Reviewed: Mar. 15, 2009

Like many of the other reviewers, I really enjoyed this recipe although I would have liked it to have been spicier. I even added more of the turmeric, cumin, plus some curry spice. Next time I make it I'll add MORE and maybe also use canned tomatoes to make a sauce. Yogurt is a very tasty garnish for this.

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gapch1026

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Reviewed: Mar. 4, 2009

Yum, I love this recipe. I wouldn't call it super-spicy, but it depends on your tolerance level. I added fresh ginger to the spices (a must!) and added fresh chopped cilantro at the end. The sweet tang of tomatoes combined with the spicy potatoes is awesome. I didn't have enough tomato so I added some peas, which worked well.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 28, 2009

This was an excellent side dish recipe. Served it with a fish dish and the mildness of the fish was set off nicely by the potato. One small point...I did use a 15oz can of diced tomatoes (with the juice) instead of the chopped fresh tomatoes. It was excellent and will go into my "side dish" rotation. Thank you!

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Marcie Killian

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

Fantastic recipe--only changes I make are 1) that I can't bear to dump that much oil in, so I use a little less b) I don't like spicy so I don't use the cayenne. Simple and scrumptious.

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alisa

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Reviewed: Jan. 7, 2009

I love this recipe. I made it for a co-worker who is from Pakistan and she said she couldn't believe how good it was. I do add about 1/4 C fresh cilantro leaves at the end of cooking. It gives it a wonderful taste. Thanks for the great recipe.

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CAHouston

Cooking Level: Expert

Home Town: Fairview, Texas, USA

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Reviewed: Jan. 1, 2009

This was just okay to me. I think it could be better by increasing (doubling?) the spices except the cayenne (unless you really like spicy). I love potatoes so this still was fine but not very flavorful. Had no trouble with the potatoes being undercooked at the end. Came out great.

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aniar

Cooking Level: Beginning

Home Town: Fairmont, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 29, 2008

I am always looking for vegetable recipies that aren't full of calories and what I liked best about this recipe is that it doesn't call for cheese or soup that would add a lot of calories--it's just vegetables. This is super easy to prepare and I think it would be fun to experiment with the seasonings. I didn't use as much oil as called for; just enough to saute the onions and I did add quite a bit more cumin. I thought it was very good. I served it with a chicken breast cooked on my indoor grill and a salad--low cal and yummy!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Dec. 23, 2008

This was an excellent recipe. I did add peas and carrots to up the nutritional content. To cut down on the amount of fat, I used a combo of olive oil and water so the potatoes wouldn't stick to the pan. Also, I used a spicy madras curry powder which can be overwhelming sometimes, so I offset this with the addition of some tomato sauce. Wonderful!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

This is very good, but it seems to be somewhat bland given the amount of spice that the recipe calls for. I have made it twice now and I tweaked the spicing a little to suit my own tastes adding a pinch of cinnamon and about 1/2 tsp. of curry powder along with tripling the cumin and tumeric. I don't know if the leftovers are good or not . . . I never have any!

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SFANNING

Cooking Level: Expert

Home Town: Salem, Oregon, USA

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Reviewed: Dec. 3, 2008

I loved it, although some people thought it was too spicy. That is something that can be adjusted though, so it is still a five star to me!

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KATIELADY

Cooking Level: Intermediate

Home Town: Rexburg, Idaho, USA

Living In: Saratoga Springs, Utah, USA

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Reviewed: Nov. 27, 2008

Made this according to direction except I did boil the potatoes in a little water. My husband was born and raised in East Asia, and we both loved it. Served with rice, quick Indian lentils, vegies and naan. Made a quick, filling meal.

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Rainy

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 12, 2008

This recipe is very good, but I had to make some enhancements (based on the reviews here). I doubled all the spices except the salt and cayenne. I also added an 1/8 tsp of ground coriander seed (which probably could be bumped up to 1/4 tsp). To add some variety, I also included cauliflower, peas and carrots. I loved this variation and got rave reviews from the hungry (and picky!) crowd. This has been saved to my recipe box and I wouldn't be surprised if I'm asked to make this a couple of times a month.

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thejill

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Reviewed: Nov. 8, 2008

I really liked this. To cut down on spicyness add a can of coconut milk.

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ajpense

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Reviewed: Nov. 6, 2008

The whole family loved it, even the little one. SPICY, but worth the exotic food experience. A good addition would be Naan and some Yogurt sauce.

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antigonesev

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Reviewed: Oct. 18, 2008

I liked it, my family did not.

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GREENJELLYBEAN28

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

Tasty, nice and different. Pairs well with "Tangy Indian Turkey" from 30 minute cookbook.

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Diana

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Lexington Park, Maryland, USA

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Reviewed: Sep. 15, 2008

This is a good recipe, but it there's something missing from authentic Indian food (the stuff in India, not Americanized). It was a little dry, even with all that oil. Cube the potatoes small and the same size so they cook in equal amount of time, definitely add more spices (too bland otherwise). I've made it twice and have made it once with fresh tomatoes per the recipe and once with a can of diced tomatoes with the juice to give it more sauce (per a reviewer's suggestion). It's pretty good both ways. This is a tasty recipe, even if it's not authentic. I'll make it in the future. Thanks for posting it!

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Erin

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Reviewed: Aug. 17, 2008

This was easy to make and absolutely delicious. Thanks for a great recipe!

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Messy Cook

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

A decent recipe; could use more spices. I made this in addition to 4 other Indian dishes from this site for a get together and this dish was the least well received. I covered the potatoes and they were cooked perfectly in less time than the recipe stated.

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Genevie

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Reviewed: Aug. 1, 2008

I've made this recipe twice now and I love it! I've used fresh and canned tomatoes but fresh was much better. I also added frozen peas and doubled the amount of cumin. Took me twice a long to cook even though I cut the potatoes small so I had to keep adding water, cover and cook on high heat for an extra 30 minutes. Tasted great and is now in the regular rotation. I might try to boil the potatoes first as someone suggested next time. Thanks so much for a great recipe!

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