With a lot of recipe books I end up making one or two items, but with this I have made well over 75% of them. I will say the cinnamon scent attracted my 5 year old and she devoured 2, even though they were quite spicy! We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. This is a breeze to put together and the result really transforms the green beans, which I find a boring vegetable.

The book recommends a heaping teaspoon, but for many of the kachori, I was able to use a full tablespoon. My deviations: As is the MO in the Nightshade house, I used a combination of chiles, jalapeño, Serrano, and Anaheim, in both the chutney and the chicken (with a bit of red chile added as garnish).

I didn't really get the point of the parchment paper wrap other than to replace the flavor-providing banana leaf traditionally used. Particularly useful are the detailed glossary of ingredients and spices, proposed menus and ideas for leftovers.

Chiming in to say that I agree with Rutabaga and Tealismyname that this is better off as an accompaniment and not a main. We've made this no less than five times and even the picky eater asked for this as his birthday meal this year. This was good, but next time I will increase the amount of garlic and ginger, as I felt the flavors were a little mild. I ended up using chipotle as the chile powder, which with the honey and tamarind gave it a much more Mexican than Indian-flavor profile. I agree with the prior reviewer, simply the best chicken curry I’ve ever made and definitely one of the best we’ve eaten.Simple to prepare and perfect for serving with any Indian curry dish, but particularly to brighten the plate and give something fresh and contrasting. Like Rutabaga, I cooked this in a wide skillet, browned the onions and let it sit for ten minutes after turning off the heat and it was perfect. Also, I've discovered that I don't like the stringy texture of sliced onions in these curries, so next time I'm going to chop them.

Still, I'd say that overall this is a very kid-friendly curry, and pairs well with any number of Indian side dishes or relishes, especially something a little more astringent or spicy. I cheated and made this with cilantro rather than mint, and thoroughly enjoyed it (although I will try it with mint in the future). I made this and had to use chaat masala instead of garam masala and that made it taste a little sour. The explosive taste of pan-fried chicken livers in a cumin butter masala, or the deep, rich tones of dal makhani, will satiate the savory taste buds.This was tasty but man, I started sweating (figuratively and literally) as the paneer began to pop in the hot oil. These things are a matter of taste, of course, but I thought it was way too much salt and had to try to scrape all the salt on the bottom of the pan to one corner and get it out of the pan. I never would have expected peanuts as an ingredient here, but it really balances the cilantro without making it taste overly of peanuts.