Indian Spiced Potatoes

Name: Indian Spiced Potatoes
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 2 lbs potatoes, peeled and cut into 1/8-inch slices; 1 1/2 cups milk; 1 tablespoon mustard seeds; 1 teaspoon cumin seed; 1 tablespoon clarified butter; 1 onion, thinly sliced; 1 teaspoon garam masala; 1 teaspoon ground coriander; cayenne pepper; 1/2 cup whipping cream; 1 cup nonfat yogurt

Submitted by Irmgard

"This recipe from Christine Cushing is scalloped potatoes with an East Indian twist. Different but delicious!"

Download

Ready In:: 1hr 35mins
Ingredients:: 11
Serves:: 8

ingredients

2 lbs potatoes, peeled and cut into 1/8-inch slices
1 ¹⁄₂ cups milk
1 tablespoon mustard seeds
1 teaspoon cumin seed
1 tablespoon clarified butter
1 onion, thinly sliced
1 teaspoon garam masala
1 teaspoon ground coriander
cayenne pepper
¹⁄₂ cup whipping cream
1 cup nonfat yogurt

directions

Preheat the oven to 350 degrees F.
Put the potatoes in a wide pot.
Cover completely with the milk, add salt to taste and bring to a boil.
Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes or until the potatoes are fork tender.
Drain, reserving the liquid and set aside.
Meanwhile, in a dry skillet, toast the mustard and cumin seeds over medium-high heat until fragrant.
Remove the seeds from the skillet and crush in a mortar and pestle.
Set aside.
Return the skillet to medium heat and add the clarified butter.
Add the onion, toasted seeds, garam masala, coriander and cayenne pepper and saute for 5 minutes, until the onion is soft.
Grease a 12-cup shallow baking pan.
Spread half of the potatoes in the bottom of the dish.
Cover the potatoes with some of the reserved cooking liquid.
Sprinkle with half the onion mixture and salt to taste.
Add the remaining potatoes and cover with a little more of the reserved cooking liquid.
Sprinkle with the remaining onion mixture and salt to taste.
Whisk together the cream and the yogurt.
Pour over the potatoes and press down to completely cover.
Bake in the middle of the oven for 1 hour or until the potatoes are golden and the liquid has mostly evaporated.
Let stand for 10 minutes before serving.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Irmgard

Canada

I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!

View Full Profile