| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter plus 1 ts more for |
|
|
Greasing dish |
| 2 |
lg |
Onions, peeled, halved |
|
|
Lenghtwise and thinly sliced |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Ground tumeric |
| 1 |
lg |
Pinch of cayenne |
|
|
Salt & freshly ground pepper |
|
|
To taste |
| 2 |
|
Cloves garlic, minced |
| 3 |
lg |
Baking potatoes, peeled and |
|
|
Thinly sliced |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
Preheat oven to 350 F.
Melt butter in large skillet over medium low heat. Add onions and cook
stirring frequently until onions are carmelized, about 30 minutes.
Stir together cumin, tumeric, cayenne, salt, pepper and garlic.
Butter a 13 X 9 inch baking dish. Layer half the potatoes in the dish,
overlapping slightly. Sprinkle with half the spice mixture. Cover with
onions. Layer remaining potatoes over onions and sprinkle with remaining
spice mixture. Pour cream over top.
Cover with aluminum foil and bake until potatoes are tender, about 2
hours. Let cool slightly, cut into rectangles and serve.
Serves 6.
Posted to MM-Recipes Digest V4 #236 by jarin@odyssee.net (Jacques Lorrain)
on Sep 6, 1997
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