做法
- 厚锅中加热黄油。加洋葱炒五分钟。
- 加大蒜翻炒六十秒。加划开的绿辣椒翻炒三十秒。
- 加土豆片翻拌使之裹上黄油。
- 加水和盐。盖锅慢炖十五分钟——土豆应变软。
- 把牦牛奶酪捏碎加入，轻柔搅拌至化开，酱汁应变得奶香浓郁。
- 撒上香菜。配红米饭食用。
Common questions
Can 土豆奶酪咖喱 be made ahead?
土豆奶酪咖喱 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 土豆奶酪咖喱 spicy?
土豆奶酪咖喱 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 土豆奶酪咖喱 vegetarian or gluten-free?
土豆奶酪咖喱 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 土豆奶酪咖喱 to make at home?
土豆奶酪咖喱 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 土豆奶酪咖喱 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
土豆奶酪咖喱是辣椒奶酪的温和姊妹——以土豆替代辣椒作主菜。这道菜与不丹家庭餐食紧密相关；素食的不丹人把它作为主咖喱。
