作法
- 於厚重鍋中加熱奶油。加入洋蔥炒5分鐘。
- 加入大蒜炒60秒。加入縱切青辣椒,翻炒30秒。
- 加入馬鈴薯片,翻拌使其裹上奶油。
- 加入水與鹽。加蓋燉煮15分鐘——馬鈴薯應軟熟。
- 撥入犛牛起司,輕輕攪拌融化。醬汁應呈奶香濃郁。
- 撒上香菜。搭配紅米飯享用。
Common questions
Can 馬鈴薯起司 be made ahead?
馬鈴薯起司 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 馬鈴薯起司 spicy?
馬鈴薯起司 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 馬鈴薯起司 vegetarian or gluten-free?
馬鈴薯起司 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 馬鈴薯起司 to make at home?
馬鈴薯起司 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 馬鈴薯起司 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
馬鈴薯起司是辣椒起司的溫和近親——以馬鈴薯而非辣椒為主蔬菜。此菜與不丹家庭餐密不可分;素食的不丹人以此作為主要咖哩。
