Punjabi-style cauliflower and potatoes with ginger (Aloo gobi) from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe (page 56) by Madhur Jaffrey

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Notes about this recipe

  • anniecc on February 17, 2025

    This is delicious but not for the calorie conscious as the vegetables absorb quite a lot of oil in the initial frying stage. If I made it again I’d be tempted to par-boil and then roast them in the oven before the final step where they’re cooked with the spices.

  • Beckiemas on September 15, 2015

    This was a fantastic meal - lots of flavour. The frying did take a while, but it was worth it. I wouldn't skip frying the potatoes and cauliflower as it added a lot to the texture and picked up the flavours from the spices well. We ate it on rice (a mix of white and brown rice and quinoa).

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