Name: Baked ricotta-stuffed tandoori potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Indian
Ingredients: 6 medium potatoes; 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; 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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Baked ricotta-stuffed tandoori potatoes

Baked ricotta-stuffed tandoori potatoes

Anjum Anand

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Serves 6

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 3 out of 5.2 ratingsRate

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A light and unusual vegetarian dish for an Indian-style dinner party - great with a fresh, fragrant salad

Vegetarian

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Complete the dish

Showing items 1 to 3 of 3

Tomato, cucumber & coriander salad

A star rating of 4.7 out of 5.57 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal278
fat14g
saturates5g
carbs31g
sugars3g
fibre2g
protein10g
salt1.27g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2009

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A star rating of 3 out of 5.2 ratings

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