Baked Stuffed Potatoes (Tandoori Potatoes) Recipe

Name: Baked Stuffed Potatoes (Tandoori Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes mediums size -, washed, peeled and scooped; 2 tablespoons olive oil; 1 pinch salt to sprinkle on the potatoes; 1/2 cup onions green pepper, carrots and; 1 1/2 tablespoons chilli paste ginger; 1 tablespoon garlic paste; 1 teaspoon garam masala powder; 1 teaspoon chaat masala powder; 1/4 teaspoon fenugreek leaves dried, kasuri methi; 1 teaspoon olive oil; salt to taste; 1 cup low-fat milk; 3 tablespoons gram flour heaped -, besan; 2 tablespoons low-fat yogurt; 1 teaspoon chaat masala; 1/2 teaspoon Garam Masala; 1 tablespoon chilli paste ginger; 1 tablespoon garlic paste; 1 tablespoon fenugreek leaves dried, kasuri methi; salt to taste; 3 tablespoons chutney coriander; 2 tablespoons chaat masala; 2 tablespoons lemon juice; 2 tablespoons coriander leaves finely chopped

Servings: persons

4 potatoes mediums size -, washed, peeled and scooped
2 tablespoons olive oil
1 pinch salt to sprinkle on the potatoes
1/2 cup onions green pepper, carrots and
1 1/2 tablespoons chilli paste ginger
1 tablespoon garlic paste
1 teaspoon garam masala powder
1 teaspoon chaat masala powder
1/4 teaspoon fenugreek leaves dried, kasuri methi
1 teaspoon olive oil
salt to taste
1 cup low-fat milk
3 tablespoons gram flour heaped -, besan
2 tablespoons low-fat yogurt
1 teaspoon chaat masala
1/2 teaspoon Garam Masala
1 tablespoon chilli paste ginger
1 tablespoon garlic paste
1 tablespoon fenugreek leaves dried, kasuri methi
salt to taste
3 tablespoons chutney coriander
2 tablespoons chaat masala
2 tablespoons lemon juice
2 tablespoons coriander leaves finely chopped

1
Preheat the oven to 200 degree C.
2
Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.
3
Place 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)
4
Meanwhile prepare the filling, heat oil in a non stick pan, add ginger chilli paste and garlic paste and saute for about a minute. Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft. Add chaat masala, garam masala, salt, kasuri methi and cottage cheese and mix well.
5
Stuff the filling into the hollows of the semi baked potatoes.
6
Apply the marinade on the potatoes and coat them well on all sides.
7
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)
8
Place 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)
9
Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 potatoes mediums size -, washed, peeled and scooped, 2 tablespoons olive oil, 1 pinch salt to sprinkle on the potatoes, 1/2 cup onions green pepper, carrots and, and more.

Yes, Baked Stuffed Potatoes (Tandoori Potatoes) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Potatoes (Tandoori Potatoes)

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