Baked Stuffed Potatoes (Tandoori Potatoes)

Name: Baked Stuffed Potatoes (Tandoori Potatoes)
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 2
Cuisine: Indian
Ingredients: 3 tbsp Coriander (3 tablespoons - coriander chutney); 1 cup Cottage Cheese (cottage cheese(paneer) - made from 1 cup of low fat milk); 1 tbsp Fenugreek Seeds (1 tablespoon - dried fenugreek leaves(kasuri methi)); 3 tbsp All-Purpose Flour (3 tablespoons - gram flour(besan)); 2 tbsp Cilantro (2 tablespoons - coriander leaves, finely chopped); 1 ½ tsp Garam Masala (1/2 teaspoon - garam masala + 1 teaspoon - garam masala powder); 1 tbsp Garlic Paste (1 tablespoon - garlic paste); 1 tbsp Chilli (1 tablespoon - ginger chilli paste); ½ tbsp Lemon Juice (1/2 tablespoon lemon juice); 2 tbsp Low Fat Yogurt (2 tablespoons - low fat yogurt); 1 tsp Chaat masala (1 teaspoon - chaat masala powder + 2 tablespoons - chaat masala); 0 tbsp Olive Oil (Olive oil + a little olive oil to brush the potatoes + 2 tbsp olive oil,); 4 pieces White Potatoes (4 mediums size - potatoes, washed, peeled and scooped + a generous pinch of salt, to sprinkle on the potatoes); ½ tsp Table Salt (1/2 teaspoon salt)

120 minIndian

Servings2

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 2 servings

Coriander3 tbsp · 3 tablespoons - coriander chutney
Cottage Cheese1 cup · cottage cheese(paneer) - made from 1 cup of low fat milk
Fenugreek Seeds1 tbsp · 1 tablespoon - dried fenugreek leaves(kasuri methi)
All-Purpose Flour3 tbsp · 3 tablespoons - gram flour(besan)
Cilantro2 tbsp · 2 tablespoons - coriander leaves, finely chopped
Garam Masala1 ½ tsp · 1/2 teaspoon - garam masala + 1 teaspoon - garam masala powder
Garlic Paste1 tbsp · 1 tablespoon - garlic paste
Chilli1 tbsp · 1 tablespoon - ginger chilli paste
Lemon Juice½ tbsp · 1/2 tablespoon lemon juice
Low Fat Yogurt2 tbsp · 2 tablespoons - low fat yogurt
Chaat masala1 tsp · 1 teaspoon - chaat masala powder + 2 tablespoons - chaat masala
Olive Oil0 tbsp · Olive oil + a little olive oil to brush the potatoes + 2 tbsp olive oil,
White Potatoes4 pieces · 4 mediums size - potatoes, washed, peeled and scooped + a generous pinch of salt, to sprinkle on the potatoes
Table Salt½ tsp · 1/2 teaspoon salt

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Steps

1Preheat the oven to 200 degree C.
2Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.
3Place the foil in the baking tray and bake for about 40 minutes( do turn the potatoes once or twice so that it gets baked evenly)Meanwhile prepare the filling, heat oil in a non stick pan, add ginger chilli paste and garlic paste and saute for about a minute.
4Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft.
5Add chaat masala, garam masala, salt, kasuri methi and cottage cheese and mix well.Stuff the filling into the hollows of the semi baked potatoes.Apply the marinade on the potatoes and coat them well on all sides.Line the baking tray with an aluminium foil and place the potatoes on the lined tray, pour a little olive oil on the potatoes all over(optional)
6Place the tray in the centre of the preheated oven (200 degree C) and bake the potatoes until brown(it took approx 50 minutes in my oven)
7Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.