This is the Yogiveg take on that classic Hare Krishna potato dish you may have seen in the Krishna recipe books or tried at a temple. It’s usually made with a combo of some or all of these: full fat yoghurt, full fat milk, sour cream or cream, unpressed paneer (fresh cheese) and butter. The original recipe is an extremely fat-laden dish, and high in cholesterol. But as we love golden Gauranga potatoes, crispy on top and creamy underneath, so we set about converting it into something altogether more healthy, but just as delicious!
1 kg potatoes, sliced thinly (but not peeled)
750ml hemp milk (more if you want the finished dish wetter)
1 1/2 tsps seasalt
1/4 tsp black pepper
2 heaped tsps coriander powder
1 1/2 tsp turmeric
1/4 tsp powdered ginger
ground almonds for sprinkling
- Make hemp milk if necessary.
- Cook the sliced potatoes gently in the hemp milk until soft.
- Add the rest of the ingredients except the almonds.
- Spread evenly into an ovenproof dish, scatter the ground almonds on top and bake at 200C until slightly golden-brown on top.