Ingredients:
6 large baking potatoes
2 tablespoons ghee, melted
1 cup sour cream
1 teaspoon turmeric powder ( hurdee)
1 teaspoon roasted cumin seeds ( jeera)
1 teaspoon chili powder
4 sprigs fresh thyme, chopped
fresh ground black pepper
Directions:
Preheat oven to 180 degrees celsius.
Boil potatoes in salted water till fully cooked. Peel and cut potatoes into eighths. Drizzle ghee over.
Mix sour cream, turmeric and chilli. Add a few tablespoons of water to sauce if too thick.
Coat potatoes well in this sauce.
Place mixture in a well buttered roasting tray, add herbs, jeera and pepper and bake till a golden crust has formed.
Serve with a crisp green salad and lentils. Bon appetit!
Servings: 8-10
Time preparation: 15 min.
Time total: 35 min.