This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
If there was a better rating than five stars I would certainly give it to this recipe. It was a total hit here and my mom told me that it was the best thing I'd ever cooked, & she wants me to make it often now. The only changes I made: I added an extra tablespoon of ground cashews, and also I added the curry at the beginning and cooked it with the onion to bring out more of the spicy taste (I was told this is how traditional Indian cooking is done). All in all this was a simply delicious meal and it tasted exactly like something I would expect to find in an Indian restaurant. The ingredients are simple yet the taste is extremely flavorful and just a tad sweet. The only negative thing I have to say is, the ten minutes the recipe gives you to cook the potatoes is simply ridiculous. I had to leave them for about half-an-hour and even then they were very firm (but not raw). Also, make sure you stir a lot because the stuff tends to stick a little to the bottom at first. Next time (I'm going to make this often!), I'll cook the potatoes a little before-hand, and I'll also add cauliflower.
Read MoreGood starting point. Like many others found it needed more seasoning. I added about 4 cardamon pods, 1 tsp cumin, upped the curry to 2tbs instead of the 1.5tbs, and added a few sprinkles of cinammon. Also, doubled the garlic amount. Didn't use the bell peppers, instead used cauliflower and added fish. So yummy but even better next day. Seriously as good as restaraunt if not better....
Read More If there was a better rating than five stars I would certainly give it to this recipe. It was a total hit here and my mom told me that it was the best thing I'd ever cooked, & she wants me to make it often now. The only changes I made: I added an extra tablespoon of ground cashews, and also I added the curry at the beginning and cooked it with the onion to bring out more of the spicy taste (I was told this is how traditional Indian cooking is done). All in all this was a simply delicious meal and it tasted exactly like something I would expect to find in an Indian restaurant. The ingredients are simple yet the taste is extremely flavorful and just a tad sweet. The only negative thing I have to say is, the ten minutes the recipe gives you to cook the potatoes is simply ridiculous. I had to leave them for about half-an-hour and even then they were very firm (but not raw). Also, make sure you stir a lot because the stuff tends to stick a little to the bottom at first. Next time (I'm going to make this often!), I'll cook the potatoes a little before-hand, and I'll also add cauliflower.
Delicious. Korma usually doesn't have cream or tomato sauce in it. Try coconut milk instead. Better if you use garam masala, turmeric and cardamon instead of prepared curry powder. This is good for those who eat chicken. Just add some cooked cubes of it to the recipe. Use yukon gold potatoes cut in a dice, and they will get done in the alloted time. A great meal for families or for guests.
I made this for dinner the other night for my husband and I, and it really was amazing. We couldn't stop raving about it, and the whole time it was cooking I kept hearing my husband say, "Man, that smells good!" Very easy to make and delicious. I used 1 15-oz can coconut milk (still kept the tomato sauce) instead of the heavy cream as many reviewers suggested. I also added about 1 1/2 cups cauliflower florets and that was a really nice addition. And instead of just curry powder I used 3 1/2 tsp curry powder, 2 1/2 tsp ground cumin, 1 1/4 tsp turmeric, 3/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1/8 tsp ground nutmeg, and a dash of ground cloves. SO much better and more authentic than curry powder. The only problem I had with this recipe was that the potatoes took much longer than written to cook and become tender. I used Yukon Gold potatoes, which was recommended by one user, but that didn't seem to make a difference. Finally I decided to add the coconut milk earlier than written to see if more liquid would help the potatoes cook faster, and that is definitely what did it. Once I added that, the potatoes cooked up in no time and I was able to add the rest of the ingredients and finish the recipe. Served with rice and naan. We will DEFINITELY be making this again and again, as we really like to eat vegetarian at least once or twice a week and are always looking for new recipes to add to our collection. Thank you for a great recipe!
Delicious! I made this twice, and prefer to omit the tomato sauce and put in some yogurt instead. Tastes more like from the restaurant that way. I also play with the spices, adding a bit of cinnamon, turmeric, garam masala, and cardamom.
A great korma. Just as good as our favorite Indian restaurant makes, and not as heavy. I used only 1 large potatoe, and a whole can of light coconut milk rather than cream and tomato sauce. I also used a little less curry and added a teaspoon of garam masala. YumYum.
