Baked ricotta-stuffed tandoori potatoes
A light and unusual vegetarian dish for an Indian-style dinner party - great with a fresh, fragrant salad
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 50 mins
Vegetarian
- Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
- Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures - I tend to over-season both mixtures as the potato will absorb some of the salt.
- Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.
TIP
To make garlic or ginger pastes, finely grate garlic or ginger, or whizz in a food processor with a little water. Fresh pastes will keep in an airtight container in the fridge for a week, or can be frozen in ice-cube trays.
PER SERVING
278 kcalories, protein 10g, carbohydrate 31g, fat 14 g, saturated fat 5g, fibre 2g, sugar 3g, salt 1.27 g
Recipe from Good Food magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11206/
http://www.bbcgoodfood.com/recipes/11206/
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Ingredients
- 6 medium potatoes
FOR THE TANDOORI PASTE
- 150ml Greek yogurt
- 1½ tsp each garam masala and cumin powder
- 1½ tsp each garlic and ginger paste (see instructions below)
- ½ tsp turmeric
- ½ tsp red chilli powder
- 2 tsp lemon juice
- 1 tbsp vegetable oil
FOR THE FILLING
- 4 tsp lemon juice (or to taste)
- 200g ricotta
- 3 spring onions , finely sliced
- 2 green chillies , finely chopped
- small bunch coriander , finely chopped
- 1½ tsp cumin powder
- 1¼ tsp freshly ground black pepper
- handful cashews , roughly chopped
- 4 tsp vegetable oil
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 50 mins
Vegetarian
Ingredients
- 6 medium potatoes
FOR THE TANDOORI PASTE
- 150ml Greek yogurt
- 1½ tsp each garam masala and cumin powder
- 1½ tsp each garlic and ginger paste (see instructions below)
- ½ tsp turmeric
- ½ tsp red chilli powder
- 2 tsp lemon juice
- 1 tbsp vegetable oil
FOR THE FILLING
- 4 tsp lemon juice (or to taste)
- 200g ricotta
- 3 spring onions , finely sliced
- 2 green chillies , finely chopped
- small bunch coriander , finely chopped
- 1½ tsp cumin powder
- 1¼ tsp freshly ground black pepper
- handful cashews , roughly chopped
- 4 tsp vegetable oil
PER SERVING
278 kcalories, protein 10g, carbohydrate 31g, fat 14 g, saturated fat 5g, fibre 2g, sugar 3g, salt 1.27 g
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26 July 2009
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24 August 2009
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