Cauliflower with potatoes (Phool gobi aur aloo ki bhaji) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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

Accompaniments: 'Royal' lamb or beef with a creamy almond sauce (Shahi korma); Tandoori-style chicken (Tandoori murghi)

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

  • deboChicago on September 04, 2019

    This is a wonderful recipe. Always comes out beautifully.

  • rionafaith on September 19, 2016

    p. 109 -- Very simple but tasty. I somehow couldn't find whole cumin seeds in my spice cabinet so I just used a bit more ground, about 1.5tsp total -- I think the texture of the whole seeds would be nice so I'll try to make as written next time. I also only used about 3Tbsp of vegetable oil rather than the 5 called for, and used half a red bird's eye chili instead of a green chili since I happened to have some in the fridge.

  • TrishaCP on October 19, 2015

    A great version of a classic dish. Served as a side to the Prawns in a Dark Sauce recipe, but would be great as a stand-alone dish too.

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