Love this recipe. I have made this several times. I too use coconut milk instead of yogurt.

I make this all the time. It's delicious. I double all spices, skip the peas and add chicken. I also throw in a diced onion. You don't need ghee. Ghee is clarified butter and has a munch longer shelf life than regular butter, which is why Indians use it. Any other fat works well here. So why not skip all that saturated fat and use a healthy vegetable oil. Sometimes I use soybean, olive or canola oil. Makes no difference.

After reading all the reviews, this is what I did - I used ghee, probably doubled all the spices - I did big heaping tsps and then tasted as it was cooking and added more along with garlic powder (fresh garlic would've been better, but I was lazy) - I did the water and a cup of coconut milk and also added a can of garbonzo beans and instead of peas I used chopped baby spinach. It's really good!! Spicy and comforting - way better than my generic curry powder.

AWESOME! after trying to fake basmati, peas & carrots curry (no sauce) to no avail & not liking pre-packaged fare much either, this is the 1st real curry i've cooked & it's DELICIOUS! it's a good "mild & basic" curry with a subtle heat aftertaste. i was hoping for more of a the coriander sweetness or cilantro "freshness" etc. i've tasted in restauraunts, but just like the 1st time i tasted indian food, this dish grew on me and is a total keeper! it's the curry equivilent of "comfort food". i made a "1/2 batch" & subbed olive oil for ghee as mentioned, added extra yoghurt for creaminess. 1 tsp of generic curry powder for "sweetness" & used 1 can of peas & it's juice and loved it so much i joined this site to give it five stars. a nice subtle recipe with all of it's flavors in harmony that doesn't bury the mild flavor of the peas. this curry will sit alongside other spicier (& expensive ingredient) curries when i find some other good looking recipes. it's a perfect starter curry for those afraid of spicy foods and curries can get HOT & but is actually SPICIER than the bland watered down stuff you get in oregon restaunts! if you hate bland foods, DON'T move to oregon! it's ironic that a state whose name is one letter shy of the name of a SPICE is home to kung po chicken that tastes like candy & indian foods that taste like veggie soup. MANY THANKS for awakening my tastebuds to something TASTY besides homemade hotwings & chilli.

This is quite good as is, but I make it healthier by using 2 T olive oil instead of the ghee, fat free yogurt, and serve over brown rice. A heart-healthy meal that my kids will eat.

I had higher expectations for this dish! It turned out to be very bland, even after doubling the seasonings. And it had a funky aftertaste, too! I don't think I'll try this one again, but it was worth a shot.

To really make this work, I suggest you change the milk/water to coconut milk (2 cans), double the spices and peas, and add an onion. But then it really is a nice dish!

This was soooo delicious! I grew up in SE Asia and this totally hit the spot for me. I doubled (or maybe even tripled) the spices, especially the spicy ones, and also added a can of chick peas because that's how I remember it as a kid. I also added minced garlic at the beginning. Even my all American burger-lovin' hubby gobbled this down and said I can make it again. I served it with homemade naan. Wonderful!

Great base curry, but it needs a bit of tweaking to make it perfect. Double all spices, add one chopped onion to saute pan, add one bunch chopped cilantro at the end, use either greek yogurt or coconut milk in place of regular yogurt, add a lot more peas (use petite ones for sweetest flavor), and most important: fry the cubed potatoes on high in a bit of oil BEFORE adding them to the pan (don't let them cook all the way through), and they will keep that crispy outside but creamy, flavorful inside.

Fantastic! It does help to add some garlic and onion and to use a bit less yogurt, though.