Yields: 

 4-6 servings
Prep Time: 
 60 min.
Cook: 
 Kurma
In this dish, slices of potato are folded with herbs, butter, and sour cream and baked to a golden brown. It
is irresistibly rich and delicious, yet effortless to prepare.
There are many variations on this recipe, and this one was taken from Kurma's "Great Vegetarian
Dishes". It is a rich dish and is usually best served with some simpler side dishes like salad or vegetable
stir fry.
8 medium potatoes, peeled and sliced into 0.5 cm (1/4-inch) disks
water
1tablespoon (20 ml) olive oil
3/4 teaspoon (3 ml) yellow asafetida powder [make sure its Ekadasi hing]
1/2 teaspoon (2 ml) ground dried rosemary
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 teaspoon (2 ml) turmeric
3 cups (750 ml) sour cream
1 tablespoon (20 ml) melted butter
2 teaspoon (10 ml) salt
1/2 cup (125 ml) water
1 teaspoon (5 ml) sweet paprika
2 tablespoon (40 ml) chopped fresh parsley
1) Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm.
Remove and drain.
2) Add the olive oil to a medium saucepan, over moderate heat and when hot, add the asafetida. Saute
momentarily; add the rosemary, black pepper, turmeric and stir briefly. Add the sour cream, melted butter,
salt and water. Whisk it into a smooth sauce and remove from the heat.
3) Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole
dish, sprinkle with paprika, and place in the top of a preheated (200 C/390 F) oven. Bake for 30 minutes
or until the top is golden brown. Garnish with fresh parsley and serve hot.