Good starting point. Like many others found it needed more seasoning. I added about 4 cardamon pods, 1 tsp cumin, upped the curry to 2tbs instead of the 1.5tbs, and added a few sprinkles of cinammon. Also, doubled the garlic amount. Didn't use the bell peppers, instead used cauliflower and added fish. So yummy but even better next day. Seriously as good as restaraunt if not better....
Excellent recipe! My husband and 22 month old loved it! I made a few modifications as well: coconut milk insead of cream and a few extras like spinach and garbanzo beans and it was a definite hit! Can't wait to try the left-overs....
I've mad ethis many times. Try adding a little coconut milk it balances the spice a bit. Also DON'T use sweet potatoes, the consistency didn't work well nor the flavor. I like to add turmeric as well to give it a little more oomph. Definitely a keeper!
This was very good once I upped the amount of curry and added garam marsala and fresh ground pepper. At the end, I still felt like it was missing something, so I added a pinch of brown sugar and it was just the right touch to compliment the curry flavor! Will definitely make again.
This dish is absolutely delicious and satisfying! The recipe turned out wonderfully. I followed it pretty exactly, only, because I wanted something without dairy in it, I used coconut milk instead of the heavy cream, I used finely chopped almonds instead of cashews, and I used 1 less potato than called for, as the potato I had was pretty sizeable. I think adding another potato would have been way too much! Otherwise, a superb entree that tastes heavenly and exotic next to jasmine rice. Yum yum! If you try this with the heavy cream and like it, I suggest making it again sometime with the coconut milk. The flavor is distinct and rich.
Yum! I confess I read many of the reviews and altered the recipe some, but I stuck as close to it as I could. First, I doubled the recipe, except I kept the potatoes at 2, and added a medium-sized head of cauliflower (cut into bite-size pieces). My other changes: I cut the onions in half and thinly sliced each, then sauteed them in about 2 tbsp. olive oil for 40 minutes — to the point of caramelizing (I wanted the sweetness). Taking a cue from another reviewer (who recommended canned potatoes), I peeled the 2 potatoes and 8 carrots and cut them into bite-sized pieces, then steamed them until they were nearly done. Instead of the tomato sauce, I used 2 cans of no-sodium diced tomatoes (juice removed). I didn't have a jalapeno pepper, so I used cayenne pepper (worked just fine). I used a little over 4 tbsp. curry powder, plus 1 tsp. garam masala, 1 tbsp. tumeric, and 1 tsp. powdered cardamom. I also added cilantro while it was cooking rather than as a garnish. I also used 2 cans of light coconut milk plus 1 c. water. Other than sauteeing the onions and steaming the potatoes and carrots, I didn't pay much attention to the order I followed in adding ingredients... I more or less tossed it all together and then let it simmer for 45 minutes or so. I served it with brown rice, but I'd have preferred brown basmati rice... I'll save that for next time. Thanks for posting!
This was delicious! I used a 15 ounce can of tomato sauce instead of a 4 ounce can. I put in a whole can of coconut milk instead of heavy cream. I didn't put in any potatoes, instead I added some cubed tofu. I also didn't add the jalapeno. This was such a flavorful Indian dish that tasted pretty close to a really good Indian resturaunt. I served it with basmati rice and homemade naan. Putting in cashews was such a nice touch. Thanks for the great recipe!!!
Yakuta, you are phenomenal! I loved this recipe! We followed it with one substitution (diluted tomato paste in place of the tomato sauce) and it was delicious! I highly recommend this recipe, no alterations. We served it over "Indian-Style Rice with Cashews, Raisins and Turmeric" with Naan and "Mango Lassi II." Delicious!
really, extremely delicious. easy to prepare. it took a little longer than expected (because maybe i used the wrong potatoes, and those took a while getting tender) and i didn't add any extra salt. really made the curry powder (home-made) come alive.
