Reviewed: Jun. 30, 2004

I have made this several times using slightly less cayenne, canned sliced potatoes, and canned tomatoes. I don't know if this is truly how it should look & taste - but I think it is tasty!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Jun. 20, 2004

Except for a bit of a problem with the potatoes cooking properly, I truly loved this dish. My roommate, who is leery of trying anything "new and different," had almost three helpings! I can't wait to try it again, pre-cooking the potatoes next time.

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PERIWINKLES

Cooking Level: Beginning

Home Town: Frostburg, Maryland, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 5, 2004

Very good. I thought it would be spicy but it turned out perfect. -Big Jesse

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BIG JESSE

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

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Reviewed: Apr. 5, 2004

Followup to original review: I redid this recipe using cauliflower to reduce carbs, and oh my gosh, it was so good. Seriously the best cauliflower I've ever had. That's probably an entirely different dish with a different name, but whatever it's called, it's the best way to cauliflower that I'm aware of. I thought this recipe was GREAT! I do agree, adding peas would look pretty and would make sense in this dish. I doubled the cumin in the recipe called for, and halved the cayenne. I cut the potatoes in 3/4 to 1.5 inch cubes and boiled for about 10 minutes before draining and adding to the fry pan. Worked out great. The turmeric gives this dish such a lovely color, much nicer to look at than your usual brown and white potato dish!!! Thank you, I'm really grateful for the recipe!

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AUNTWEBBIE

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Reviewed: Mar. 3, 2004

Added in some powdered cheese like the kind from the "mac n cheese" and it gave it a great flavor

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VOXMORGAN

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2004

Excellent! I used split yellow mung beans, which I find have less of a "dirt" taste to them than regular yellow split peas. It really allowed the flavor of the spices to shine through!

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Cressida

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Reviewed: Feb. 2, 2004

I've been making Aloo Phujhi for years and everyone loves it. I always add some cut up sweet peppers, carrots and little broccoli. It gives it nice color. That's how they serve it at my favorite Indian restaurant. My family likes spicy so I kick the spice up quite a bit. I made this once for a party and the owner of a Indian restaurant was there and asked who made it and complimented me on how good it was. This recipe is a keeper!

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DONNA1000

Cooking Level: Expert

Living In: Lockport, New York, USA

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Reviewed: Dec. 1, 2003

This is good and we will definitely make it again. The potatoes do need to be pre-cooked, and we will have to reduce the spices very slightly so that those with more sensitive taste-buds can also enjoy it! I would imagine using canned tomatoes and their juice will dilute the spices, but we prefer to use fresh tomatoes if possible.

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GRACE AND LENNIE

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Reviewed: Nov. 26, 2003

This was pretty good. The tomato adds a nice flavor. I also added peas and served over rice, like a curry. Easy and filling! I will probably make this again...

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2003

I thought it would've been helpful to know how high the heat should have been. I ended up cooking the potatoes for much longer than 10 minutes, but with the tomatoes, this gave it a "stewier" texture. Also added more spices (believe it or not it wasn't hot enough for us) and added a little plain yogurt for creaminess. It all worked out, because my wife thought it superb and was willing to eat the entire thing for dinner.

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B. Maitreya

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Reviewed: Oct. 7, 2003

My husband enjoyed this side dish, but the two times I made it, it was a little too spicy for my taste. may cut down a bit on the indredients.

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JACKIERP

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Reviewed: Oct. 4, 2003

This was a delicious dish. I think that you might be able to cut the oil a bit if you use canned tomatoes instead of fresh and cook the potatoes in some of the juice.

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RMAWHORTER

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Reviewed: Sep. 18, 2003

I tripled the amount of spice and added some green bell pepper. I used canned tomatoes instead of fresh and added some coriander seed and this recipe tasted almost exactly like the aloo subji that my mother inlaw makes. I found this recipe to be a very good base for an authentic Indian dish, it just needs a very changes for a more authentic Indian flavor.

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JULI_BEHL

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Reviewed: Aug. 14, 2003

I made the recipe and really liked it, although I didn't add the tomatos (don't like them), used onion powder, and used peper flakes instead of pepper called for. Family liked them as well. I boiled them first, before frying.

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JERI7

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Reviewed: Aug. 12, 2003

These potatoes were pretty good, but even though they had a nice spice they didn't have a whole lot of other flavor. However, I did eat them and enjoy them well enough and even my husband ate them and he claims to HATE Indian food. (I hid the recipe so he didn't see the word "Indian" in it. :)

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MELISSA_B

Cooking Level: Expert

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Reviewed: May 1, 2003

I have made this several times. I love it,but my family won't eat it. I did cut back a little on cayenne & cumin because I buy my spices from Penzeys Spices and they are fresher and stronger than regular supermarket spices. I have had this in an Indian restaurant and didn't like it. All of Christines recipes that I have tried have been very good.

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JOYY

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Reviewed: Apr. 27, 2003

Very good, but make sure you pre-cook the potatoes. You might also want to increase the spice.

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JEN

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Reviewed: Apr. 9, 2003

Didn't taste bad.... but don't know how this recipe earned such a great rating/review...

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GENJIRO

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Reviewed: Apr. 8, 2003

I thought it was great! My husband thought the potatoes were underdone. That probably would be remedied by pre-boiling the potatoes as others suggested. They were just fine for my tastes. I used canned tomatoes, which really worked well.

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JMLANGE

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Reviewed: Mar. 27, 2003

Excellent indian food, delicious, and spicy, the way i like it! I cooked the diced potatoes in the microwave while sauteing the onion, and added them cooked to the onions and spices, and they soaked up the spices perfectly. It saves time!

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KATICOOK

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