks for sharing positive feedback on recipes.
Thank you!
I love this recipe and make it a few times a month.
One thing I have done is chopped the finished gobi aloo and then put it between two pieces of lightly buttered bread. I then put it in a sandwich maker to grill and seal the mixture in. I then serve the sandwiches with sweet chili sauce (Maggie) to dip it into. My family loves this for a delish portable lunch. 🙂
Welcome Regina. Its a good idea. Even I have also done this at times when i feel like having sandwich or there is left over aloo gobi.
Can we cook in pressure cooker??
Fazila, it will be tricky to make in a pressure cooker.
Love this recipe!! It’s now a favourite!! Turns out so good,every time!!
thanks shalini for your positive feedback
Beautiful alu gobhi recipe ! Luv it. However intead of blanching I micro the cauliflower for 6 minutes so it is half cooked . Saves time. Thanks.
thanks kalyani for the feedback on recipe as well as for sharing this tip.
I have tried many of your recepie..and it did all good for I am a true beginner. Please I request u to also give about the quantity of salt to be added ( for medium salt intakes )
thanks shruti. in some recipes i do give salt measurement. but in majority of the recipes i do not give as the taste for salt varies from person to person. e.g. same dish one person may find a bit salty and the other person will find perfect. i would give you a suggestion. when making any recipe for 3 to 4 servings, first add 1/4th teaspoon salt. mix very well and check the taste. then add more 1/3rd to 1/2 teaspoon salt. generally for a serving of 3 to 4, 1/2 to 2/3rd teaspoon salt is fine.
Hi, I am a big fan of yours. This feedback is not just for this particular recipe but for all those I have tried. You have made my life so good by these simple and yummiest recipes. Thank you so much for all these recipes.
Also, I read that you don’t make soya chunks….. But please do your magic and post some recipes for the same.
thanks a lot sarabjeet for this lovely comment. i do not include soy chunks as i had read one article on the manufacturing process of soy chunks in india. its highly processed and the goodness of soy beans gets lost due to the over processing. thus i don’t cook soy chunks or granules. but i do cook soy beans sabzi and curry, just like we make rajma or rongi masala.
Surely, you meant to cauliflower should be blanched for only 15 to 20 seconds (not minutes), correct?
here we get cauliflower, which takes a lot of time to cook. so i did meant blanching for 15 to 20 minutes. i will update in the post that the cauliflower can be blanched for a few minutes too.
Hi
i have tried some of ur recipes, all are Awsome, i am not able to comment on matter paneer recipe box for comments so am writing here,
Mattar paneer was toòooo guuuud nd as usual lunch box came back EMPTY,
many thanx for making our life easy by giving such recipes which help us to add variety to our daily cooking,
Keep uo d gud work,
One suggestion – any new recipe posted by u should be easily seen on d front page of ur blog for ppl like me,
thanks, God bless .
thanks a lot jaya for this feedback. i will check the issue with comment section on matar paneer post. all the new recipes are posted on the front page. thats how the website is designed. all the latest recipes are on the home page. let me know if you see old posts or recipes.
Simple recipe. new lunch box favorite 🙂
Thanks!
thank you greeshma 🙂
I have just discovered your wonderful cooking site, and want to thank you for the wealth of recipes, the clear instructions and esp, that you have included step-by-step photos. That is so confidence inspiring! My first recipe to try will be this aloo gobi, I order the dish whenever we visit an Indian restaurant..
I wonder if you would consider linking your recipes to Pinterest?
thankyou so much dolores for your kind and encouraging words 🙂 surely try and let us know how the aloo gobi was? we are working on our blog will place the pinterest soon on our pictures thanks.
Thank u for this simple and tasty recipe.
welcome santosh.
Wow thats nice I am pakistani but i live indian dishes so you did great job
Yasir
Saudi arabia
thankyou yasir 🙂
Thanks you for this Simple and Delicious recipe
welcome sumit 🙂
amazing great job the end product looks beautiful and yummy!! I like this recipe its easy and simple and all these ingredients are easily at hand! thank the lord for your website…i would be a complete mess without it lol…5/5 stars!! =)
thankyou hema for tthe five star rating 🙂 and glad to know you liked the aloo gobi recipe 🙂
Amazing to see Kashish’s comments. I have a daughter named Kashish too. The reason it’s amazing is that my wife has gone to India for a couple of weeks and I have been trying my best to take care of stuff, you know!
