Notes about Recipes in this book

• Kashmiri gobi

  • Curlymirta on January 18, 2024

    excellent recipe. I'd make sure the cauliflower is tender enough after frying as it doesn't cook much afterwards. I didn't use the whole teaspoon of cayenne more like a pinch and it was VERY spicy.

• Orissan jagdish saag aloo

  • lorloff on March 25, 2017

    Really delicious I used much fewer potatoes than called for but they add a texture to the dish that is hard to describe and delicious. The spices are also perfect. Will make again. In making this again it is important to cook the potatoes slowly and have patience until they begin to fall apart. From my experience it takes much longer than the recipe states. I added a bit of water as needed over time so that the potatoes did not burn. It is a really great dish but you have to take the care to cook the potatoes long enough. I have also found that you can add much more spinach if you have it. If you add more spinach you may need to add some water to fully cook the spinach.

• Mixed vegetable masala

  • lorloff on January 18, 2021

    This was a great dish. We needed to use up vegetables and this was the perfect recipe to go do. Do use the amount of seeds called for in the recipe, it makes the dish. I used ½ the chiles and it worked well. Could have used one more but did not have them. I used bok choy instead of the cabbage and added the stalks with the carrots and the leaves later when the recipe calls for adding the cabbage.

• Kandy leek and potato curry

  • Victoria_from_London on October 14, 2020

    Only made once but not keen to try again. Had no coriander leaves, might have made big diff. Check if spices fresh - the taste was principally potato, leek and too much chilli, even for me. If not eating with the coconut sambal, it does need added lime juice. This could have served 12 (uses 4 large leeks).