Indian Stuffed Potatoes Recipe

Name: Indian Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut; 1/8 teaspoon baking soda; 2 cups chopped fresh cilantro; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1 teaspoon minced serrano chile; 1 teaspoon grated peeled gingerroot; 20 small red potatoes (about 2 1/2 pounds); 2 tablespoons vegetable oil; 5 whole cloves; 1 (3-inch) cinnamon stick; 1 1/2 cups finely chopped onion; 2 teaspoons ground cardamom; 1 teaspoon ground ginger; 1/4 teaspoon chili powder; 2 cups water; 1/4 cup plain nonfat yogurt; 1/4 cup chopped fresh cilantro

Servings: persons

1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut
1/8 teaspoon baking soda
2 cups chopped fresh cilantro
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon minced serrano chile
1 teaspoon grated peeled gingerroot
20 small red potatoes (about 2 1/2 pounds)
2 tablespoons vegetable oil
5 whole cloves
1 (3-inch) cinnamon stick
1 1/2 cups finely chopped onion
2 teaspoons ground cardamom
1 teaspoon ground ginger
1/4 teaspoon chili powder
2 cups water
1/4 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro

1
Combine coconut and baking soda in a bowl, and toss well. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside.
2
Using a melon baller, scoop a hole out of the center of each potato. Stuff the center of each potato with coconut mixture, reserving any remaining coconut mixture.
3
Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon stick; saute 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; saute 3 minutes or until tender. Stir in the cardamom and next 2 ingredients. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture. Combine water and yogurt; stir well. Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Cut potatoes in half horizontally, and serve with sauce. Garnish with cilantro.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut, 1/8 teaspoon baking soda, 2 cups chopped fresh cilantro, 2 tablespoons all-purpose flour, and more.

Yes, Indian Stuffed Potatoes falls under the Soups & Stews 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.

That's it — enjoy your meal!

Indian Stuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions