The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 21, 2009
I wasn't able to get ghee, so I substituted olive oil, which may have affected the taste. I found it was spicy, but didn't have a lot of flavour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 17, 2009
I doubled the spices except for turmeric and cayenne as suggested by earlier reviews. The curry turned out delicious! It took about 20min for the potatoes to be fully cooked. I think next time I will add some grated onion and some minced garlic as others have suggested, although the curry was still great without those ingredients.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 17, 2009
This dish was okay, it had tons of seasoning but still came off as bland. This looked very similar to a favorite dish of mine except the dish I've had used tomatoes in the sauce. I added some diced tomatoes and garbanzo beans and it helped, but I think this dish still needs some tweaking.
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Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 11, 2009
I have made this countless times, and it's fantastic every time! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 30, 2009
Absolutely delicious and a very flexible recipe. I'm not a vegetarian so we had this as an accompanying vegetable dish to go with some fat homemade sausages. Really delicious. Empty plates all round.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 29, 2009
It is very delicious! My husband loves this dish now. I do not put in the peas (I'm not a pea fan) but I threw in some frozen spinach and it was just as delicious! I found it to me a little too mild, so I kicked up the spices by double and added a little fennel seed into the recipe. It turned out superb! We had this with basmati rice and garlic nan.
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Cooking Level: Intermediate

Home Town: Sharonville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 27, 2009
Good Curry flavor. I did double the spices as others recommended. We both enjoyed this recipe and will make it again! Im giving 5 stars for the base recipe as I know everyones tastes are different and me doubling up on the spices is my choice as I like things a bit spicy!
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Cooking Level: Expert

Home Town: Oceana, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 27, 2009
Very delicious, *mild* curry. Perfect base recipe - easy to spice it up a little or a lot. I do agree with previous reviewers that have found the sauce a little thin - next time I'll use less water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 15, 2009
Wow! This tasted just like the fare from an Indian Restaurant, with a few changes. I subbed black pepper for cayenne as it's all I had on hand, added the written amount of turmeric, but doubled all of the other spices and salt. I also added a grated onion and 2 cloves of garlic while the potatoes were cooking. The cooking times were spot-on, and this is best over basmati rice. Yum!
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 13, 2009
This was very tasty when hot. The leftovers made a great potato salad! The spiciness of this recipe is delicious!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 10, 2009
I think this is a good recipe with great potential but mine turned out a bit bland so I would make the following changes. I definitely recommend doubling the spices. I also used one 14oz can coconut milk instead of yogurt which I really liked, but next time will use half of the can instead of a whole one (i felt it kind of diluted the spices). I think everything is better with onion and garlic so I also sauteed 1/2 onion and 2 cloves minced garlic in the ghee, then continued with the recipe. I'll definitely try it again.
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Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 21, 2009
Excellent, did not have ghee so I used margarine.I know it would've been better w/ghee. I did not have cumin seeds so I just used powder. I did not have cayenne pepper so I just used chili powder. I needed to use up some milk so I used half 2% milk & half water. I only had vanilla yogurt on hand & it turned out wonderful. Instead of frozen peas I used frozen mixed vegetables & I increased the amount to 1 & 1/2 cups at least. I must not of cut my potatoes small enough though b/c I did have to cook them longer. I thought about adding more seasonings but there are different types of curry & decided to try this one just as it was. I would definatly make again, maybe next time w/more spices. Thank-you!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 13, 2009
I loved this, even though the consistency was a little thin, I will add less water next time. I used red potatoes because i think waxy potatoes hold up with rice (basmati) and starchy ones turn too mushy. I also added one clove of garlic, half an onion and a small zucchini. This was my first time making curry but I was impressed, it came out better than what I have had at restaurants.
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Cooking Level: Intermediate

Home Town: Keflavík, Suðurnes, Iceland

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 24, 2009
This was good and very easy to make. I doubled the spices and subbed coconut oil for ghee. I cooked it a bit differently: I covered the pan while sauteing the potatoes in the first step, then I used only a cup of water and covered the pan to simmer; they were ready in 20 min. I used a can of coconut milk instead of yogurt, and the consistency was just right. If I make this again, I'll add cauliflower.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 11, 2009
This is a wonderful mild curry! Very creamy and filling. Added some chicken when I put in the peas and it turned out great. Can't wait to make it again. Also, I didn't know how to make ghee, so I just used butter -- didn't have any adverse effects that I'm aware of.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 4, 2009
If you use fresh spices, this will be more than enough spicy! After reading the other reviews here's what I did: I used 3 instead of 6 potatoes, but still used the same amount of ghee and spices. I used just a little extra cayenne and so so so so flavorful and spicy it was!!!! I also used half of the yogurt called for and was not lacking for sauce and had not issue with overpowering yogurt flavor. Would have been great with naan if I had any, instead I made falafels, which I know is greek, but it was very tasty together. Will absolutely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 27, 2009
Pretty Good! kids were wining and moaning we don't like this we don't want you to make it.... blah blah blah! They loved it and all had seconds one of them even had thirds. I have three kids.
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Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 27, 2009
This was seriously good. I did as some other reviewers suggested, and added an onion & two minced cloves of garlic. I also substituted butter for the ghee, and used fresh cracked pepper instead of coriander. Oh, and I also doubled the spices- it was slightly too spicey for me, so next time I will try it with the spices as-is. The sauce was a little thinner than expected, but it still had great flavor, and thickened up the next day for leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 17, 2008
I used butter instead of ghee, and it was still good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 25, 2008
I doubled the spices in this recipe and, thanks to my favorite Indian restaurant, still thought it came out bland. If you are accustomed to rich flavors that you will get at the restaurant, then definitely triple or quadruple the amount of spices added in. Also, it tasted better the day after making it rather than the night of. I will be making it again just because it was simple, filling, and the idea is right, but my tastes require stronger spices.
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Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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