Altered ingredient amounts. The spice ratios in this recipe are no good. The amount of turmeric and garam masala struck me as excessive but I made the recipe as stated anyway. The result was flavourful, to be sure, but the flavours were not balanced correctly. I ate it, nonetheless, and doused it with yoghurt to mask the strong turmeric taste. I guess you could make this with 1/2 teaspoon of turmeric & garam masala and it MIGHT be OK, but there are so many other great Indian/Pakistani dishes out there that I wouldn't bother.  -  29 Sep 2008

Altered ingredient amounts. Yum! This was great and it smells wonderful cooking. I didn't have any peas so I left them out and it was still great. Will definatley make this again and again.  -  29 Sep 2008

This recipe was great for a lot of reasons. It was incredibly flavorful, and the taste just improved as leftovers and after freezing. It's low-fat, low calorie, high fibre, and packed with vitamins. It's easy to make substitutions using what you have on hand. It's cheap! I made this for my book club when we met after reading "Three Cups of Tea," which takes place in Pakistan. Since there were 10 of us, I doubled the recipe and hoped it would be enough. It made a HUGE amount of food. What was supposed to be 8 servings turned out to be closer to 20--though it was served as a side dish. Even if I had only made a single recipe, it still wouldn't have fit in a medium saucepan! I followed the recipe relatively closely, with probably a little extra on the spices. The next time, I plan to try yams instead of potatoes. I served this with Pakistani Spicy Chickpeas from this site, basmati rice (cooked in a rice cooker with 3 whole cardamon pods, some turmeric, and a pinch of saffron), and frozen naan. I love Indian food, and this was close, but a lot less greasy. Do check out the detailed nutrition information on this recipe. I am in awe that anything that tastes this good can be so good for you!  -  29 Sep 2008