BAKED RICOTTA-STUFFED TANDOORI POTATOES

Baked ricotta-stuffed tandoori potatoes image

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

Provided by Anjum Anand

Categories Dinner, Main course, Side dish, Starter

Time 1h20m

Number Of Ingredients 17

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 278 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.27 milligram of sodium