Cooking process
Alu gauranga (alu – “potato”, gauranga – “golden”) is an Indian dish made from potatoes baked with crushed paneer, sour cream, butter and spices.
There are variations of cooking this dish regarding the cooking process – for example, sour cream can be mixed with milk, so that the space between the slices of potatoes and cheese is filled.
Also there is an option, when already sliced potatoes are mixed with sour cream and spices and then spread into a baking dish, sandwiching the paneer. This method is relevant, when a lot of potatoes, for example a couple of tens of kilograms, it is baked in parts, and in this case the potatoes will not darken and will not be weathered.
First of all, cut a small cubes panier (you can grate it). Rinse thoroughly with COLD (!) Water.
Grease the large baking dish with plenty of butter, and melt the remaining oil. Rinse the cleaned potatoes with thin plates. Third lay out the form.
Sprinkle with a third part of the salt, asafoetida, black ground pepper, coriander.
Lay out a third of the chopped cheese. Mix sour cream with turmeric and third place on cheese.
Pour the third melted butter.
Then we repeat another layer of potatoes, spices, salt, cheese and sour cream with butter.
And make another layer. Thus, all products will have three layers.
From above evenly sprinkle alu gauranga with dry milk.
Cover the form with foil. We put in the oven, heated to 180 degrees. We bake for about an hour.
But the exact time of roasting will depend on the type of potato, on the moisture of the cheese, on the sour cream, so look at the potatoes, it should become soft, completely bake.
10 minutes before the end of cooking, the foil should be removed and put the alu gauranga back in the oven, so that the top is browned.
Ready dish should be served immediately after cooking, sprinkled with crushed fresh herbs.
Alu gauranga (potatoes baked with paneer)
Alu gauranga (which means “golden potatoes”) will become the basis for a full-fledged dinner, which can be supplemented with various curry, chutney, chapati.
Ingredients
Potatoes – 1200 g
Panier (Adyghe cheese) – 450 g
Sour cream – 700 g
Butter – 50 g
Milk powder – 2 tablespoons.
Spices (asafoetida, black ground pepper, coriander, turmeric) – 1 tsp.
Salt – 3 tsp
Fresh greens
Cooking process
Alu gauranga (alu – “potato”, gauranga – “golden”) is an Indian dish made from potatoes baked with crushed paneer, sour cream, butter and spices.
There are variations of cooking this dish regarding the cooking process – for example, sour cream can be mixed with milk, so that the space between the slices of potatoes and cheese is filled.
Also there is an option, when already sliced potatoes are mixed with sour cream and spices and then spread into a baking dish, sandwiching the paneer. This method is relevant, when a lot of potatoes, for example a couple of tens of kilograms, it is baked in parts, and in this case the potatoes will not darken and will not be weathered.
First of all, cut a small cubes panier (you can grate it). Rinse thoroughly with COLD (!) Water.
Grease the large baking dish with plenty of butter, and melt the remaining oil. Rinse the cleaned potatoes with thin plates. Third lay out the form.
Sprinkle with a third part of the salt, asafoetida, black ground pepper, coriander.
Lay out a third of the chopped cheese. Mix sour cream with turmeric and third place on cheese.
Pour the third melted butter.
Then we repeat another layer of potatoes, spices, salt, cheese and sour cream with butter.
And make another layer. Thus, all products will have three layers.
From above evenly sprinkle alu gauranga with dry milk.
Cover the form with foil. We put in the oven, heated to 180 degrees. We bake for about an hour.
But the exact time of roasting will depend on the type of potato, on the moisture of the cheese, on the sour cream, so look at the potatoes, it should become soft, completely bake.
10 minutes before the end of cooking, the foil should be removed and put the alu gauranga back in the oven, so that the top is browned.
Ready dish should be served immediately after cooking, sprinkled with crushed fresh herbs.