By Chicagoland Chef du Jour on January 17, 2011
Photo by rpgaymer
Photo by rpgaymer
"A great meatless/vegetarian main entree. Courtesy of Aarti Sequeira. Food Network. I found the need to use more gram masala. I also used 8 oz. can tomato sauce because I have done this is the past with my grilled chicken tikka masala recipe. I thought it worked well. I also simmered longer than the suggested 10 minutes. Serve over basmati rice or scoop it up with Naan UPDATE: 2/11/11. I made this for the 2nd time. I just can't get enough of it! I added 1/2 serrano chili for a bit of heat, oh my what a fabulous addition to this recipe!"
Serving Size: 1 (358 g)
Servings Per Recipe: 4
"We had this with some friends the other night and it was amazing! We forgot to make rice and just ate it with naan. Can't wait to make it again!"
"We really enjoyed this dish. I liked the idea of making a puree of the onions, tomatoes, and spices. I felt it had a little too much onion so I added a tiny bit more yogurt to offset the onion taste. I also felt that the dish needed more spice as they didn't come through enough in the sauce. These are all things that can be adjusted to taste. Served this dish over rice with some bread on the side. Made for the Best of 2012 tag."
"We really liked this dish, it was different from most of the Indian cooking I have done. I wasn't sure about frying the paste and cooking the yogurt, but they worked out fine. I used less oil and added a little cayenne for heat."
"Wow this was even better than I thought it would be! I did end up cooking it for the whole hour, as the flavor was not quite there yet after half an hour. Of course, the leftovers tasted even better the next day. This dish is definitely going to be me go-to side dish whenever I make Indian food. Thanks so much for sharing the recipe."