An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for Sunday brunch, as a piquant alternative to hash browns.

　　

Ingredients

Serves 6

　　1 can (13.5 ounces) unsweetened coconut milk

　　2 tablespoons Balchao Masala

　　1 1/2 teaspoons coarse kosher or sea salt

　　Vegetable cooking spray

　　1 pound russet or Yukon Gold potatoes, peeled, cut crosswise or lengthwise (depending on their size) into 1/4-inch-thick slices, and submerged in a bowl of cold water to prevent browning

　　4 scallions (green tops and white bulbs), thinly sliced crosswise

　　8 to 10 medium-size to large fresh curry leaves

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Whisk the coconut milk, masala, and salt together in a small bowl.

　　

Step 3

Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the scallions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, scallions, and masala two more times, using up all the ingredients

　　

Step 4

Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.

　　

Step 5

Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.

　　From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc.Buy the full book from Amazon.