Tibetan Potato Curry

I made a half recipe of this but we two piggies ate it all. It was easy to put together and apart from about a half a teaspoon of salt and some chopped fresh coriander and a squeeze of lemon to finish it, I made it as directed. Russ loved it and wants it again really soon. I have to admit I didn't know how to treat the potatoes-did you want them cooked as whole potatoes or cut up like potatoe salad? I guessed this because it would be hard to measure 6 cups, but did wonder when you suggested in step 4 to just crush a potato to thicken the dish.

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This is a great quick recipe, especially if you microwave the potatoes. The only things I did differently were to use less than half the oil and to add peas, DH's favorite for Indian food. Served 3-4 people as a very yummy main course.

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This was easy to make and very filling. However, maybe I need something wrong but we ended up thinking that the sauce had a bitter taste. I served it with some mango chutney and when we mixed a bit of that with the curry on our plate it 'fixed' the problem. Perhaps it was the curry powder I used or something like that but in the future I would add just a tiny bit of something to sweeten things up. Made for the vegetarian and vegan swap.

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ABSOLUTEY LOVED this, true! Tasty, delish too! Used hot chilli squeezable tube and did have to add water to paste, yes, How much? Is anyone's guess! You get a feel of when paste starts to dry, I HOPE people who wouldn't normally eat this will have a go and TRY! THANKS!

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Did a bit of tweaking for our tastes. I added peas and tofu to make a main dish for us. Tossed in a bit of chili ginger sauce, powdered red pepper, sweet paprika, a slight hit of Garam Masala and plain fat free yogurt instead of water. The dish would have been a five star without the changes. I just kicked it up some notches for our taste this time.

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Yum, yum, yum. I added about 1/2 cup of frozen peas towards the end of the cooking time just to bulk it out a bit more and add some colour. I also added 1 tsp of Himalayan Chrystal Rock Salt. Served with cottage cheese, poppadum's and relish it made for a wonderful vegetarian meal on a cold evening. Made for Aussie / Kiwi Swap May 2013.

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This was really tasty. Definitely not boring old potatoes. I used extra garlic and a little salt, but otherwise stuck to the recipe as written. My dried hot peppers were flakes, so I used them. I used Dutch baby yellow potatoes. I agree that you do not want to use russets for this. The leftovers are just as good; maybe even better. Thanx for sharing!

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Delicious and different! Made as directed, wouldn't change a thing. Even picky DH liked it, that's always a plus! Thanks, Elmotoo! Made for Veggie Recipe Swap #43.

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I adopted this chef for PAC Fall 2007 and I am so glad I did!!! I loved this recipe! Very easy to make and a nice mild curry flavor. I could not find fenugreek seeds in my area, so I used 1/4 tsp. ground fenugreek instead. I made no other changes. My family enjoyed this and it was a refreshing change for us on a weeknight. I was not sure how much water to add. Next time I will add just a bit more water to make more sauce, and will add 2 dried peppers (I chose to add just one for my first attempt). This one is going in the book. Thanks, Elmotoo!

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Chosen for ZWT game...this is DELICIOUS! I increased on the spices slightly to suit our tastes, this is a fantastic potato curry dish, we loved it, thanks for sharing Elmotoo!...Kitten:)

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