This dish was excellent and filled the house with the wonderful aroma of turmeric! It was perfectly spiced and worked great as a main dish added to basmati rice. Could work well as a side as well to meat or seafood. Will definitely make again!
From EatingWell: January/February 2008
This stewlike potato and spinach curry can be served as a side dish or as part of a vegetarian buffet. The touch of cream prevents the buttermilk from curdling when it's heated and helps balance the heat from the pungent chiles.





This dish was excellent and filled the house with the wonderful aroma of turmeric! It was perfectly spiced and worked great as a main dish added to basmati rice. Could work well as a side as well to meat or seafood. Will definitely make again!





This is the only dish I have ever made that even came close to tasting like my favorite Indian restaurant. I add a can of chickpeas with the potatoes to make it a main dish and serve it with rice seasoned with tumeric and fennel seed. I also double it to feed a crowd and have left overs.





I love this dish! I love Indian food and have not found a convenient place for carry-out (or even eat-in), and I was very happy to find this recipe. I found it perfectly spiced. For some reason I couldn't get the dried peppers to "reconstitute" into something soft; not sure if that was supposed to happen or not. On the diet I'm following I'm not supposed to really have white potatoes, and I'm thinking that next time I make this dish I might use half of the recommended dose of potatoes and fill it up with fresh cauliflower instead.
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