Alu Gauranga

 

Ingredients for the cheese:
2 liters (8 Cups) organic full fat milk
3 – 4 Tbsp lemon juice

Ingredients for the potatoes:
1 kg potatoes
¾ tsp Himalayan salt
Whey from making the cheese
1 tbsp ghee, butter or olive oil

Ingredients for the sauce:
700 ml (about 3 Cups) sour cream
¼ tsp hing powder
½ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp turmeric
1 tsp kala namak powder
¾ tsp Himalayan salt
½ - 1 tbsp corn starch – optional

Additional ingredients:
¼ tsp dry rosmary
A handful of fresh basil or ¼ tsp dry basil

Method:
Make the cheese first by bringing the milk into a boil and adding the lemon juice gradually
until it curdles. Pour it through the sieve and let it drain until the potatoes are ready to be
baked.

Slice the potatoes (they don’t have to be very thin) and cook them with salt in the whey
(you collected from making the cheese) for about 10 minutes or until they are somewhat
soft but not mushy. Strain them and mix with a tablespoon of ghee, butter or oil.

While the potatoes are cooking, place the cheese in a bow and soften it by kneading with
your hand. If you want it to be very fine, work it in the food processor. Add the sour cream,
spices and salt. If you want the sauce to become solid in the oven, add the corn starch.

Place a layer of potatoes on the bottom of oven-proof pan and sprinkle them with rosemary
and basil. Spread the sauce over the potatoes and, then, arrange another layer of potatoes
on the top. Again, sprinkle with rosemary and basil, followed by the rest of the sauce.

Bake in the pre-heated oven at 200 C / 392 F for about 30 minutes or until the potatoes are
fully cooked and the sauce somewhat absorbed in them.

Note: For a richer dish, you may add mozzarella or other melting cheese on the top.

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Blessings to:  Pure Vegetarian  
This recipe originates from the first cookbook Great Vegetarian Dishes by Kurma Dasa