Indian-Style Potatoes

It might not be fair for me to review this since I changed a main ingredient and the cooking style, but I wanted to share anyway, because the result was great. I focused on the green beans, omitting the potatoes altogether. I sauteed all the remaining ingredients (except water) in a frying pan, then added the beans to coat. I then roasted the beans and spices in the oven at 400F for about 30-40 min (until they were tender and slightly puckered). Since I have a 3 year old, I used 1/4 teaspoon of cayenne pepper instead of 3/4 teaspoon of crushed red pepper (it was still somewhat spicy, but not overwhelmingly so). The result was so good that my husband was using the beans as incentive to get my daughter to eat the rest of her dinner. I'd give that recipe a 5.

The spices were quite tasty, but I felt like the green beans and potatoes didn't go all that great together - until wrapped up in a chapati, which somehow acted as the perfect binder for the flavors in the dish! Would make again, but perhaps cut the vegetables into smaller pieces and serve in a thicker sauce.