I tried your recipe for Aloo-Gobi, except that I added Jeera w/ Oil, and did not add ‘Garam Masala’, because I could not find it 🙂
The end-product was amazing and it was so simple. Thanks and now I am looking forward to trying out some of your other recipes when my wife gets back home. I realize how hard it is for someone to do this on a daily basis.
welcome deepak. thanks for sharing your positive feedback.
Hi Daasna,
All your receipes are just too good. I miss my mummy a lot after making all the dishes. Surf almost all receipes on the Internet but always end up trying with your instructions only.
Thanks for being a great support.
Keep up the good work.
welcome kashish. thanks for sharing positive feedback.
Thank you for your great recipe. I tried it yesterday and my wife loves Aloo Gobi, it came
out wonderful. now I am preparing to learn Paneer Tikka this weekend and will follow your
advise.
welcome bhikkhu. glad to know this. thanks for sharing your positive feedback.
Hi Dassana,
thank you for a great dry aloo gobi recipe. Delicious! Just tried it. I have also had instances of the cauliflower not cooking at the same rate as potatoes and then -tempted to speed up the process- adding a little bit of water to find that the whole thing turns into a mushy mess…
I got around that recently by sauteeing the potatoes until they are nice and golden, putting them aside on a plate; cooking the gobi separately till it is nice and not too soft and then combining the two. Might not be the traditional way but it is foolproof! Hope this tip helps everybody 🙂
thanks maria for the feedback. the tip you have shared is such a good one. agree its much better if the cauliflower refuses to cook. the tip will surely help the other readers as well.
Simple dumb question. Do you need to boil the aloo and gobi before cooking?
no need.
Hi Dasanna,
This recipe looks really mouth watering. I have tried making Gobhi a couple of times. But every time it takes a long time to cook. To ensure that they are cooked properly i have even boiled them in hot water with some salt. However, the amount of time taken to cook continues to remain the same. Is it because of the quality of the vegetable or some other reason?
it is due to the quality of the vegetables. i have had once an experience with gobi like this. the gobi refused to cook even after steaming and sauting for a lot of time. the potatoes were cooked and became so soft and mashable and the gobi was just not cooking. finally in desperation i added water and steamed the gobi and we had a mushy aloo gobi.
Wonderful, less masalas recipe, simple flavors. I would add jeera to the oil though.
thanks jyoti
Dassana, I’ve been following your recipes for quite a while already, but this is the first time I’m commenting. First of all I’d like to thank you for your amazing website and your recipes.
I like this simple version of aloo gobi, but the absence of sauce and the long sauteeing make the potatoes prone to sticking to the pan. If I’d use a non-stick pan this would not be an issue, but I don’t want to use such a pan because they seem to lack durability. You mention “a kadai or thick bottomed pan” in this recipe, so I bought a thick-bottomed enameled Dutch oven. I’ve found that even with a adequate layer of oil, onions quickly tend to stick to the bottom of the pan, as do potatoes. It gets worse as more oil is absorbed by the onions and other ingredients. So an enameled pan seems wholly unsuitable to cook a dish like this.
So my question is, what kind of cookware do you use? Non-stick, steel or cast iron perhaps? And what kind of cookware would you recommend for this recipe in specific? I, and probably other readers as well, would appreciate it if you could give some advice on cookware and kitchen equipment in general in some sort of FAQ page.
thanks alexander. simple recipes liked these which do not have any sauce, are best made in a kadai or wok. i use the iron kadai which i have. even a good sturdy steel kadai makes the job easier. dutch oven is best used for making gravies or sauce based dishes or a biryani or pilaf. when i make this dish, after all the sauteing is done, i cover the kadai and cook. so the steam helps in cooking. a sprinkling of water also helps at times. a kadai or a shallow frying pan does not have much depth as compared to a dutch oven. the there should not be too much of space between the lid and the food. a smaller space helps the steam to condense and cook the veggies quickly. you can use a frying pan too. just cover the veggies tightly with a lid.
btw i haven’t used onions in this recipe. but as you mentioned, the onions do absorb a lot of oil if using such pans. i suggest you to go for a very good iron kadai or a sturdy steel kadai. the kadai should be heavy. if its light, then the food gets stuck. you don’t need to season them if you use them often. they are also good for making halwa or puddings like carrot halwa or semolina halwa and even for deep frying like pooris or samosas. you can make any dry veggie dish in the kadai. there are different sizes available. best is to buy yourself rather than buying online. non stick is also good. but not everybody uses non stick.
i will be considering your suggestion. i have got a few more suggestions from readers and will try to add them in the blog.
