Free Recipe Indian Stuffed Potatoes

Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10

Ingredients for Indian Stuffed Potatoes Recipe

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

Indian Stuffed Potatoes Preparation

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. Recipe by: Cooking Light, March 1995, page 84 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

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