well, pretty good. i was a little bit skeptical about the powdered ginger (why use powder when you could use fresh?) but it gave it a nice bite.
of note:
1. instead of potatoes i used cauliflower because i think potato with rice is too much. i cut it into florettes and roasted it in the oven with some olive oil, s&p, then added it at the end
2. i double the spices, if i hadn't, i think it would have been pretty bland
3. on the first day it still tasted pretty tomato-soupey to my palate, this flavour was gone on the second day
4. i made sure to caramelize the onions, one of my indian cookbooks says that's usually what to do with indian cooking
5. instead of just cream i used some cream and some coconut milk
6. top with fresh cilantro and serve on basmati rice
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