Notes about Recipes in this book

• Słodko-pikantny pieczony kalafior (Gobi Manchurian)

  • DeGroeneKeuken on March 13, 2016

    I made the gluten-free version of this recipe and it was awesome! The dough did spread out a bit on the baking plate, but that only made sure there were some extra crispy dough bits ;-) The sauce is absolutely delicious! I will make this sauce again with tofu or a noodle dish. Be careful not to use too much sambal or peppers if you're not that into spicy food, 'cause this was very spicy (but so yummy)!

  • patioweather on October 08, 2017

    This was delicious. It's both spicy and sweet, as the title notes, so there's a lot going on in this one dish. I would pair it with something bland, like rice, and a pickle for a bit of acid. This was easy enough that someone who cooks infrequently managed to pull it off in the time listed.

• Przysmak taty, czyli indyjskie ziemniaki z kalafiorem (Gobi aloo)

  • LFL on July 16, 2021

    4 stars. My husband made this and it was so good. I had previously made it in the past and I don’t think it was on the same level. I think I might have left out the optional mustard seeds in the past. They are not optional, they make the dish. The lime juice and cilantro are worth including too. This will probably go into regular rotation.

• Stir-fry z ziemniaków i zielonych warzyw (Aloo saag)

  • Ordinaryblogger on July 08, 2022

    A family favorite! I've made it with spinach, with chard, and even with some beet greens mixed in. So good.

• Dynia na słodko-kwaśno (Khatta meetha kaddu)

  • jenburkholder on October 18, 2021

    I quite liked this for how easy it was. The only chopping is the pumpkin - everything else is just spices. Tart and aromatic, and an appreciated addition to my (very small) list of Indian dishes involving winter squash. Not exceptional, but worth making again for its simplicity. Gets better with sitting, as well.

• Kalafior, marchewka i groszek w curry makowo-kokosowym (Gobi gajar mutter kurma)

  • DeGroeneKeuken on April 11, 2017

    Delicious, very tasty! I did add some more water because otherwise the cauliflower wasn't cooked properly. Also, the recipe was pretty easy to follow.

  • adewar on December 15, 2019

    Had to put a lid over the pan while cauliflower is cooking, so that it steams

• Zielone warzywa i ziemniaki po assamsku (Xaak bhaji)

  • Ordinaryblogger on May 08, 2022

    Just lovely! I used half dandelion greens and half spinach. Served with a dal.

• Łatwe curry z fasolki szparagowej

  • Wlow on April 27, 2020

    Very good though seasoning was too similar to Chana masala in same meal. used frozen haricots verts (Trader Joe’s) but in future should cut in half.

  • jenburkholder on August 26, 2022

    Good, basic green bean dish (I actually used wax beans). Nicely tomato-y with the added tomato paste.

• Curry z brązowej ciecierzycy (Kala chana masala)

  • LFL on July 20, 2021

    Cooked the recipe a bit differently, w/ regular chickpeas made in the pressure cooker and tempering spices in our saute pan (We didn’t have chickpea flour and used gluten-free flour instead). Added cooked chickpeas to spices, then threw in liquid (tomato juice left in the can and the chickpea cooking liquid) as needed. Cooked everything another 20-30 minutes to get the flavor into the chickpeas and soften them further (they came out out of the pressure cooker fairly firm). We wanted only 1/2 tsp salt total in the recipe and there was already some in the tomatoes and the (Rani brand) chana masala spice blend, so we only added between 1/8 and 1/4 tsp. It needed a little agave to cut residual bitterness; started with 1/2 tsp & adjusted as needed (not that much). Out of ground coriander, so we used seeds instead--much too intense. But otherwise, the curry was quite good. The lemon juice & cilantro are good but as the recipe indicates, only a small amount of the lemon juice is needed.

