Baked Stuffed Potatoes (Tandoori Potatoes)

Baked Stuffed Potatoes (Tandoori Potatoes)

  Ready in : 45 mins

Baked Stuffed Potatoes (Tandoori Potatoes) could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This side dish has 766 calories, 29g of protein, and 32g of fat per serving. This recipe serves 2. For $3.7 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of chaat masala powder, coriander leaves, chaat masala, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Foodista has 1 fans. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is amazing.

Ingredients

coriander chutney

coriander chutney

3 tablespoons

cottage cheese) - made from of milk

cottage cheese) - made from of milk

1 cup

fenugreek leaves)

fenugreek leaves)

1 tablespoon

flour)

flour)

3 tablespoons

coriander leaves

coriander leaves

2 tablespoons

garam masala

garam masala

0.5 teaspoon

garam masala powder

garam masala powder

1 teaspoon

garlic paste

garlic paste

1 tablespoon

ginger chilli paste

ginger chilli paste

1 tablespoon

lemon juice

lemon juice

0.5 tablespoon

yogurt

yogurt

2 tablespoons

chaat masala powder

chaat masala powder

1 teaspoon

olive oil

olive oil

2 servings

a little olive oil to brush the potatoes

a little olive oil to brush the potatoes

2 tbsp

size - potatoes

size - potatoes

4 medium

chaat masala

chaat masala

2 tablespoons

salt

salt

0.5 teaspoon

salt

salt

1 pinch

Cooking in Steps

  1. 1
    Preheat the oven to 200 degree C.

    oven
    oven
  2. 2
    Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.

    olive oil

    olive oil

    potato

    potato

    salt

    salt

    wrap

    wrap

    aluminum foil
    aluminum foil
  3. 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)Meanwhile prepare the filling, heat oil in a non stick pan, add ginger chilli paste and garlic paste and saute for about a minute.

    garlic paste

    garlic paste

    potato

    potato

    chili pepper

    chili pepper

    ginger

    ginger

    cooking oil

    cooking oil

    baking pan
    baking pan
    oven
    oven
    aluminum foil
    aluminum foil
  4. 4
    Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft.

    vegetable

    vegetable

  5. 5
    Add 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)

    cottage cheese

    cottage cheese

    chaat masala

    chaat masala

    garam masala

    garam masala

    olive oil

    olive oil

    marinade

    marinade

    potato

    potato

    dried fenugreek leaves

    dried fenugreek leaves

    salt

    salt

    aluminum foil
    aluminum foil
    baking pan
    baking pan
  6. 6
    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)

    potato

    potato

    oven
    oven
  7. 7
    Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.

    chaat masala

    chaat masala

    lemon juice

    lemon juice

    coriander

    coriander

    potato

    potato