Well I'm brown so my expectations may not have been realistic for this recipe. I made it as originally written with some spice modifications the first time and the favors were pretty bland for what I'd expect from a korma. Still the base recipe is a GREAT starting point if one adds liquid with the starch so the potatoes cook properly. The second time I more than doubled the spices (cumin, garam masala, turmeric powders), bay leaf, small cinnamon sticks, garlic, ginger and sautéed all to release flavor as first step even before the onions - I remember my grandma cooking this way. Skipped dairy and used tomatoes to create the curry - I guess this is North Indian flavoring. I referenced the chicken korma recipes for inspiration too. And then at the end I heated the cardamom pods in a dry sauce pan to release the flavor and added five or six pods to the korma. Next time ill try with fish when I having an "animal protein day", which I do once a week. Pretty much any hearty veggie can be added to this recipe for a yummy dish. Thanks!
I am Bangladeshi and I cook mostly curries. To cut down on cooking time you can do the following:-use frozen vegetables, -microwave boil fresh vegetables while cooking the onions cook, -use canned vegetables(especially potatoes)
Still not totally the same as our local Indian buffet, but certainly tasty. Maybe the type of curry powder makes a difference? I made a dairy free version by using coconut milk instead of the cream. Had to add liquid to get the potatoes cooked, and it took a lot longer than the recipe said (then again, more time for spices to mingle). Might try this again with different curry.
This was great! I had planned on using coconut milk instead of cream but had none in the cupboard at the crucial moment, so added some yoghurt & milk in desperation & it was still tasty. I added some garam masala, which is a must & a little turmeric & cardamon. My potatoes took a lot longer to cook through than stated.
Mmm I liked this!! My Indian friends' mothers all mix curry in earlier in their recipes, so I added it with the onion to the skillet. I also replaced the heavy cream with coconut milk. Everyone enjoyed- thanks!! :)
Steamed the carrots and potatoes beforehand. Used 8 oz can tomato sauce. Subbed coconut milk for heavy cream. So good! Will make again and again!
meatless meals are a tough sell in our house. but this got sighs of satisfaction all around. basic recipe is sound and it can be tweaked (spice level and additional ingredients) with no worries. plain yogurt instead of heavy cream was just the ticket and cauliflower added rounded out dish. will make this for next party or potluck.
Great recipe, added more spices (1tbsp garam masala, 2tsp cumin and extra curry powder for a double batch). Added a little water to help cook potatoes but it still took longer than the recipe called for.
Very good. I used 1/2 cup coconut milk and 1/2 cup plain Greek yogurt in place of the heavy cream.
I made this dish minus the cashews and jalapeno. According to Madhur Jaffrey (very renowned Indian chef) Jalapenos should never be used in Indian cooking so I used canned green chili's and it was delicious. I omitted the cashews as a personal preference.
LOVE this dish! you can make it less fat buy using coconut milk and make sure you dice the potatoes pretty small so they cook properly in the allotted time.
This was good. We used coconut milk instead of heavy cream. I thought it was better after we added some diced tomato. Thanks for the good base recipe!
Delicious! I too had problems with the potatoes getting done but maybe a smaller dice would have solved the problem. Will definitely make again and may cook my potatoes a few minutes in the microwave first before adding.
Just finished eating this and all I can say is WOW! Easy to make and forgiving of a couple missing ingredients (jalapeño & cashews). I could eat this once a week. The spices are perfect. I had to sub in coconut milk as I had no cream in the house. I added the curry with the onions and the aroma was heavenly. I think this would also be great with some chicken added to it, but it is great without it. Make sure to finely dice the potatoes and they will be tender when everything else is ready. I served this over brown rice. Thank you for sharing this amazing recipe. My husband is still raving about it.
My husband and I both love to eat Indian food, but it never tastes really authentic when we make it at home. This dish was just about as close as we could get! We made no changes to the recipe, and it turned out DELICIOUS. We will definitely be making this again, but next time we may substitute half and half for the heavy cream to save on some calories.
Love it! The only problem I had was that the potatoes took much longer to cook than the recipe indicated. I'm not sure if I did something wrong--anyone have any suggestions?
OMG - I'm addicted to this recipe now! I made a batch Sunday and another batch last night. It's SO GOOD. I served it with basmati rice. I did add more curry powder (cooked it with the onions to bring out the flavor) and I added a teaspoon of garam masala. This is an amazing dish - thank you so much for the recipe!
