Aloo, carrots, peas, corn, rajmah and chole seasoned with masalas. This dish goes great with rice, naan or chapati.
Spices should be fried in the pan before adding tomatoes & water. This releases the flavours. Doing so made a nice curry, similar to a makhani curry (traditionally mild) but lighter. - 22 Mar 2011 (Review from Allrecipes AU | NZ)
This was an easy and delicious meal that the meateaters in my family enjoyed as well. As the recipe said the chilli powder was to taste I doubled it. The only reason it gets a 4 is because a full can of coconut milk made it a little sloppier than I would have liked but that's just personal taste, I'll just reduce it slightly next time. I served this with basmati rice and Naan using a recipe from this site. Many Thanks. - 22 Jul 2007 (Review from Allrecipes US | Canada)
Definitely double the spices to get the best flavor, also if you use an entire can of coconut milk, just let it simmer longer to thicken it to the right consistantcy. - 12 Dec 2010 (Review from Allrecipes US | Canada)