Reviewed: Nov. 11, 2009

This was a HUGE hit at my last dinner party. I would give this 5 stars except I changed the recipe a bit. I left out the last 5 ingredients and it turned out great. I just couldn't add ketchup and sour cream, and didn't need the milk, bouillon or ground almonds. As others suggested I also used light coconut milk, and cooked it much longer than indicated to get my potatoes to cook through. I used new potatoes, and needed to add about 15 minutes to the cook time. Squeeze some lime juice over just before serving. Yummy!

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Reviewer:

BREESERFL

Cooking Level: Expert

Home Town: Martinsburg, West Virginia, USA

Living In: Winter Park, Florida, USA

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Reviewed: Oct. 8, 2009

Made just as described. Really nice taste. It did take longer for my potatoes to get soft...but it was worth the wait. Thanks for sharing your recipe.

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Reviewer:

KSHERI

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Sep. 13, 2009

This was so yummy and easy! I don't really measure but did take proportions of spices into account (i.e., more garam masala than sugar and salt). Some specifics: I only used 1 bullion cube; used ~5 garlic cloves; only had 1/2 a tomato so added a can of diced. Mine had to simmer much longer before the potatoes and [soaked dry] chickpeas became tender. Wish I had had some fresh cilantro for garnish! Served with naan instead of rice.

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Reviewer:

EvoDeva

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Reviewed: Mar. 8, 2009

I thought this was pretty good if you really have a craving for Indian. I did cut some calories by using light coconut milk and light sour cream. Served with jasmine rice. It was pretty easy to prepare, although there were a lot of ingredients - I would recommend measuring and putting all the spices together before starting to cook the onions. Overall it was tasty, but I didn't find it exceptional.

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