Side Pannel
Indian Stuffed Potatoes
Indian Stuffed Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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