Reviewed: Apr. 13, 2012

Loved this! I know it's supposed to be dry, but I'm just too lazy to stand there stirring so it doesn't burn, so I added water. I let it boil off, but it does come out more moist than otherwise. Also didn't have black mustard seeds so I threw in some kalonji and yellow mustard seeds instead . And yes, it needs salt!!!

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Reviewer:

david

Reviewed: Mar. 3, 2012

Really delicious! So much healthier than the cream-based Indian dishes. I didn't have black mustard seed and used double cumin seeds. Also, I substituted frozen peas for fresh...I just added them to the dish later. I will definitely make this again.

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Reviewer:

amyt14

Reviewed: Nov. 13, 2011

delicious!

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Reviewer:

N. Huffer

Cooking Level: Intermediate

Home Town: Hartford, South Dakota, USA

Living In: Alexandria, Virginia, USA

Reviewed: Oct. 25, 2011

Everyone enjoyed this. I didn't use potatoes or carrots but it was good with just cauliflower and peas. Not too hot but very flavoursome. Served it with rice and lentils. Great vegetarian dish.

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Reviewer:

ANDRONICKY

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Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Aug. 31, 2011

This was fabulous and a big hit with company! Can't wait to make it for a potluck but will definitely make this repeatedly.

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Reviewer:

Slurp

Reviewed: Feb. 28, 2011

Have never tried this before so I have nothing to compare it to. It was good, but felt it could have used some salt. Also, we didn't have black mustard seed. This might have made a difference. We'll try it again. Made it with the Biyrani rice which was outstanding.

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Reviewer:

jennifer

Reviewed: May 17, 2010

Very easy to make and versatile dish. I changed out cauliflower because i didn't have any with shiitake mushrooms (they were going to go bad!) and regular peas with snow peas. I ate it as a main dish and served as a side for family. Added plain yogurt and pita bread! MMM. Will definitely be making this again.

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Reviewer:

jayers6795

Cooking Level: Intermediate

Reviewed: Jan. 26, 2010

I thought this overall was very good but too dry. I didn't have the cumin whole seed nor the mustard seeds and I think that could have enhanced the flavor. This is worth making again ...I would just add some stock to moisten it.

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Reviewer:

cocojo

Cooking Level: Professional

Reviewed: Jan. 9, 2010

I loved this recipe, it was a big help since I recently went vegan. I take advantage of the roasted chilies for sale at road side stands in the fall and freeze them. This addition added a smokey flavor, awesome.

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Reviewer:

RONNDA

Reviewed: Sep. 27, 2009

My family and I loved this. I used dry ginger, broccoli instead of cauliflower (because I didn't have it) and used extra ground cumin since I didn't have cumin seeds either, and used canned chopped green chile peppers instead of fresh and it all turned out really well. I also sprinkled a little salt on it in the end. Will definitely make again but will try to stick closer to the original recipe next time and I'm sure it will be even better.

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