- 6 medium potatoes
For the tandoori paste
- 150ml Greek yogurt
- 1½ tsp every garam masala and cumin powder
- 1½ tsp every garlic and ginger paste (quiz directions under)
- ½ tsp turmeric
- ½ tsp pink chilli powder
- 2 tsp lemon juice
- 1 tbsp vegetable oil
For the filling
- 4 tsp lemon juice (or to sort)
- 200g ricotta
- 3 spring onions, finely sliced
- 2 green chillies, finely chopped
- runt bunch coriander, finely chopped
- 1½ tsp cumin powder
- 1¼ tsp freshly floor shadowy pepper
- handful cashews, roughly chopped
- 4 tsp vegetable oil
- STEP 1
Heat oven to 190C/170C fan/gas 5. Gash the rounded ends off the potatoes, then spend an apple peeler and runt knife to hollow out the potato, leaving a 1-2cm edge the whole formula round.
- STEP 2
Mix together the substances for the paste and the substances for the filling, seasoning every combos – I have a tendency to over-season every combos because the potato will take in one of the salt.
- STEP 3
Delight in the potatoes with the ricotta mixture, then coat within the paste. Take a seat the potatoes in an ovenproof dish, spoon any final paste on high, then cook for 50 minutes-1 hr except the potato is mute when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.
To create garlic or ginger pastes, finely grate
garlic or ginger, or whizz in a food processor
with a dinky bit water. New pastes will take
in an airtight container within the fridge for a
week, or can also simply moreover be frozen in ice-cube trays.
Recipe from Correct Meals magazine, July 2009