I made only a few little changes along the way - I used a little tomato sauce, but not as much as it calls for. I used light cream to make it a little healthier. I increased the cashews a bit, and adjusted spices along the way, adding cumin, cardamom, turmeric, etc, as one review suggested. Next time I'll pay more attention to those ratios! It was excellent, and my friend who "doesn't like Indian food" has begged me to make it again soon!
One of my favorite vegetarian dishes! I have read many reviews and made a few adjustments of my own. First, I don't do the tomato sauce. If it's summer and I have a fresh garden tomato, I will add it- if not, I really don't miss it in this dish. Second, I do not use heavy cream. Instead, I use one can of lite coconut milk from Trader Joe's. It makes it creamy and is a tad healthier for you! Lastly, I don't always have cashews on hand so what I have been doing is adding one can of drained chickpeas. My husband and daughter (2 years) love this meal. My husband is not vegetarian but still enjoys this over rice as a meal. I serve over rice with steamed broccoli and sometimes naan and hummus :)
This was the first time I tried this kind of recipe and I loved it! I made some modifications to it that I think made it tastier. I replaced heavy cream with light coconut milk and used fresh chopped tomatoes instead of canned. I also would blanch the potatoes and carrots prior to putting them in for cooking, as they were a little bit on the crunchy side. But the flavor was delicious! I will definitely make this again.
This was an easy and absolutely delicious recipe! I substituted the whole milk for half a can of thick coconut milk and as others suggested used a mixture of turmeric, cumin, brown sugar, curry seasoning, cayenne and salt to flavor. I didn't have any jalapenos or cashews, so omitted these. Grating the fresh ginger made a huge differance rather than using dry. I left the skins on the potatos to save time and threw them in a pot to boil while sautéing the onion, carrot, garlic and peppers in a large skillet. I spiced the vegetable mixture while it was cooking then strained the potatos and tossed them in the pan along with the coconut milk, tomato sauce and frozen peas. This method worked really well in that the potatoes were already fully cooked so the remaining vegetables retained a nice crispy texture. I was worried the entire dish would be overly mushy but all the vegetables were perfect. I let the pan simmer for about 30 minutes and poured over brown basmati rice. Everyone loved it and wanted seconds, including my meat-loving husband. Thanks!
Proceed making this recipe with caution. After reading many other reviews, I decided to give this a try as it is usually one of my favorites in an Indian restaurant. I cook a lot of curries, but have never tried this one. Based on other opinions, I upped the spices - added garam masala and some turmeric; I also added extra garlic. I did add the spices to the cooked onions in the style I was taught to make curries, where you cook the spices for a bit. I found that I needed to add water twice to adequately cook the potatoes and carrots. In the end, even with the added spices, it was very bland. Visually, it looked correct, but lacked basic flavor. Perhaps tomorrow the flavors will be better once they've married overnight. The best part of the meal was the garlic naan I paired it with.
Absolutely delicious especially the next day. I used coconut milk in place of cream and only one jalapeño pepper. It was not too hot for the kids.
I thought this was really good, but I did add about 3 tbsp of Patek's Mild Curry Paste just to give it a little more flavor. Did as some reviewers recommended and used the coconut milk instead of heavy cream. Really good and makes fabulous leftovers!
Not at all authentic tasting. I was very disappointed after all the rave reviews.
I'm not sure why I ignored the fact that the only spice in this 'indian' dish is curry powder and decided to make it as is, but the result is accordingly bland. I suggest you don't bother with the original and follow other's advice and make your own spice combinations. Personally i'd leave out the curry powder altogether. 1 tsp of Garam Masala, Coriander, Cumin, and Turmeric would probably be good.
Excellent, I love cooking indian food and this was my husband's favorite. I did change it based on other reviewers. I cooked the potatoes ahead a little and would like to do that with the carrots. I added extra garam, coriander with the onion. I used coconut milk instead of tomato sauce and yogurt instead of cream.
I followed this recipe to the letter and it was so tasteless, bland and barely edible.
I really changed this up, so really the 5 stars are a reflection of my changes. Added more curry powder, cumin, coriander, cinnamon, bay leaves and tumeric sauteed with onion. Also used yogurt and coconut milk instead of heavy cream, for a healthier dish and threw in chopped spinach and a dash of sugar at the end. Delish over jasmine rice.
