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1
Preheat the oven to 350 degrees F.
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2
Put the potatoes in a wide pot.
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3
Cover completely with the milk, add salt to taste and bring to a boil.
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4
Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes or until the potatoes are fork tender.
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5
Drain, reserving the liquid and set aside.
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6
Meanwhile, in a dry skillet, toast the mustard and cumin seeds over medium-high heat until fragrant.
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7
Remove the seeds from the skillet and crush in a mortar and pestle.
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8
Set aside.
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9
Return the skillet to medium heat and add the clarified butter.
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10
Add the onion, toasted seeds, garam masala, coriander and cayenne pepper and saute for 5 minutes, until the onion is soft.
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11
Grease a 12-cup shallow baking pan.
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12
Spread half of the potatoes in the bottom of the dish.
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13
Cover the potatoes with some of the reserved cooking liquid.
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14
Sprinkle with half the onion mixture and salt to taste.
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15
Add the remaining potatoes and cover with a little more of the reserved cooking liquid.
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16
Sprinkle with the remaining onion mixture and salt to taste.
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17
Whisk together the cream and the yogurt.
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18
Pour over the potatoes and press down to completely cover.
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19
Bake in the middle of the oven for 1 hour or until the potatoes are golden and the liquid has mostly evaporated.
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20
Let stand for 10 minutes before serving.
