Goan Style Scalloped Potatoes Recipe
Kaṭā hu'ā Aloo Balchao
Goan Style Scalloped Potatoes
Submitted By: Taz
Ingredients:
1 lb Yukon Gold Potatoes (Aloo) - peeled and thin sliced apx ⅛ inch thick
1 13.5oz Can Unsweetened Coconut Milk (Nariyal ka Doodh)
4 Small Shallots (Gradana) - minced
8-12 Curry Leaves (Kaddi Patta)
2-5 Dried Red Chiles (Lal Mirch) - stems removed - amount to taste
2-3 Whole Cloves (Luang)
2 Cloves Fresh Garlic (Leh-sun)
½ inch piece Fresh Ginger (Adrak)
1 Tbs Ghee
2 Tbs Coconut Vinegar (Nariyal Sirka) - can substitute cider vinegar
1 ½ tsp Kosher Salt (Namak)
⅛ tsp Tamarind Concentrate (Imli)
¾ tsp Cumin Seed (Jeera)
⅛ tsp Black Peppercorns (Kali Mirch)
⅛ tsp Turmeric Powder (Haldi)
⅛ tsp Fresh Ground Cinnamon (Dalchini)
Preparation:
- Preheat oven to 350º F
- Place coconut milk, vinegar, tamarind, dried chiles, cumin seed, peppercorns, cloves, turmeric powder, garlic, ginger, cinnamon, and salt in a food processor or blender and puree (scraping the bowl as needed) until smooth
- Grease a 9X9 inch baking dish with ghee
- Layer sliced potatoes, minced shallots, and purée (about ⅓ of purée per layer) in baking dish
- Spread curry leaves over the top
- Cover and bake for 45 minutes or until potatoes are fork tender
- Remove cover and bake for an additional 10-15 minutes to brown the top
- Remove from oven and allow to stand for 10 minutes
- Serve hot
