1. Preheat the oven to 350 degrees F. 2. Put the potatoes in a wide pot. 3. Cover completely with the milk, add salt to taste and bring to a boil. 4. Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes or until the potatoes are fork tender. 5. Drain, reserving the liquid and set aside. 6. Meanwhile, in a dry skillet, toast the mustard and cumin seeds over medium-high heat until fragrant. 7. Remove the seeds from the skillet and crush in a mortar and pestle. 8. Set aside. 9. Return the skillet to medium heat and add the clarified butter. 10. Add the onion, toasted seeds, garam masala, coriander and cayenne pepper and saute for 5 minutes, until the onion is soft. 11. Grease a 12-cup shallow baking pan. 12. Spread half of the potatoes in the bottom of the dish. 13. Cover the potatoes with some of the reserved cooking liquid. 14. Sprinkle with half the onion mixture and salt to taste. 15. Add the remaining potatoes and cover with a little more of the reserved cooking liquid. 16. Sprinkle with the remaining onion mixture and salt to taste. 17. Whisk together the cream and the yogurt. 18. Pour over the potatoes and press down to completely cover. 19. Bake in the middle of the oven for 1 hour or until the potatoes are golden and the liquid has mostly evaporated. 20. Let stand for 10 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
