Reviewed: May 20, 2006

This has a great mellow flavor, I added some mustard seed and bay leaves (for personal taste), I really enjoyed it.

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Hera

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: May 17, 2006

FABULOUS! I added frozen peas to this, and cut down a bit of the pepper. it was great.

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Deedee

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: La Vergne, Tennessee, USA

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Reviewed: Jan. 2, 2006

This just did not taste Indian at all, was very bland, like potato stew with chilli. Definetely needs lots, lots more spices!

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NP

Cooking Level: Expert

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 25, 2005

Good and spicy. Next time I will add more tomatos and/or tomato juice. I wanted it to be more "saucy," since I served it over rice.

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BROTHERMEAT

Home Town: Concord, California, USA

Living In: Moraga, California, USA

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Reviewed: Dec. 21, 2005

This was good. I pre-cooked the potatoes a bit too much. The end result was a very tasty dish that was rather mushy. I also doubled the spices to ensure we got the full flavor. Delicious.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Dec. 14, 2005

Unbelievably good!

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laundrygal

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Reviewed: Dec. 6, 2005

As written, this recipe loses a star for lack of flavor, and a star for a way off cooking timing. I made it as stated, but then made the following changes: I added about a tbsp of cumin seed (the flavor is so much more intense than ground cumin), a shake of garlic powder, 4 more seeded and chopped tomatoes, and about 3/4 cup of spicy V8 veggie juice. Even though I diced my potatoes pretty small, they were nowhere near done after 20 mins. Even after 33mins, some were a little hard, but I had to serve them as my rice and cauliflower were done. Husband didn't care for them (but he isn't much of a 'tater fan) but I thought they were pretty good.

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 5, 2005

After reading the reviews, I added peas and increased the spices, even though I was only making two servings. Pretty good, but could probably benefit from the use of a wider variety of vegetables.

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meeatman

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Reviewed: Oct. 30, 2005

Delicious. Very simple dish. I served with rice for a filling main dish. I followed previous reviews and doubled the spice (but not the salt), if I had peas on hand I would have added them. I give it a five because I will definately make this again.

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AMARY53

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Reviewed: Sep. 7, 2005

Even my mother-in-law had to admit that it was great!

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Fou Fou

Cooking Level: Intermediate

Home Town: Tripoli, North, Lebanon

Living In: Milton, Ontario, Canada

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Reviewed: Aug. 29, 2005

Very flavorful and spicy. I like the other tripled the amount of spices and used canned tomatoes. I used stewed because that's all I had on hand but will try canned diced tomatoes and adding coriander seeds to it next time. I will definitely use this many times.

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vbaker

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Reviewed: Aug. 23, 2005

I love this recipe. I love indian food but was always intimidated because i'm not the best cook! This is simple and delicious. I cut up and boil the potatoes for 10-20 minutes before adding to the mix. other than that, follow to the letter and it comes out perfectly!

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L-jo

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Reviewed: Aug. 7, 2005

Although i liked the way it looked, I found this to be very bland even after doubling the spices, I guess i was expecting more of a kick. Very easy to make.

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JO

Cooking Level: Expert

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Reviewed: Jul. 14, 2005

We both enjoyed this - next time I will cut back on the tomatoes. In fact it would be great without them. I also parboiled my potatoes so I only had to cook them for 5 mins. max.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 8, 2005

Tasty and easy. I pre-boiled the potatoes (after cubing them) for ten minutes to soften them. I also only used a tablespoon of oil, making this a very healthy recipe. Finally, I used 50% more of the spices. This gave the recipe a great kick; I served it over a little bit of rice because the the rice was needed to slightly temper the spiciness of this dish. The fact that the end result was a little stewy also helped this serve-on-rice idea. By the way, the potatoes don't end up with a browned/fried flavor with this recipe. But the recipe is great!(Some reviewers said it was better made ahead of time and served as leftovers, the flavors coalescing overnight. I didn't experience this and it was great even initially, probably because I left it on the stove uncovered on low for an extra twenty minutes at the end because I was distracted entertaining my guests.)

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Apr. 13, 2005

I really like this recipe. I make it fairly regularly and my husband loves it. The trick is to cook it over medium heat so the potatoes and onions don't burn. You have to cut the potatoes into fairly small pieces so that they cook quickly and evenly. It's so important to saute them uncovered first and then when you cover them for the last ten minutes, that is when they really soften up and steam. Don't lift the lid! If you have your burner at the right temp, they won't burn and they will come out perfectly. Sometimes I add frozen peas during the last few minutes of cooking time and I always serve this with basmati rice. My only complaint is that it makes my house smell like curry the next day! Otherwise it is great!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2004

I did not like this at all. My husband didn’t like this either.

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MSPECANGIRL417

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Reviewed: Aug. 9, 2004

This was OK, but ended up cooking much longer than 20 minutes and adding some garlic powder. This just wasn't for us, but obviously many people liked this dish so if it sounds interesting to you, try it, as we all have such different taste.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 17, 2004

YUM

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POCHY183

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Reviewed: Jul. 17, 2004

I followed this recipe word for word, and it was delicious!!! I was expecting it to be spicier, but it wasn't at all, for my tastes, so I may even add more cayenne next time. I noticed someone suggested peas - I may try that next time.

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Aloo Phujia

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