Masala baked potatoes
Photo by Tamara West
Well-baked potatoes can be just as good as fried ... if not better. Serve these fragrant spuds with a garlicky mint and coriander yoghurt sauce.
|1 tsp||Coriander seeds|
|1 tsp||Mustard seeds|
|1 tsp||Ground turmeric|
|2 tsp||Garam masala|
|1 large||Onion, finely chopped|
|2 small||Green chillies, finely chopped, use up to 5 chillies, depending upon heat|
|1 bunch||Coriander, root ends finely chopped, leaves chopped for serving|
|3 cloves||Garlic, crushed with 1 tsp salt|
|1 knob||Fresh ginger, grated|
|3 stalks||Curry leaves, use leaves only|
|1||Lemon, zest and juice|
|1 cup||Peas, fresh or frozen|
|1 drizzle||Extra virgin olive oil|
- Grind coriander seeds with mustard seeds until smooth. Add ground turmeric and garam masala.
- Mix finely chopped onion with chilli and finely chopped coriander root. Add crushed garlic with salt, grated ginger and curry leaves.
- Gently fry the onion and spice mixes in the butter until onion is soft. Add the lemon zest and juice and the fresh or frozen peas and remove from heat.
- Split baked potatoes down the middle and carefully scoop out the flesh so as not to wreck the shells. Mix potato flesh with masala mix, a handful of chopped coriander leaves and a little olive oil. Season to taste. Stuff back into potato shells and re-bake until hot. Serve with a garlicky mint and coriander yoghurt sauce.
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