• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Indian Stuffed Potatoes

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 c Grated fresh coconut or
  • 1/2 c Flaked sweetened coconut
  • 1/8 ts Baking soda
  • 2 c Chopped fresh cilantro
  • 2 tb All-purpose flour
  • 1 ts Salt
  • 1 ts Minced serrano chile
  • 1 ts Grated peeled gingerroot
  • 20 sm Red potatoes, (2-1/2 pounds)
  • 2 tb Vegetable oil
  • 5 Whole cloves
  • 1 Cinnamon stick, (3-inch)
  • 1 1/2 c Finely chopped onion
  • 2 ts Ground cardamom
  • 1 ts Ground ginger
  • 1/4 ts Chili powder
  • 2 c Water
  • 1/4 c Plain nonfat yogurt
  • 1/4 c Chopped fresh cilantro


Combine coconut and baking soda in a bowl, and toss well. Add 2 cups
cilantro and next 4 ingredients; stir well, and set aside.

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.

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. Yield: 10 servings (serving
size: 4 potato halves and 3 tablespoons sauce).

Per serving: 238 Calories; 8g Fat (27% calories from fat); 5g Protein; 40g
Carbohydrate; 0mg Cholesterol; 267mg Sodium

Serving Ideas : Garnish with cilantro.

NOTES : From The Ganges Restaurant. Cut potatoes in half horizontally, and
serve with sauce.

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