Indian Spiced Potato Gratin Recipes

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INDIAN-SPICED POTATOES ANNA



Indian-Spiced Potatoes Anna image

Transform potatoes into global fusion favorite with this recipe, which layers ordinary spuds with adventuresome Indian spices.

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 6

3 lb unpeeled russet potatoes, scrubbed
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon garam masala
4 tablespoons butter, melted
1 tablespoon chopped fresh chives

Steps:

  • Heat to oven to 450°F. Slice potatoes thinly to about 1/8-inch thickness using a mandolin or food processor. Pat the potato slices dry with a towel.
  • In a small bowl, combine the salt, pepper and the garam masala. In another small bowl, have the melted butter ready with a pastry brush. Have all your ingredients ready near your stove top.
  • Heat an 8 or 9-inch oven-proof saute pan (or a well seasoned cast iron skillet) over medium heat. Spoon 2 1/2 tablespoons of butter into the pan and swirl to coat. Lay a layer of potatoes, slightly overlapping to cover the bottom of the pan in circular, concentric pattern. Brush with butter over and season with a pinch of the salt/pepper/spice mixture. Repeat adding layers of potatoes, butter and spice mixture until you've used all the potatoes. On top of the last layer of potatoes, brush with butter one last time. By this time, the bottom layer should be busy crisping.
  • Carefully cover the pan tightly with a lid or tin foil and bake for 20 minutes. Uncover and bake for another 20 minutes, until the potatoes are beautifully browned and crisp on top and the potatoes are cooked through in the center. Remove from the oven. If necessary, use a spatula to loosen the edges and the bottom layer from the pan. If you want to serve the potatoes in the pan at the table, use a pizza cutter or pair of kitchen shears to cut into 6-8 triangular slices (like a pizza). Or you can invert your potato cake onto a large plate and serve upside down!

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

SPICED SWEET POTATO GRATIN



Spiced Sweet Potato Gratin image

Categories     Ginger     Side     Bake     Thanksgiving     Casserole/Gratin     Cheddar     Curry     Sweet Potato/Yam     Fall     Cinnamon     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

4 pounds red-skinned sweet potatoes (yams; about 3 1/4 pounds)
1 tablespoon curry powder
1 tablespoon ground cumin
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon (scant) salt
1 1/2 cups sour cream, divided
3 cups shredded extra-sharp white cheddar (about 12 ounces)

Steps:

  • Preheat oven to 350°F. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.
  • Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly. Spread 1/2 cup sour cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over sour cream. Sprinkle with 1 cup cheese. Repeat twice with remaining sweet potatoes, sour cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes. DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 400°F oven until hot, about 15 minutes.
  • Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.

INDIAN SPICED POTATOES - 20 MINUTES



Indian Spiced Potatoes - 20 minutes image

These quick Indian spiced potatoes have got to be the quickest Indian dish you can ever make!! Simple, easy, and effortless. It's ready in 20 minutes or less. This very versatile dish can be served on its own or as a side dish pairing with a delicious main course.

Provided by Veena Azmanov

Categories     Side Dish

Time 20m

Number Of Ingredients 14

1 lb Potatoes diced (4 to 5 large)
1 tbsp Ginger (grated)
1 tbsp Garlic (minced)
2 tbsp Cooking oil (canola/peanut)
1 tbsp Black mustard seed
2 tbsp Lemon juice
2 tsp Salt (or more to taste)
1 tsp Pepper
1/2 cup Cilantro leaves (chopped)
5 Curry leaves (optional)
1/2 tsp Chili powder / cayenne (up to 1 tsp)
1 tbsp Coriander powder
1/2 tbsp Cumin powder
1 tsp Turmeric powder

Steps:

  • Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
  • Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set asidePro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
  • Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
  • In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted.
  • Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. Followed by the spices and water. Cook for another 30 seconds until fragrant. Pro tip - the water will prevent the spices from burning. If necessary add 2 tbsp more.
  • Then add the potatoes. Toss them gently to coat with all the spices. Cook for a minute on medium-low tossing so it's all well coated. Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes.
  • Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
  • Garnish with more chopped cilantro before serving.

Nutrition Facts : ServingSize 100 g, Calories 114 kcal, Carbohydrate 17 g, Protein 2.3 g, Fat 4.6 g, SaturatedFat 0.4 g, Sodium 664 mg, Fiber 2.6 g, Sugar 0.9 g, UnsaturatedFat 4.2 g

INDIAN-SPICED POTATO GRATIN



Indian-Spiced Potato Gratin image

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 1h45m

Yield Six servings

Number Of Ingredients 10

1 tablespoon unsalted butter, plus additional for greasing dish
2 large onions, peeled, halved lengthwise and thinly sliced crosswise
1 tablespoon ground cumin
1 teaspoon ground turmeric
Large pinch cayenne pepper
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 cloves garlic, peeled and minced
3 large baking potatoes, peeled and cut into 1/16 -inch slices
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring frequently, until onions are caramelized, about 30 minutes. Set aside.
  • In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper. Stir in the garlic.
  • Butter a 13-by-9-by-2-inch baking dish. Layer half of the potatoes in the dish, overlapping them slightly. Sprinkle with half of the spice mixture. Cover with the onions. Layer the remaining potatoes over the onions. Sprinkle with the remaining spice mixture, and pour the cream over the top.
  • Cover with aluminum foil and bake until the potatoes are tender, about 1 hour. Let cool slightly, cut into rectangles and serve. (The potatoes can be made ahead and reheated in a low oven, covered with aluminum foil.)

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 499 milligrams, Sugar 4 grams, TransFat 0 grams

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