Indeed, this cooked into a thick and spicy delight. I increased the spices (ex. cayenne!) by about half, and just sprinkled a little salt on at the end. BTW, we got six servings, great with Delicious Scrambled Tofu. Made for PAC.
I'm a novice when it comes to Indian cooking and this is the first Indian recipe that I've made that has turned out good. The potatoes have a nice flavor and this dish is similar tasting to what is served at my favorite Indian restaurant. I used 1/2 tsp cumin seeds and also added a chopped onion half way through the frying time. Thanks SeeBee for posting this recipe. I will make it again.
Excellent! Almost exactly like I get at a local Indian restaurant. Like another reviewer, I also added extra cayenne pepper, but I really love extra heat.
Nice comfort food but not very spicy. I'd make it again, but not as the main dish in a meal.
True to the description, it was soft and satisfying! I made three dishes for some friends tonight and this was the most authentic-tasting dish! I cooked the potatoes on a medium heat at first, then turned it up to medium-high heat until the potatoes started to get crispy, then down to low-medium heat after I added the water. I used regular mustard seeds instead of black seeds and forgot the peas (but it was just as filling!)
DH & I really enjoyed this recipe. I served the potatoes with Evelyn/Athens Chutney Chicken #62941 and they paired nicely with it. I did halve the recipe with good results, although next time I may use the full amount of spice to the halved recipe. Thank you Seebee for sharing the recipe.