These potatoes were good. I added lots more lemon. I wasn't sure about the sesame oil both at a higher temperature for cooking in and also in Indian potatoes, so I sauteed in canola oil and saved the sesame oil for finishing. That way we could try it on part of the dish first. It gave it more of a Chinese flavor (we definitely preferred it without). I think adding water would have been a good idea, I didn't have sticking problems, but the finished product is a bit dry. Broth would probably be a good sub too, if you have some in the frig.
DH is always after me to make curry of some kind so that these potatoes would be a good introduction and was I right. All the directions were clear and easy - I did cut the recipe in half for just the two of us -otherwise made just as directed. I was concerned that all the spices might have been a little to much - but no problem, they all complemented each other. and was fast to put together. Made for Fall PAC 2012