Baked Ricotta-Stuffed Tandoori Potatoes

recipe image


  • 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

Be taught Extra

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button