Does the world really need another aloo gobi recipe? Not really. Does it need one from a 40-something white man from the American South? Definitely not.

Why write this up then? Because I’ve just been completely disappointed by every recipe I’ve seen for this beautiful potato and cauliflower dish. For me Indian cuisine is all about flavor. So when most recipes are little more than lightly-spiced steamed cauliflower, I am motivated to take action.

Often, aloo gobi will be a bright yellow from turmeric. I omit the turmeric from the main dish. Instead I use spiced ghee, butter browed with…

Landon M.

Cook, Chemist, Engineer, Generalist

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