indian-spiced baked potato

Thank you for all of your kind words and feedback on the cucumber raita recipe! I will definitely be posting more variations of the savory yogurt dishes in the future.

But for today, I am switching gears to something completely different. I know that finding some of the spices for these recipes is a challenge, so hopefully this one should be a bit simpler!

The key ingredient here is tandoori paste. You may be able to find this in the international section of your local grocery store. Of course, it is always available on Amazon if you aren’t able to find it in the grocery store.

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So… baked potatoes. I know that potatoes have a bad reputation. In fact, back in the days when I was anti-carbs (what was I thinking?), I never ate potatoes. Luckily, I grew to realize that potatoes are not the enemy! They contain a good amount of nutrients, and how they are prepared makes a world of difference. Maybe this recipe will have you intrigued!

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Indian-Spiced Baked Potatoes (Makes 4)

Ingredients:

  • 4 Yukon gold potatoes
  • 1 bag of frozen broccoli florets
  • 2 tbsp tandoori paste
  • 6 tbsp + 1/2 cup plain yogurt (divided)
  • 3 green onions, sliced
  • 1 tbsp olive oil
  • salt + pepper, to taste

Directions:

Preheat the oven to 375 degrees F.

Thaw the broccoli florets and proceed only when the florets are no longer frozen. (To expedite, place in the microwave to thaw).

Mix 6 tbsp yogurt with 2 tbsp tandoori paste. Add the broccoli and stir to coat. Allow to marinate for 30 minutes.

Rinse and scrub the potatoes. Dry with a paper towel. Place the potatoes onto a baking sheet. Brush olive oil onto the potatoes, and sprinkle with salt and pepper. Bake for 45 minutes to 1 hour. Remove the potatoes from the oven.

Place the marinated broccoli onto a greased baking sheet. Cover with aluminum foil and place in the oven for 15 minutes. After the 15 minutes, remove the aluminum foil and bake for another 15 minutes. Remove the broccoli from the oven.

Mix the sliced green onions into the remaining yogurt. Add salt and pepper as needed.

Assemble the potatoes by slicing them in half. Place the broccoli into the potatoes, top with yogurt sauce and more tandoori paste for an additional kick!

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Enjoy!

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