Great tasting and colorful presentation. Made as written except for moderating the amount of salt (1/2 teaspoon rather than 2 teaspoons) as each serving has a high level of sodium. Otherwise, the seasoning was perfect. Vast majority of reviewers have commented that cooking time for potatoes is way off, and that is true. This is a definite make again dish. Next time cook the potatoes for about 15 minutes in advance, and the carrots 5-10 minutes, and then follow the recipe’s directions as written. May want to make other versions by subbing coconut milk for heavy cream, and/or adding chicken. A wonderful recipe, YAKUTA.
Good recipe recipe. Excellent with some tweaks. I found it a little underspiced and underseasoned (but this is of course a matter of taste). Tweaks: 1) I added an extra 1/2 tsp each of ground cumin, tumeric and coriander. 2) I added 1 tbsp brown sugar 3) I used light coconut milk instead of cream. 4) I added a little extra water during the cooking 5) I kept roughly the same amount of "stuff" but omitted potatoes. I used carrot, peppers, frozen green and yellow french beans and canned instead of frozen peas. I think you could used pretty much any veggie you fancy, really - I would like to try cauliflower next time. Healthy, flavourful, delicious!! I served it with brown basmati and grilled chicken.
This is indeed a delicious recipe. A couple things: I found "tomato sauce" was vague. At least in Canada, we don't have "tomato sauce" unless it's pre-spiced and salted pasta sauce, so I got a 5oz can of tomato paste and mixed it with 1/2 cup water, and that worked fine. As some others have said, I found I had to pre-cook the potatoes slightly. I baked them in the microwave for 1-1/2 mins per side and that seemed to work good, although they were still just a tiny bit al dente after the meal was finished cooking. I also found I didn't have any curry powder left, so I substituted Epicure Curry Dip Mix, and it worked like a charm. For those with nut allergies, I left the cashews out and it still tasted great. Overall, a delicious and versatile recipe which we will definitely be making again!
I made this recipe as per the instructions and myself and my 2 young boys found it absolutely delicious! I am wondering what people did about the can of tomato sauce. The cans of tomato sauce here in Canada are 14 ounces, but in this recipe it states: 1 (4 ounce) can tomato sauce. Not sure if the 4 ounces is a typo or if cans are smaller where the recipe's creator lives, but I decided to just use about 1/4 of my can and it came out great. I wonder if all the people who commented that they didn't like the tomato sauce used a full 14 oz can? Curious!
We LOVED this recipe. I also changed things up a little, too, adding more jalapeño, curry powder, etc. I now make this every couple of weeks as it's become a favorite meal of ours.
This is a great recipe and I love to make it! I think it's a little too much potato, maybe I will cut it down next time. The potatoes also take at least 30 min to cook. I have made it with heavy cream before, but cut down to half and half this time to cut down the calories. I think it was even better!
My Indian husband loved this dish! I used 1 green chili instead of the jalapeno. I also left out the bell peppers b/c he's not a fan of them. I didn't have any heavy cream so I googled & found that i could use 1/3 cup of butter & melt it into 3/4 cup of milk & wisk. It must have worked b/c the dish was yummy!
Absolutely delicious! Like others suggested, I used coconut milk instead of cream and I bumped up the spices by adding a little turmeric, cumin and cinnamon to the curry. I also zapped my carrots and potatoes in the microwave for 5 minutes before adding them in - there is no way that the potatoes would have been done otherwise. Other than those few changes, I made the recipe as is. Will definitely be making again.
My husband and I were blown away by how closely this resembled what we get in Indian restaurants. As one reader suggested and it turned out to be true, note that the carrots and potatoes need longer to cook through than 10 minutes, so you might want to cook those separate and then add them in. FANTASTIC.
Wonderful, flavorful veggie dish! Even my hubby who likes meat in such dishes commented on how good it was (although when asked he said he would not eat as complete supper, but as a side)! I served it as my niece's meal since she is a vegetarian and the rest of use were having grilled chicken. Only two changes, I added 1 cooked cubed sweet potato and substituted coconut milk inplace of the cream. Excellent dish! Next time will double sauce or 1/2 again as much as not enough as is.
