Goan Style Scalloped Potatoes Recipe

Kaṭā hu'ā Aloo Balchao
Goan Style Scalloped Potatoes
Submitted By: Taz


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)

  1. Preheat oven to 350º F
  2. 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
  3. Grease a 9X9 inch baking dish with ghee
  4. Layer sliced potatoes, minced shallots, and purée (about ⅓ of purée per layer) in baking dish
  5. Spread curry leaves over the top
  6. Cover and bake for 45 minutes or until potatoes are fork tender
  7. Remove cover and bake for an additional 10-15 minutes to brown the top
  8. Remove from oven and allow to stand for 10 minutes
  9. Serve hot

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