Tasty, nice and different. Pairs well with "Tangy Indian Turkey" from 30 minute cookbook.

This is a good recipe, but it there's something missing from authentic Indian food (the stuff in India, not Americanized). It was a little dry, even with all that oil. Cube the potatoes small and the same size so they cook in equal amount of time, definitely add more spices (too bland otherwise). I've made it twice and have made it once with fresh tomatoes per the recipe and once with a can of diced tomatoes with the juice to give it more sauce (per a reviewer's suggestion). It's pretty good both ways. This is a tasty recipe, even if it's not authentic. I'll make it in the future. Thanks for posting it!

This was easy to make and absolutely delicious. Thanks for a great recipe!

A decent recipe; could use more spices. I made this in addition to 4 other Indian dishes from this site for a get together and this dish was the least well received. I covered the potatoes and they were cooked perfectly in less time than the recipe stated.

I've made this recipe twice now and I love it! I've used fresh and canned tomatoes but fresh was much better. I also added frozen peas and doubled the amount of cumin. Took me twice a long to cook even though I cut the potatoes small so I had to keep adding water, cover and cook on high heat for an extra 30 minutes. Tasted great and is now in the regular rotation. I might try to boil the potatoes first as someone suggested next time. Thanks so much for a great recipe!

Yum. It's tempting to par-boil potatos but the longer it cooks the spicier it gets - so I threw all spices in with the onion.

Yum. I made it with white rice flavoured with whole cumin. I took the advice of others. I doubled the spices, but did not double the cayenne. I also doubled the salt. I added some frozen veg. And I also boiled the potatoes until almost done. Plus I added a veg bouillon. Oh, and I added some dried thyme from South America. It was delish! But be careful not to leave it to simmer too long. It's awesome with a little gravy. A definte keeper.

Simple, cheap...and pretty easy to make, especially if you're familiar with Indian spices already. I would suggest playing with different spices and amounts, according to your personal preference. Cloves, nutmeg, coriander, cayenne pepper, and cinnamon and great to play with in this recipe. Overall, my boyfriend and I loved this...just don't forget to be creative!

I'm totally addicted to these potatoes!! They are so good!! I make mine with peas and I double the cumin and oh my god delicious!!!! thanks for this recipe, it's inspired me to try other indian recipies.

I followed the advice of another reviewer and added a little broccoli and carrot. I also like mine with a little sour cream on the side, but I have no idea if actual Indian people would approve of this idea or not.

This recipe was all right. I should have added more spices as many recommended because it came out extremely bland. Edible, and inspired me to investigate similar recipes, but I would not make again.

Pretty good. Better with fresh tomatoes than canned in my opinion.

This recipe is a delightful Godsend. After a bad day at work, I came home and had to cook a quick dinner and didn't have any meat in the fridge. Added eggplant and bell pepper to the recipe, cut back the oil a little, and added more cumin. Wife and I LOVED it! I'll have it for lunch tomorrow, when the spices have had time to marinate.

Flavorful and satisfying! Hubby & I loved it. I tossed the potatoes in the hot oil first, allowed them to cook for about 10 minutes before adding the onions and following the rest of the recipe. I just wanted to ensure that the potatoes would be well cooked. I also added some frozen green peas. Can't wait to make it again!

great flavor..easy!

I double all the spices but I love spicy.

Yum! Very tasty & pleasantly spicy veggie recipe. We used canned tomatoes, as I did not have any fresh, & it was still quite good. Makes for a nice veggie meal over rice.