Coriander Layered Potatoes (Multani Aloo)

Ingredients

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
Garnish: Thinly sliced peeled fresh ginger

Directions

Preheat the oven to 350°F / 180°C. 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.