I made this for dinner tonight, along with some Aloo Phujia, and really enjoyed this dish. Even my teenage nephew, who is a typical teenage picky eater, really liked this dish. I live in very rural Maine and the nearest Indian restaurant is 100 miles away, so I've taken to cooking Indian food at home. It was a bit too spicy for my sister and brother in law's tastes, so if you're looking for a mild dish, cut back on the chilli pepper( I use Nirav brand Reshampatti Chilli Powder. Like others I doctored it a bit using more yogurt and heavy cream which I pureed with almonds to make a thickener for the sauce rather than cornstarch. An Indian friend's mom told me that's how she thickens sauces, using almonds or cashews pureed in the blender with yogurt and heavy cream. I also added about 4 tablespoons of brown sugar to cut the acid of the tomato puree saves on the late night acid reflux. I'm betting the left overs will be even better as everything merges overnight. Thanks for a great recipe.
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I made this for dinner tonight, along with some Aloo Phujia, and really enjoyed this dish....