A truly decadent dish of aloo, carrot, turai, flecked with badam, kishmish, seasoned with saffron, dalchini, laung, dhania and jeera. Serve with plain dahi. Great for a party or a nice, intimate meal!
Altered ingredient amounts. As I frequently do, I scaled this recipe for one. Where you go less than ½ a teaspoon, call it a pinch! Added a bit of caraway seed for an aniseed twang. - 17 Jan 2009 (Review from Allrecipes UK | Ireland)
This is the perfect balance of hot and sweet. Don't be put off by all the spices — it is well worth it! Raisins toast up very well in the pan. In my opinion single or double cream is preferable as Greek yoghurt tends to curdle with prolonged simmering. Perhaps it could be added toward the end, so you still have the souring agent. - 19 Jan 2009 (Review from Allrecipes UK | Ireland)
Very tasty, beautiful aroma, perhaps could be a bit hotter. Just made it again and taste was well balanced this time. Must gave cooked it better or ingredients were fresher. - 10 Feb 2015 (Review from Allrecipes UK | Ireland)