Potato Pea Curry

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Delish! My roommate and I loved it. Here were my changes:
I used regular butter to brown the onions and coconut oil to fry the potatoes.
I used one C stock and one C water (rather than the 2-3 C water. I think next time I'll add that 3rd cup though because I like a little more gravy for my basmati rice :
Also, next time I'll add just a half tablespoon more chili flakes for an extra kick and only use about half the lime juice. While I LOVE the citrusy flavor the full amount gave the recipe, it made it taste more like a Thai curry, an I'm in the market for an Indian one.
All in all I thought it was just as good as anything I've gotten in a restaurant and I was very pleased. Will definitely be making this again soon!

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I added a carrot and used 1 14.5 oz can of diced tomatoes. I also used about twice the called for amount of lime juice.

I haven't cooked much indian/thai cuisine but this was delicious. I'll definitely be making it again.

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sooo amazingly good. yum yum. used regular butter and no peas. threw in a portobello mushroom chopped up with the onions cause I had it around. oh and I also added some heavy cream too bc I love to add some creaminess in curry dishes. also used lemon instead of lime. awesome.

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I loved this curry. The browned onions added so much flavour and depth.
I didn't use ghee, just veggie oil to fry the onions and potatoes, and it was fine, and probably healthier too. Next time I think I'll skip or shorten the initial potato frying time, which will make things go faster.

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This is a great tasty dish - I've made it a few times and its a hit in the house. I used diced tomatoes from a can which works fine. The flavors are so nice in the curry that I use some starch (Wondra to thicken the gravey a bit so that there is more for the rice.

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This was amazing. I made a few changes I wanted to share. 1st, I used 2 cups of vegetable stock instead of water. I added 1 tsp. mustard seed with the cumin, turmeric, and crushed red pepper. I increased the coriander to 2 1/2 tblsp. I added 2 carrots and 1/2 a sweet potato with the other potatoes (I used red. At the end, I added 1/2 a green pepper and a jalapeno instead of peas. I also omitted the lime juice. This curry was incredible. Thank you!

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This was flavorful. It made a big batch so I am freezing some for lunches at work.Be sure to follow the directions..especially rinsing the potatoes (never did that before - what a difference it makes in sauteeingand stirring constantly after adding the spices (I stopped for a minute and almost burned the whole thing.This was slightly labor intensive but worth the work.

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I made this last night for my family. I didn't add the pepper so that my little ones could eat this dish, and it still had a little kick to it and they loved it! I will make this again, no doubt about it! I did add a little coconut oil when frying the potatoes and onions, which is perfect for this Indian dish. I highly recommend this to anyone!

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This dish turned out wonderful but I thought that the texture was going to be like mashed potatoes and I found that the recipe called for way too much liquid for that. After two cups worth, I stopped putting broth in and I ended up taking some of it out so the final result had probably about 1 1/2 cups of broth. I also thought that 1/4 cup of lime juice was a tad much. I used the juice of 1 1/2 limes which was probably close to 3 TBS and that was plenty. The tomatoes were not dominant in this dish and I think that the dish probably would have been good without the tomatoes. I think that adding a carrot would have been a good idea like the other reviewer suggested. I used four large potatoes and I'm glad that I did. I don't think that three would have been enough with all of that butter and liquid.

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wonderful. try with different lentils to mix things up.