  • Ganga108 on June 10, 2022

    Very delicious, and easy to make, taking about an hour. We made it on a Friday night instead of getting take-away, and it was such a good choice. The timings in the recipe are spot-on for the on-stove version. The chickpea flour roux before adding chickpeas and liquid means that at the end of cooking the sauce is perfectly thickened. Served with daikon rice, lima beans and a green salad.

• Żółta soczewica z kuminem (Sindhi mung dal)

  • jenburkholder on November 29, 2021

    Decent, simple dal. There are others I like better with a similar flavor profile and level of effort, but this dal is perfectly serviceable. I would recommend cutting down the ginger and upping the cumin, as those two flavors don't feel quite balanced. Ate with chapati, yogurt, greens, and carrots cooked with mustard seed.

• Kremowe curry z czerwonej fasoli (Dal makhani)

  • emkayess2 on June 11, 2017

    Pressure Cooker variation available

• Curry z dyni piżmowej, kokosa i czerwonej soczewicy (Masoor aur kaddu ki dal)

  • lizbot2000 on November 07, 2017

    This was excellent! The squash was very sweet and caramelized and tasted great with the lentils and coconut. If the squash is already cut, this comes together very quickly and makes a nice, quick dinner.

• Gulasz z ciecierzycą, szpinakiem, soczewicą i komosą ryżową

  • Meags on July 09, 2022

    This is delicious!!! It is best after it sits for several days. I make it and put it in a container and put it aside for three days.

• Łagodne danie z ryżu i żółtej soczewicy [Mung dal khichdi (Kitchari)]

  • DeGroeneKeuken on April 11, 2017

    This recipe was easy to make, yet it didn't work out as planned. I was left with way too much water, so I had to drain it a bit (which lost a bit of the flavor).

• Biriani z kalafiora i komosy ryżowej

  • Meags on November 07, 2022

    This is fantastic! So flavorful! It made a huge casserole dish, my husband and I could hardly stop eating it!

• Tofu w curry ze szpinakiem (Palak tofu)

  • Churchim808 on December 15, 2018

    Okay but not as rich as I was hoping.

  • LFL on July 17, 2022

    3.5 stars. My husband over-blended the spinach and other stuff and made it in a pot instead of a pan, so we ended up with something soupy. We simmered it with the lid off instead of on for part of the time to thicken it. We started this a little late so the final results were still on the thin side. I can’t tell if that’s because the recipe needs a little less liquid but maybe? It needed the full 15 minutes to simmer—that helped get some bitterness out. The final results were tasty.

• Warzywa w sosie królewskim (Navratan korma w wersji podawanej w restauracjach)

  • Churchim808 on December 15, 2018

    This is amazing! Absolutely delicious. I didn’t have enough cashews so I used sunflower seeds and Brazil nuts to make up the difference. Still great, maybe even better.

• Grzyby i groszek w pikantnym sosie kokosowym (Mushroom mutter chettinad)

  • Tealismyname on July 25, 2020

    Really delicious. I added tofu to the dish. We were hungry and ate this in 1 meal!

• Curry z tempehem z regionu Andhra

  • Churchim808 on December 15, 2018

    I didn’t have any tempeh so I used soy curls. It was pretty good.

  • jenburkholder on October 18, 2021

    This was okay. I used one block of tempeh plus a handful of soy curls, because it didn't look like nearly enough "chunks" to sauce for my taste. The spice blend was very tasty, but overall the curry was watery. I also have decided I don't like tempeh in this sort of application, but that's really a me problem. If I remade it, it would be with something other than tempeh (chickpeas? soy curls?), using less water, and adding some coconut milk or yogurt (which, to be fair, she says you can do in the recipe intro).

• Kwadraciki kardamonowe (Vegan kalakand)

  • babyfork on February 01, 2016

    These are really tasty! I'm not a vegan either. I didn't have cardamom powder so I ground some cardamom pods in my spice (coffee) grinder. I then sifted it to remove the bits of pods, etc and get a powder. Worked well. I added a dusting of freshly grated nutmeg over the top before baking. Will make these again.