Cooler spring days are perfect for enjoying delicious oven-baked dishes like our Indian potato casserole with yogurt sauce. On days when it’s wet or windy outside, there’s hardly anything more comforting than whipping up a flavorful casserole and enjoying the tempting aroma that gradually fills the kitchen as you sit back and relax.
Indian Potato Casserole: An Oven-Baked Dish to Savor
The great thing about casseroles is that they easily feed a whole family or a group of friends. The effort involved is also minimal, as there’s not much to do besides chopping the ingredients and mixing the sauce. Simply pop the Indian potato casserole into the oven and let it do the rest of the work.
The recipe’s light yogurt sauce provides an extra creamy and fresh layer of indulgence to the whole shebang. For those who need a dairy-free adjustment, the dish’s yogurt sauce can easily be adjusted by simply swapping in an unsweetend vegan alternative. No matter which yogurt you are using, the yogurt sauce’s magic lies in it seasoning: Cloves, nutmeg, cumin, cardamom, and paprika make for an irresistible combination that will add bright bursts of flavor to the otherwise heavy dish. Let’s get cooking!
But, it’s not only our Indian potato casserole with yogurt sauce brightens up the colder seasons, but also many other oven-baked dishes. How about trying our chicken cordon bleu casserole next? We can also recommend our Greek feta bake with bread, as well as our extraordinary potato and carrot casserole. We hope you enjoy!
Indian Potato Casserole with Yogurt Sauce
Ingredients
- 4.5 lbs Yukon Gold potatoes waxy variety preferred
- 1 onion
- 2 garlic cloves
- 1 piece of ginger
- 2 whole cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp grated nutmeg
- 1 pinch ground cardamom
- 1¾ cups vegetable broth hot
- 1¼ cups vegan yogurt
- 1 splash lime juice
- salt & pepper
Instructions
- Peel the potatoes, onion, garlic, and ginger. Mince the onion, garlic, and ginger. Thinly slice the potatoes.
- Crush the cloves and combine them with the remaining spices.
- In a bowl, mix the broth, yogurt, and spices. Stir in the onion, garlic, and ginger. Season with lime juice, salt, and pepper to taste.
- Preheat oven to 350°F. Grease a casserole dish, then layer the potatoes in it. Pour the sauce over the potatoes and bake for 45 minutes, or until the potatoes are tender.