Baked Stuffed Potatoes (Tandoori Potatoes)
By: Veggi Fare
Published: Thursday, January 21, 2010 - 2:22pm

Ingredients




4 mediums size - potatoes, washed, peeled and scooped
a little olive oil to brush the potatoes + 2 tbsp olive oil,
a generous pinch of salt, to sprinkle on the potatoes
For the Filling
(Since i used some leftover veggies, so here is an approximate 1/2 cup - onions, green pepper, carrots and 
1 1/2 tablespoons - ginger chilli paste
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
cottage cheese(paneer) - made from 1 cup of low fat milk
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

Preparation

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.

About


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!