Scalloped Potatoes with Coconut Milk and Mushrooms


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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 MilkScalloped Potatoes with Coconut Milk and Mushrooms
Recipe by
Adapted from 660 Curries
Cuisine: Indian
Published on April 9, 2009

Simple, spicy and delicious vegan scalloped potatoes and mushrooms

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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)Red Chili and Vinegar Paste (Balchao Masala)
Recipe by
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

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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
Scalloped Potatoes with Coconut Milk and Mushrooms

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

22 comments:

Astra Libris said...

Spicy scalloped potatoes?? YES please!! YUM!! (even better with mushrooms, too... :-)

Ann said...

Who can resist those scalloped potatoes..inviting and tempting ..love to have some..

Johanna said...

yum - love the addition of coconut milk here - such a different and fascinating version of scalloped potatoes to those I grew up with

Superchef said...

looks lovely. I just love this book 660 curries!!!

A_and_N said...

Love the combination of potatoes and coconut! That looks like a very handy book to have for curries :)

rekhas kitchen said...

wow that looks so delicious and perfect for dinner i think and i am going to try this for dinner today thank you so much for the delicious recipe

Michelle @ Find Your Balance Health said...

Wow, looks awesome. I never know what to do with leftover coconut milk!

eatme_delicious said...

Yum what a delicious take on scalloped potatoes!

Madhumathi said...

Wonderful recipe..coconut milk,potatoes and mushroom is a wonderful combo ...It sounds delicious :)

Aparna said...

Those potatoes are looking very good. Balchao masala is something that is used here in Goa, to cook non-vegetarian food.

Kevin said...

I really like the sound of scalloped potatoes with coconut milk!

Srivalli said...

That sure is a lovely way to eat potatoes!

Ksenia said...

I was pleased to try to cook some of your recipes ^_^
That potatoes with coconut milk and mushrooms also look appetizing. I have a HUGE bag of mushrooms lying in the fridge, getting limp. So maybe you are going to see soon a version of that recipe but with sweet potatoes and almond milk ;)(I ran out of coconut milk, je je)

Ivy said...

These sound fantastic. Why didn't I think of coconut milk all this time I was fasting. It is vegan isn't it?
Happy Easter.

Bellini Valli said...

What a fabulous idea Lisa to add punch to humble potatoes.

mangocheeks said...

These look very tasty. I am always looking for new ways to jazz up potatoes and the coconut milk sounds delicious to me. I must try this.

Fenris Badwulf said...

I rather liked them; certainly one of your top ten.

You have put alot of your top ten lately.

Cynthia said...

This is such an excellent idea to make the scalloped potatoes with coconut milk! Will definitely try this.

persian_austinite said...

Love this recipe. Thank you!

JES said...

Wow. I made this dish tonight. It was a hit. My daughter even got a piece of bread to sop up the delicious broth. Thanks!

Anonymous said...

This was so good, I made it twice last week! The first time, though, my potatoes took much longer to cook - so the next time, I cooked them 'til nearly tender. The results were perfect. I am wondering if you are aware of other recipes with this addictive masala. It was super-easy to make but I don't always have coconut milk on hand.

Lisa said...

The paste goes well with pretty much any Indian curry or soup. You may also want to try this recipe for scrambled chickpea flour:

http://foodandspice.blogspot.ca/2009/04/scrambled-chickpea-flour-with-fiery-red.html

or these savory crepes:

http://foodandspice.blogspot.ca/2012/10/chickpea-flour-besan-crepes-with-spinach.html

The possibilities are endless indeed.