Baked Stuffed Potatoes (Tandoori Potatoes)

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


4 mediums size - potatoes, washed, peeled and scooped
a little olive oil to brush the potatoes + 2 tbsp olive oil,
For the Filling
(Since i used some leftover veggies, so here is an approximate 1/2 cup - onions, green pepper, carrots and
1 tablespoon - garlic paste
1 teaspoon - garam masala powder
1 teaspoon - chaat masala powder
1/4 teaspoon - dried fenugreek leaves(kasuri methi)
1 teaspoon - olive oil
salt to taste
For the Marinade
3 tablespoons heaped - gram flour(besan)
2 tablespoons - low fat yogurt
1 teaspoon - chaat masala
1/2 teaspoon - garam masala
1 tablespoon - ginger chilli paste
1 tablespoon - garlic paste
1 tablespoon - dried fenugreek leaves(kasuri methi)
salt to taste
For Garnishing
3 tablespoons - coriander chutney
2 tablespoons - chaat masala
2 tablespoons - lemon juice
2 tablespoons - coriander leaves, finely chopped


Preheat the oven to 200 degree C.
Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.
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. 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.
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)
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)
Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.




We miss Tandoori food a lot in Germany - apart from the very few good Indian / Pakistani / Bangladeshi restaurants, there is not too much choice.

Making tandoori food at home is difficult for the simple reason that a tandoor is missing. So I tried to recreate a tandoori recipe using the omnipresent oven - and it turned out pretty well.

I tried out a filling of leftover mixed vegetables, but feel free to substitute with fresh ones - or any other filling which takes your fancy.

Beware - this recipe is rather time consuming. But the end result is worth the effort!




Thursday, January 21, 2010 - 2:22pm


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