This is a lovely, spicy curry and I love the fact that it uses storecupboard ingredients - provided that you've got all the Indian spices. I had this for dinner as a main course together with a tablespoon of yogurt. I cooked the potatoes in a skillet, first covered, then uncovered. That way most of the liquid vaporized and I didn't need to use cornstarch. I loved the fresh mint in it, but would chop it only roughly next time in order to taste it better in the hot curry. I used lime juice, as I was out of lemon. My rating is based on serving the curry as a main meal and I may have given it five stars if - as suggested - served as a side dish. Thank you for a lovely, inexpensive curry.
We had this with your Chicken and Yoghurt Curry and it was an excellent side! Thanks for a great recipe!
A wonderful recipe. As I've lived in India I consider that high praise! I liked the basmati rice I cooked to go with it but wished I had had some Greek yoghurt to go with the meal. And some roti. thanks. Stella