My first Allrecipe that I simply didn't enjoy making or eating. Followed it verbatim, except for using oil instead of ghee, and substituted using light coconut milk instead of heavy creme. Noted that the mixture dried too quickly in the first step cooking the diced potatoes/carrots etc, stuck to my ss pan, and then started to burn. Transferred all to another stainless steel pan to finish the recipe. Potatoes were the biggest downfall, and I used a fine dice like the video shows. Taste wasn't spicy enough, and everything was rather bland. I'm disappointed and probably won't even reheat the leftovers tomorrow for lunch.
I had to add so many ingredients that the recipe was useless. I added Turmeric, Garam Masala, extra Curry, and Cumin to get the spice level right. Won't make this again.
My very first attempt at Indian food! My husband LOVES Indian food and loved this. I made just a couple changes though based on previous reviews. I used a whole can of lite coconut milk in place of the tomato sauce. I added 2 tsp of Garam Masala. And, I traded the cream for 2 heaping spoonfuls of plain yogurt. OUTSTANDING!
Wonderful veggie dish! I would only make a couple comments: I had the potato cut in 1/4 - 1/2 inch cubes and the carrots cut into small bits. Even so, the first 10 minutes didn't soften them much (on med-high heat!). I went 15 minutes and they were crisp-tender. Next time, I'll microwave them for a few minutes to get them partly softened before mixing them with the onions and spices. Also, I added an extra 1/2 cup heavy cream to provide more liquid. Overall, a fantastic dish that we'll use over and over!
I have been using this recipe for years. I tried another a few weeks ago and was sorry I did! This is really yummy. If I don't have heavy cream I'll use milk, coconut milk, or no milk at all and it's still wonderful.
This was a great and hearty recipe. I used coconut milk and it was wonderful. I would use a little less tomatos next time to help cut down on the acidic taste. My international friends I cooked this for couldn't get enough!
This was a great and tasty meal, served with couscous. I only had 1/2 cup of heavy cream, so supplemented with some plain yogurt. Tasty!
Meatless Monday is awesome now. Use coconut cream instead of heavy cream and it comes out healthier and perfect
Would give five stars, but I made some changes -- followed other reviewers' suggestions and used garam masala instead of curry powder, coconut milk instead of heavy cream, and omitted the tomato sauce (also omitted peas, but that's because I forgot to buy them at the store, haha). Tastes like it's from a restaurant!! Made enough for dinner and lunch for the next three days... so excited for these leftovers!
Very good recipe. Use canned carrots and potatoes to cut down on cook time. Added cubes of paneer and served over rice.
I used coconut milk in place of the cream as other users suggested and this was awesome! Next time I will add a lot more curry powder as it wasn't very hot to me. I put the potatos and carrots in with the onion to get a head start on cooking, and also sliced them pretty thin to help cut back on cooking time. Delicious vegetarian recipe!
This turned out great...ate every bit of leftovers too. Made one substitution - chili paste for jalapeno since that's what I had on hand, but it was fine.
This has become my "go to" curry recipe because it is such a good basic recipe that can be changed up according to one's taste and what ingredients are on hand. The only permanent change I always make is to use 1 can of light coconut milk in place of the 1 cup of heavy cream. It is good with or without the jalepeno. I sometimes add a can of drained and rinsed chickpeas and a tsp. of garam masala. I usually need to add a little more salt and some black pepper. Also, instead of the ground cashews, I sometimes us tahini....or about a 1/4 cup chopped, toasted cashews as a garnish on top. Serve with jasmine rice. Yummy!
fantastic flavor, potatoes and carrots took forever (maybe boil them a bit next time or start sauteeing earlier) needs more spice-cayenne worked well without changing the flavor
Good way to get your veggies. You can use really any combination of veggies. To make this healthier, use plain yogurt or canned evaporated milk instead of heavy cream. The type of curry that you use, really changes the taste of the dish. I do the onions in the food processor so they are really small and use whole canned tomatoes then pulse those in the food processor.
This was very easy to make, and it was absolutely delicious. It was a hit with my husband, and even my mom liked it. I served it over brown rice. The only thing I did differently from the recipe was continually adding broth (you could use chicken or veggie) while the potatoes were cooking to keep the veggies moist in the pan. I will make this as often as I possibly can. Another bonus is that it helps use up vegetables in your fridge. Good potluck dish, I'd imagine.