Thank you so much for your detailed answer Dassana! I’ll go shopping for a good pan.
welcome alexander
Excellent recipe. Suggest write tips on how to cut and clean Gobi since it sometimes has worms in it which have to be carefully seen and washed away.
usually i add these things, but have not done in this post. thanks for the suggestion.
Wat is sabzi?
sabzi is hindi word for vegetable dish.
Planning to try soon
no body at home simply i thought of doing dinner at home itself
for my bro ,dad and my baby khushi …i felt so
easy to do it …..thanks….
welcome 🙂
This is how i always wanted my aloo gobhi to be, but could never get it, till i tried your recipe. What can i say, you are my new favorite person. Thanks for posting this.
thanks a lot, neha.
Hi, Thanks for this recipe. I have been a vegetarian all my life and I simply love Aloo Gobi(I love aloos and my mum gobis!). I am definitely going to try this tonite… I will certainly update you on the results… Hopefully it turns out well. Well, gotta go out and get my hands on some good gobi! Do continue to give us lots of no-onion, no-garlic recipes. Thank you again.
thanks ambeca. this recipe is a bit tricky. so if the gobi does not cook, then just add some water and cover the pan. the gobi will cook faster. also use a heavy based pan or kadai so that the veggies don’t stick at the bottom.
I tried making the sabzi this way but it got all mashed up with the aloo. The pieces started breaking. What am I doing wrong?
i think the cauliflower must have got overcooked. once the cauliflower and potatoes are cooked… thats it, switch off the fire… if you cook more than the cauliflower will get mushy. it also depends on the quality of veggies. i have had made aloo gobi with cauliflower which took ages to cook.
another way to cook the aloo gobi is too not to cover the kadai or pan at all. in this case you have to stir the sabzi for some times so that they do not stick to the bottom of the pan. this method takes a longer time than the one in the above recipe.
Too verbose. Simple and great recipe, you should try to write simple and short as well. Too many words.
dear sheela…. this is my way…. can’t help it…
Simple and excellent recipe. Loved it and cannot wait to try it. Thanks again for sharing this great recipe.
thanks katie.
Picture itself tempted me to try this recipe… thanks a lot for the wonderful recipe.
Wow !
I have never seen a more beautiful looking Aloo Gobi – the colors are captivating. Very Inviting.
I don’t know whether to admire the camera or the camera Person but the dish is certainly worth admiring and worth trying.Thank you and your mother in law
-Jagan
Long Long back in human history it was said
” The way to a Man’s Heart is through his Stomach ”
Seduction of Man through food is an age old practice.
I was only elaborating that point a bit.
Sorry you found parts of my remarks dis tasteful.
Your editing was crisp.
You should be made a Film Censor board member.
-jagan
i deleted part of your comment, because it would have been offensive to many readers from india.
while maintaining a website i have to consider many factors. i am glad you have understood my position.
Yummy! I am loving it!
wow real good i prepared it just today
hey thats so mouth watering…gobhi was that vegetable which was out of my list….but now will surely try it…thank u
fantastic…nd simple…….m gng to try it soon
This is the first time I am cooking Aloo gobi and I found your recipe closest to how my mom, my grandma and my sisters made when I was growing up. Thanks for keeping it simple to cook and not add unwanted ingredients.
What a refreshingly simple twist on a classic. I always mush up my gobi too much, but will try with more patience the next time 🙂
i used to mush up this recipe very much in the beginning and would never get it right. I did not have the patience to cook it then and it does require a slow process of cooking.
I have just found your blog through tastespotting and it’s great!! I am adding you to my blogroll 🙂
We love aloo gobi – thank you for sharing this recipe!