Scalloped Potatoes With Coconut Milk and Chilies
Scalloped Potatoes With Coconut Milk and Chilies is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 350°F.
Whisk the coconut milk, masala, and salt together in a small bowl.
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.
Spread the curry leaves over the top layer.
Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.
Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.