Scalloped Potatoes with Coconut Milk and Mushrooms

This past weekend I was treated to a visit from my Dad. I always make a point of making a special meal for him and knowing how much he enjoys potatoes, I immediately thought of this recipe for scalloped potatoes with coconut milk and chilies that I found in my treasured and generously post-it-noted marked copy of 660 Curries by Raghavan Iyer. I've made several versions of scalloped potatoes in the past, but the idea of a spicy version was too much to resist. Indeed! This one received rave reviews from my dinner guests.

The only significant change I made was to add some sliced mushrooms to the dish. You will need to mix up some of this fiery red chili and vinegar paste (balchao masala) in preparation. Alternately, you could come up with your own fresh chili and spice paste, but I really think the balchao masala adds an essential kick. For a slightly thicker sauce, whisk a few teaspoons of unbleached white flour or chickpea flour into the coconut and masala paste.

I served this alongside shredded paneer with tomatoes, chilies, mushrooms and chickpeas.

Scalloped Potatoes with Coconut Milk and Mushrooms

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on April 9, 2009 Simple, spicy and delicious vegan scalloped potatoes and mushrooms Print this recipe Ingredients: 1 lb (1/2 kg) potatoes, sliced 13.5 oz (400 ml) can coconut milk 2 tablespoons red chili and vinegar paste (recipe below) 1 1/2 teaspoons sea salt 4 green onions, thinly sliced 6 to 8 button mushrooms, sliced 10 fresh curry leaves (optional) Instructions: Soak the sliced potatoes in cold water for 30 minutes, then drain and set aside. Butter or oil a casserole dish and preheat an oven to 350°. In a small bowl, whisk together the coconut milk, red chili and vinegar paste and salt. Cover the bottom of the casserole dish with a layer of sliced potatoes. Sprinkle a third of the green onions and a third of the sliced mushrooms over the potatoes. Pour a third of the coconut milk sauce on top. Repeat two more times. Top with curry leaves if using. Cover and cook for 45 to 50 minutes or until the potatoes are fork-tender. Remove the lid and continue to cook until the potatoes are browned, about 15 minutes. Serve hot or warm. Makes 4 main servings or 6 to 8 side servings

Red Chili and Vinegar Paste (Balchao Masala)

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian First published on April 6, 2009 A simple, fiery and pungent chili and vinegar paste — great for keeping around to add to soups and curries Print this recipe Ingredients: 1/2 cup red wine vinegar 1 teaspoon tamarind paste 1 cup dried whole red chilies 1 tablespoon cumin seeds 1 teaspoon black peppercorns 1/2 teaspoon whole cloves 1/2 teaspoon ground turmeric 10 cloves garlic, cut in half 2-inch piece fresh ginger, chopped 6-inch cinnamon stick, broken into pieces Instructions: Begin by pouring the vinegar into a blender. Add the remaining ingredients and process until you have a thick paste. Scrape down the sides of the blender as necessary. Refrigerate in a sterilized jar for up to 2 weeks or freeze for later use. Makes 1 cup

Other potato recipes from Lisa's Kitchen:
Scalloped Potatoes with Wild Mushroom Soup
Spicy Potato Pancakes
Aloo Gobi
Mushroom and Jalapeno Breakfast Hash