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Alu gauranga
(Potatoes au gratin)

The devotees of Ka have named this dish after r Caitanya Mahprabhu, the incarnation of Ka who came to earth to teach the chanting of the Hare Ka mantra. He was also known as Gauranga (the golden one) because of His fair complexion.

Add a vegetable dish and some chapatis, and youll have a most satisfying meal.

Preparation and cooking time: 1 hr

1 lb (450 g) paneer
10 medium-sized potatoes
1/2 teaspoon asafoetida
3 teaspoon salt
1 teaspoon ground black pepper
3 tablespoon chopped fresh coriander or thyme leaves
3 tablespoon ground coriander
3 cups (725 ml) sour cream mixed with 1 teaspoon turmeric
1/4 cup (50 g) butter
2 tablespoon powdered milk

Rinse the paneer well under cold running water. Then gather the cheesecloth tight around the paneer and squeeze out most of the water. Wash and peel the potatoes and cut them into thin slices.

Cover the bottom of a greased casserole or cakepan with one third of the potato slices. Sprinkle this layer with one third of each spice, in this order: asafoetida, salt, pepper, fresh coriander, ground coriander. Cover with a layer of one third of the crumbled paneer and a layer of one third of the cream. Dot with one third of the butter.

Cover this with a second layer of sliced potatoes and other ingredients in the same manner as the first layer. Make the third layer with the rest of the sliced potatoes, and repeat the procedure using the rest of the ingredients. Finally, sprinkle the powdered milk over the top in a thin layer. Cover the casserole with a sheet of aluminum foil wrapped tightly around the edges and put it in the oven for at least 45 minutes at 400F (200C). Remove the aluminum foil 10 minutes before the end of cooking to allow the top to brown.