8 medium potatoes, peeled and sliced into 0.5 cm (1/4-inch) disks
water
1tablespoon (20 ml) olive oil
3/4 teaspoon (3 ml) yellow asafetida powder [make sure its Ekadasi hing] – optional
1/2 teaspoon (2 ml) ground dried rosemary
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 teaspoon (2 ml) turmeric
3 cups (750 ml) sour cream
1 tablespoon (20 ml) melted butter
2 teaspoon (10 ml) salt
1/2 cup (125 ml) water
1 teaspoon (5 ml) sweet paprika
2 tablespoon (40 ml) chopped fresh parsley
1) Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm. Remove and drain.
2) Add the olive oil to a medium saucepan, over moderate heat and when hot, add the asafetida. Saute momentarily; add the rosemary, black pepper, turmeric and stir briefly. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
3) Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated (200 C/390 F) oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and serve hot.
Kurma
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