This was quite good and easy to make. It wasn't spicy enough for me, so when I make it again (which I definitely will!) I will use more curry powder and garlic. I also did make the substitution of coconut milk for heavy cream since I'm trying to cut dairy intake. Very tasty.
I did add boneless chicken thighs to this thinking my vegetable-hating daughter wouldn't eat it. My entire family loved it, so I think I could have left off the meat and they wouldn't have noticed.
After one bite, hubby said, "You should keep this recipe." Subbed light coconut milk for cream, didn't have peas, added chicken, garbanzo beans and celery. Also added garam marsala and cumin. Very good!
Delicious. Easy. I substituted cauliflower for the potatoes (we were already having a dish with potatoes as well), and added a pinch of cayenne to kick it up a little. It was just great. A keeper.
i tried it...and it turned out like WOW....definitely a keeper
I would definitely make this again.Even my somewhat picky husband liked it. I used Almond milk instead of cream but I like the suggestion to use coconut milk. I will try that next time!!
This was so good! I added cumin and a touch of garam masala and used yogurt and milk in place of the cream. It was creamy and delicious!
Loved this. Flavorful, healthy, delicious. Subbed coconut milk (light), left out the jalapenos for the sake of the kids, and used ground ginger instead of fresh (it's what I had). The cashews and cilantro totally make it!
I agree with others who said the recipe as written is bland. I added nutmeg, allspice and cinnamon and sugar. I also used coconut milk instead of cream. Also, the smaller you dice the potatoes is the quicker it cooks. The dish turned out good. It tasted like restaurant quality. This is my first time making this kind of food so this recipe is a good start.
Really really good!! I made for a dinner party and everyone loved it. I used low fat coconut milk in place of cream and added in garbanzo beans for protein. I also made the naan, amazing!!!
Really good. I used coconut milk as suggested. I also used coconut oil. I would add chicken next time, or serve as a side dish the next day with pork, could be good. Next time I think I will add diced apple too and see what happens. Oh, and this will take you way longer than 55 min, with all the peeling and chopping, and cooking potatoes till tender.
Wow! My husband said that it should get 20 stars, and I agree! This is the first successful Indian dish I've made. Even my very picky kids loved it!
Very very nice! The only difference for me is that I didn't have potatoes, or the heavy cream. I did use 1pack of frozen green beans/carrots/corn, and about a cup of organic soy milk. Everything else I did the same. IT CAME OUT GREAT!! I followed the recipe with these additions, and it was creamy and spicy. I put it over brown rice with baked Chilean bass steaks. My husband raved! Even with the changes, it came out wonderful, and the aroma..AHHH..just like a restaurant!
Yum Yum Yum!!! Good as is. I added cauliflower and tripled the sauce ingredients (I like a lot of sauce).
This was easy and good. Instead of cooking it per the directions, I just threw all of the ingredients into my small slow cooker and voila! I added garam masala and used half & half instead of heavy cream (only because I forgot to buy the cream!). I think if I made it again I might use coconut milk. Also, I used crushed almonds instead of cashews.
2/12/18- Updated this for the instant pot. On sauté mode, placed the carrot, potatoes, garlic and half the onion in the pot and got to browning. Once browned, I added the tomatoe sauce and placed tompressure cook for 5 minutes. (got the burn mode- so I added 1 C water). Quick release the steam, added the rest of the ingredients (subbed coconut milk for the cream) and pressure cooked for 3 minutes. Came out AWESOME! ***2/3/14The flavor was really good but I was unhappy with the recipe instructions. I microwaved the carrot and potato to partially cook them and cooked the recipe as instructed. The carrots still were too hard and there wasn't enough liquid to cook the carrot or potato with out adding a bit of water. If I didn't partially cook them I am not sure how they'd soften. I also subbed coconut milk for the cream. I loved the flavor. I'd make it again but cook the potato and carrot a bit longer.
Will definitely make again... I followed advice of others and boiled the carrots and potatoes ahead of time, and I'm glad I did...also substituted coconut milk for cream and tomato sauce, another good idea to make it less heavy. It was missing something, but we could not define what... next time I will play with the spices a bit... overall a great recipe and happy to have found it
