Hi Supermoms,

Chettinad in Tamil Nadu is known for it's tasty and spicy food . Lasagne is a famous Italian dish that screams cheese . I love experimenting and adding creativity with great taste to my dishes . It keeps me so much excited .

Today , I proudly share my newest creation " Chettinad Potato Lasagne" , a flourless Lasagne with the taste literally exploding in your mouth . I have collaborated with Mother Dairy Cheese to bring this recipe to you .

You can watch me take you step by step into the recipe in my second Mother Dairy Insta Cooking Class .

Chettinad Potato Lasagne

Preparation time : 15 minutes
Cooking time : 45 minutes
Serves : 4
1 cup = 250 ml cup
Special Equipment/Vessel : Baking pans /bowls of your choice , heavy bottom kadai or wok

Ingredients :

4 medium size Potatoes ( washed, thinly sliced into discs along with skin, soak in salted water till use )
8-10 cheese slices
1 teaspoon butter ( to grease the baking tins/bowls)

For the Chettinad Masala:

4 tomatoes ( ripe)
20 shallots /sambar onions( peeled)
5 garlic pods
1/2 cup coconut ( fresh, finely chopped)
1 tablespoon oil or 1 teaspoon ghee
salt to taste

Spice Powders :

2 teaspoons Kashmiri chilli powder
1 teaspoon roasted dhania powder / coriander powder
1/2 teaspoon curry leaves powder
2 pipli/long pepper ( finely powdered )( you can also use peppercorns)
1 teaspoon fennel powder
1/2 teaspoon garam masala powder

Method :

1. In the smallest jar of a mixer, add the shallots , garlic and grind them using just 1 tablespoon of water and set them aside.

2. Puree the tomatoes and set it aside.
3. Now grind the coconut using little water to a fine paste.
4. Heat a kadai/wok with oil over low/medium flame.
5. When the oil is hot, add the ground shallot-garlic paste , spice powders, salt and mix well.

6. Cook the mixture for 5-7 minutes or till the time the extra water is absorbed.
7. Now add the tomato puree and allow it to cook for 5-7 minutes over medium flame.

8. Add the ground coconut mixture and cook till most of the moisture is absorbed and switch off.

Your Chettinad Masala is ready. Let us now assemble the Lasagne.

1. Preheat the oven at 180 degrees C for 10 minutes.
2. Grease the baking tray/pan with butter.

3. First line the base layer with potatoes.

4. Spoon one ladle of chettinad masala and spread it over the potatoes.

5. Place Mother Dairy cheese slices over the masala.

6. Repeat this process to make another two layers , finishing off with the Mother Dairy cheese layer.
7. Cover the pan loosely with foil.

8. Place the pan in the middle rack of the oven and bake at 180 degrees C for 15 minutes .
9. After 15 minutes, remove the foil and bake for another 2-3 minutes at 150 degrees C so that the cheese layer browns a little.