Roasted aloo gobi salad (Phool kobi ne bateta nu salaad) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 74) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home-made yoghurt (Ghar nu dahi) for Greek yoghurt. The book's"Mint and yoghurt chutney" called for in this recipe can be made in advance.

  • clkandel on April 23, 2021

    Very tasty. Comes together very quickly. I served this with the cilantro chutney as a topping since I didn't have mint and it worked great.

  • e_ballad on November 23, 2019

    Very good salad, though there were some strange instructions in the recipe - mixing the oil, garlic & cumin, then coating the vegetables would be more logical than the stated method of scattering the crushed garlic & cumin over the veg, pouring over oil, & then mixing together. The mint & yoghurt chutney is a must to bring the dish together.

  • clcorbi on February 06, 2017

    I made a few changes to this salad--I chose to serve it cold rather than warm, and subbed raw arugula for wilted spinach. What I did was caramelize the onions for a long time with the chickpeas, roast the vegetables, and then allow both of those components to cool before mixing them together in a big bowl. Then I added in the yogurt chutney and peanuts and let it all mellow in the fridge for a bit before stirring in a ton of raw arugula. I did not serve this salad with papadums--we had it as an accompaniment to butter chicken and naan instead. This was not my favorite dish at dinner (how could it be when there was butter chicken at the table?), but I had some leftovers cold for lunch today with more arugula mixed in, and thoroughly enjoyed them. Since I am not a fan of cooked greens, this solution turned the salad into something I would really enjoy, and I would make it again like this. Do note that this recipe makes a TON of salad.

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