Baked potatoes with Adyghe cheese "Alu gauranga"
6 servings
60 minutes
A very tasty and simple dish of Indian cuisine!
1
Peel the potatoes and slice them thinly. Mix the sour cream with 1 tsp of turmeric.
- Potato: 1 kg
- Sour cream: 600 g
- Turmeric: 1 teaspoon
2
Grease the bottom of the dish with oil and layer a third of the potatoes.
- Butter: 50 g
3
Sprinkle the potatoes with a third of all spices in the following order: asafoetida, salt, pepper, chopped cilantro, ground coriander. Asafoetida can be replaced with about 3 cloves of garlic.
- Asafoetida: 0.8 teaspoon
- Salt: to taste
- Ground black pepper: 1 teaspoon
- Chopped cilantro (coriander): 0.5 bunch
- Ground coriander: 3 tablespoons
4
Sprinkle Adyghe cheese on top (if you have paneer, it will be more authentic), and pour one third of sour cream with turmeric and one third of melted butter.
- Adyghe cheese: 460 g
- Sour cream: 600 g
- Butter: 50 g
5
Then layer the second layer of potatoes, spices, and cheese in the same order, followed by the third layer, but without greens—save them for garnish when it's ready.
- Potato: 1 kg
- Asafoetida: 0.8 teaspoon
- Salt: to taste
- Ground black pepper: 1 teaspoon
- Ground coriander: 3 tablespoons
- Adyghe cheese: 460 g
- Sour cream: 600 g
- Butter: 50 g
6
Sprinkle dry milk on top of the third layer (this step can be skipped).
- Dry milk: 2 tablespoons
7
Cover the form with foil, tightly fold the edges, and place it in a preheated oven at 200 degrees for 1.5 hours. Note: There will be a lot of liquid in the form, so it's better to place it on a tray or use a high form without reaching the edges to avoid overflow.
8
Remove the foil 10 minutes before it's done to brown the top.
9
Ready to garnish with remaining cilantro leaves.
- Chopped cilantro (coriander): 0.5 bunch