
It was more dry than I thought it would be, but I think my expectations were caused by the ubiquitous potato and cauliflower curries that grace pretty much every Indian buffet I have ever sampled. Once I got over my initial surprise at that difference, I decided I liked it better this way.
This paired well with both brown rice and with chapatis. It works as side dish or as the main course.
Since I pretty much followed this recipe as written, rather than post it here I will simply point you toward it. You can find it here.
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