You are here

Baked Ricotta Stuffed Tandoori Potatoes

foodlover's picture
Ingredients
  Potatoes 6 Medium
For the tandoori paste
  Greek yogurt 1⁄4 Pint (150 Milliliter)
  Garam masala powder 1 1⁄2 Teaspoon
  Cumin powder 1 1⁄2 Teaspoon
  Garlic paste 1 1⁄2 Teaspoon
  Ginger paste 1 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Red chili powder 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  Vegetable oil 1 Tablespoon
For the filling
  Lemon juice 4 Teaspoon (Or To Taste)
  Ricotta 8 Ounce (200 Gram)
  Spring onion 3 , finely sliced
  Green chilies 2 , finely chopped
  Coriander 1⁄4 Bunch (25 gm), finely chopped (Small Bunch)
  Freshly ground black pepper 1 1⁄4 Teaspoon
  Cashew nuts 1⁄2 Cup (8 tbs), roughly chopped (Handful)
  Vegetable oil 4 Teaspoon
Directions

GETTING READY
1. Heat oven to 190C/170C fan/gas
2. Flatten the rounded ends off the potatoes by cutting slightly at either ends thereafter using an apple peeler and small knife hollow out the potato, leaving a 1-2cm edge all the way around.
MAKING
3. Combine together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures(it is always advisable to over season the mixtures as the potato absorbs most of the salt).
4. Filling the potatoes with the ricotta mixture coat in the paste.
5. In an ovenproof dish rest the potatoes, spooning any remaining paste on top and cooking for 50 minutes-1 hour such that the potato is soft when pierced with the tip of a knife.
SERVING
6. Thickly slice and serve with a salad of tomato, onion and coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

Rate It

Your rating: None
4.08125
Average: 4.1 (16 votes)