Tandoori baby potatoes with herb yogurt

Tandoori baby potatoes with herb yogurt

By
From
Anjum's Indian Vegetarian Feast
Makes
16
Photographer
Emma Lee

A restaurant vegetarian favourite, these are normally tunnelled out and stuffed with a mixture of paneer, cashew nuts, raisins and the fried potato scraps. This was the initial inspiration for this dish, but these are much easier, lighter and tastier. They make great, easy appetisers or a wonderful side dish, if made with larger potatoes, for a barbecue.

Ingredients

Quantity Ingredient

For the potatoes

Quantity Ingredient
8 baby potatoes
salt
2 tablespoons unsalted butter

For the tandoori marinade

Quantity Ingredient
150g greek yogurt
1 3/4 teaspoons ground cumin
3/4 teaspoon garam masala
1 teaspoon ground coriander
1/4-1/2 teaspoon chilli powder
1 teaspoon paprika
3 garlic cloves, peeled and grated
7g root ginger, grated, (peeled weight)
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice, or to taste

For the topping

Quantity Ingredient
250g greek yogurt
1/3 teaspoon freshly ground black pepper
good handful coriander leaves, chopped
1/2-3/4 small onion, finely chopped
1 green chilli, deseeded and finely chopped, or to taste
2 tablespoons dried cranberries or raisins, (optional, for a sweet/savoury combination)
1-2 tablespoons whole milk, if needed

Method

  1. Peel the potatoes and halve. Bring lots of salted water to the boil in a large saucepan. Add the potatoes and boil for eight minutes. Remove and, when cool enough to handle, use a spoon to scrape out a deep depression so that the potatoes look like boiled egg halves where the yolk has been removed.
  2. Mix the ingredients for the tandoori marinade in a bowl. Add one good teaspoon of salt (the marinade only coats the potato so the salt will not seem excessive). Place the potato halves in the bowl, turn to coat in the marinade and leave to marinate for 30 minutes. Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.
  3. Preheat the oven to 220°C. Place the potatoes, flat side up, on a baking tray and place on the middle shelf of the oven. Cook for 20–25 minutes, or until the marinade looks properly dried. Now turn the potatoes over, move the rack to the top of the oven, and continue to cook for eight to 10 minutes. Turn again and cook for a final eight to 10 minutes. They should be tender by now (check by piercing one of the largest potato halves with a knife).
  4. Meanwhile, melt the butter and brush it over the potatoes. Spoon a rounded teaspoon of topping on to each potato half and serve immediately.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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