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Recipe for :

Multani Aloo - Coriander Layered Potatoes

This recipe comes from Monica Bhides's book The Spice is Right.

A new young voice in Indian cooking, Monica Bhide was probably born with a mixing spoon in her mouth! Since the age of ten, cooking has been a lifelong passion for this accomplished caterer and home chef. Monica specialises in Indian cuisine and has prepared everything from an intimate dinner for two to large parties of 40. A graduate of several formal cooking courses in her native India, she is also a voracious cookbook reader and counts hundreds of cookbooks in her collection.

Frustrated by the lack of straightforward Indian cookbooks, Monica became inspired several years ago to develop simplified and healthful versions of her favorite Indian dishes. The result is the collection of mouthwatering Indian recipes in her book The Spice is Right, where Monica, in her down-to-earth and lively writing style, guides Indian food lovers on a non-intimidating and flavourful foray into home-style Indian cooking.

If you would like to purchase a copy of The Spice is Right <click here>

"This dish gets its name from the 'Multani masala' my grandmother would sprinkle on her potatoes along with some of the spices listed below. My attempt to capture the taste here comes pretty close. Multan, a city in Pakistan, is where my family originates from.

Multani masala can be found only in the backstreets of Chandi Chowk, a famous shopping area in Delhi. My grandfather had a store in Chandi Chowk, and he would bring us this masala from his friends there".


6 potatoes, peeled and thinly sliced
Vegetable cooking spray
1 cup / 250 ml finely chopped fresh coriander
2 teaspoons / 10 ml ground coriander
2 teaspoons / 10 ml ground cumin
1 teaspoon / 5 ml red chile powder
1 teaspoon / 5 ml turmeric
Salt to taste

Thinly sliced peeled fresh ginger

  • Preheat the oven to 350F / 180C
  • Place the potatoes in a single layer in a roasting pan; spray with the vegetable cooking spray. Bake until potatoes are tender (about 10 minutes,depending on thickness).
  • Remove the potatoes from the oven and let cool.
  • Meanwhile, in a bowl stir together the fresh coriander, ground coriander, cumin, chile powder, turmeric and salt.
  • Cover the bottom of a large saucepan with a thin layer of overlapping potatoes; do not leave any gaps.
  • Sprinkle with some of the spice mixture.
  • Continue layering until all the potatoes and spices are used.
  • Sprinkle with a few drops of water.Cover and cook over very low heat for about 8 minutes to release and blend the spice flavors.Check frequently to ensure that the potatoes do not burn.
  • Serve hot garnished with thinly sliced ginger.


My grandmother used to make this dish in the days when deep-frying was not considered evil, and she would deep-fry the potatoes instead of baking them. I have to admit, it did taste awesome!.

Serves 6

Monica Bhide
The Spice is right

If you would like to purchase a copy of The Spice is Righ
t <click here>

Monica Bhide, The Spice is Right