Recipe: Coriander Layered Potatoes (Multani Aloo) (Indian)

CORIANDER LAYERED POTATOES (MULTANI ALOO)

"This dish gets its name from the "Multani masala" my grandmother would sprinkle on her potatoes along with some of the spices listed below. My attempt to capture the taste here comes pretty close. Multan, a city in Pakistan, is where my family originates from.

Multani masala can be found only in the backstreets of Chandi Chowk, a famous shopping area in Delhi. My grandfather had a store in Chandi Chowk, and he would bring us this masala from his friends there."

6 potatoes, peeled and thinly sliced
Vegetable cooking spray
1 cup finely chopped fresh coriander (cilantro)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red chile powder
1 teaspoon turmeric
Salt to taste
Thinly sliced peeled fresh ginger (for garnish)

Preheat the oven to 350 degrees F.

Place the potatoes in a single layer in a roasting pan; spray with the vegetable cooking spray.

Bake until potatoes are tender (about 10 minutes, depending on thickness). Remove the potatoes from the oven and let cool.

Meanwhile, in a bowl stir together the fresh coriander, ground coriander, cumin, chile powder, turmeric, and salt; set aside.

Cover the bottom of a large saucepan with a thin layer of overlapping potatoes; do not leave any gaps. Sprinkle with some of the spice mixture. Continue layering until all the potatoes and spices are used. Sprinkle with a few drops of water.

Cover the saucepan and cook over very low heat (on the stovetop) for about 8 minutes to release and blend the spice flavors. Check frequently to ensure that the potatoes do not burn.

Serve hot garnished with thinly sliced ginger.

VARIATION:
My grandmother used to make this dish in the days when deep-frying was not considered evil, and she would deep-fry the potatoes instead of baking them. I have to admit, it did taste awesome!

Makes 6 servings
Source: The Spice Is Right: Easy Indian Cooking for Today by Monica Bhide