Reviewed: Aug. 21, 2004

Very good recipe. But the potatoes need to cook longer. Add the peas when the potatoes are almost ready, or else they'll lose their flavor and become too soft. The comments on how to make the ginger paste were really helpful. Will do it again, thank you!

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Aug. 20, 2004

AWESOME! it tasted like a restaurant entree and really wasn't that hard! don't forget to stir a lot at the beginning, though. the recipe doesn't tell you to do that and i burnt a little of the bottom.

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MRSMOOKIE

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Reviewed: Aug. 18, 2004

Absolutely delicious, complex flavor - and filling, too!

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LUDGERANDKEVIN

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Reviewed: Aug. 9, 2004

This was quite simple and really good. It took awhile for the potatoes to get soft, but once they did, mmmmmmm. I added a lot of garam masala because I love it. We had it over brown rice. I will definitely make it again.

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LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Jul. 18, 2004

This is flavorful! It has a sweet taste. I used 1 8 oz can of tomato sauce, and added water. Also be sure to stir the potatoes while they're cooking; I burnt some at the bottom of the pot.

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ATZ

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Reviewed: May 27, 2004

This is a great dish; the recipe is easy to make and the ingredients are easy to obtain. I'd hate for someone not to try this recipe because they can't find "ginger garlic paste." It is really easy to make -- its just equal parts ginger and garlic. Peel, mince, and smash! Next time I make this I'm going to try adding some heat: cumin, tumeric, and some type of chillies.

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SHANETHESHANE

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Reviewed: May 19, 2004

I cut down the ingredients, but not the spices, since I was just making it for me and figured I could handle the spices...big mistake, there was WAY too much salt. I think it's got potential though, so I'll try it again.

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DAUBIN

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Reviewed: Apr. 18, 2004

delicious!

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RHOSSARAN

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Reviewed: Feb. 12, 2004

This dish is excellent. My only modifications were a doubling of the tomato puree (to make one cup) and adding more peas, b/c I love peas. I was happy with the spice combinations. Very tasty.

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 20, 2003

This was so good! I really loved it, and it's really cheap and easy to boot. I also used a large pot rather than a wok and used 12 tablespoon each of grated ginger and crushed garlic rather than the ginger garlic paste. If you don't have garam masala on hand, don't buy it from the spice department of your grocery store - it's far too expensive that way. Go to a grocery store with a good natural foods section and buy it in bulk. I bought more of it in bulk for $2.00 than you can get for $7.00 in the bottle.

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CLAMARAMA

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Reviewed: Sep. 25, 2003

Easy and tasty. A big hit with the gang at work.

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MADMARK

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Reviewed: Sep. 10, 2003

I gave this recipe 5 stars because it was easy to make, tasted great, and best of all, it was the first Indian dish I have ever prepared. I didn't have a wok but found that using a large, non-stick pot worked well. I substituted sesame oil for the vegetable oil but used the same quantity. I used one medium onion (diced), two seemed like an awful lot. I used a cup of tomatoe puree and, next time, I'd probably add a 1 1/2 or 2 cups of peas instead of just one. The garlic/ginger paste is a little hard to find so I substituted a finely minced concoction of a few small cloves of fresh garlic and an equal quantity of fresh ginger. The spice Garam masala is now available from the spice company McCormick and is sold at large supermarkets in my area (Giant Food in No. VA). The amount of paprika specified was to my liking (but I'm a paprika fan). Give this dish a try, you won't be disappointed!

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