Pretty good. Has a nice flavor. Note that this dish generates enough
sauce to cover the potatoes and peas, but not enough to mix the result in
with rice. It also took a lot of work to get the potatoes cooked
correctly (despite the other reviewers' advice). First, at the beginning
instead of cooking the potatoes covered for 15 minutes with the peas, I
cooked the potatoes covered for 15 minutes alone and added the peas and
cooked for five more minutes. Throughout the recipe I kept a little water
at the bottom of the pan to help steam the potatoes and prevent burning.
Yet, despite this, the potatoes were still undercooked at the end of the
recipe; I needed to cook, covered, an additional ten minutes to finish
them. But because of this, the peas ended up somewhat flat and
overcooked. Next time I'll either boil the potatoes for a little while
before starting, or cook the potatoes alone until they're basically done
and then add the peas and continue with the recipe. I used one
tablespoon of ground ginger and one tablespoon of garlic powder instead of
the ginger-garlic paste. I used two teaspoons of dried cilantro
flakes (instead of two tablespoons of chopped fresh); supposedly that's
the appropriate ratio.
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