Baked ricotta-stuffed tandoori potatoes

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• mirari

  26 July 2009

  mirari rated and commented on this recipe

  

  tasted nice but quite fiddly to make and took longer than an hour to cook... would make again though

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• Laura

  24 August 2009

  Laura rated and commented on this recipe

  

  I agree, a little fiddly, very nice though, especially the filling

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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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