I'm so happy I found this recipe, I've made it so many times! The spice level is perfect (1 tablespoon cayenne - yes!) as is everything else about the recipe. I wouldn't change it a bit. Everyone I've made it for, including myself, has a hard time eating aloo ghobi anywhere else because this version of it is so good. As a tip, I pick up these spices in bulk from my local middle eastern market, which saves on costs compared to buying from local grocery stores.
I love the flavor the dry sherry adds. I've made this several times, it's always a hit! I use veggie broth instead of beef, 8 oz baby bellas, 2 stalks leeks, quinoa pasta, and I add minced garlic (can't go wrong with garlic at my house). The soup is delicious - so light and fresh.
I'm sure this recipe is amazing as is, and I've made it several times, except with vegan ingredients. It changes the recipe quite a bit, but I'd still like to give it 5 stars because it's a simple recipe, it's easy to make vegan, and I think my version is probably just as much a comfort food as the original recipe. Instead of 1 cup of butter, I use 2-3 tablespoons of coconut oil. I use veggie broth instead of chicken, and 1 can of coconut milk instead of 2 cups heavy cream. I also like to add 1 tsp chili powder, and 2 tsp cayenne powder to balance the sweetness of the coconut.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.