4 Reviews

Perfect potatoes thanks Nancy. I may have cut my potatoes a little thick (but not a heap thicker), so found they took almost double the time to cook. During one of the 1 tablespoon of water additions, I popped a lid on my wok and they were done in a flash with no harm done. I topped them with low-fat yoghurt as I think it goes better with curry than sour cream and I couldn't resist adding in some crushed garlic (curry and garlic just go IMO)

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JustJanS October 04, 2011

I made these to go with your Grilled Tandoori Chicken posted on "Just A Pinch". Perfect combination! You need a really large skillet to cook these properly, otherwise you just have to pile them up and steam them. Loved the flavors and the addition of cilantro. Thanks for sharing! Made for FYC tag game on Yuku.

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breezermom January 18, 2016

I enjoyed the Indian spices with these potatoes. I added a chopped serrano chili, and loved the added heat it gave to the dish. I also left out the sour cream- just a personal preference. My potatoes took a lot longer to cook, but I may have sliced them too thick. [Made & Reviewed for PRMR]

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rpgaymer April 01, 2013

These were very good. I didn't have red potatoes so I had to extend my cooking time to about 20 mins and added almost a 1/4 cup chicken stock to cook the potatoes I had on hand. I topped with yogurt instead of sour cream.

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Queen Dana April 29, 2012
Indian Potatoes