Tandoori Baked Potatoes Recipes

TANDOORI ROASTED ROOT VEGETABLE STEW

Tandoori Roasted Root Vegetable Stew image

This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.

Provided by Patak's Canada

Categories World Cuisine Recipes Asian Indian

Time 1h20m

Yield 2

Number Of Ingredients 12

Ingredients

4 cups chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks)
2 shallots, halved
4 teaspoons vegetable oil
1 clove garlic, chopped
1 pinch salt
1 pinch freshly ground pepper
1 ½ cups chopped zucchini (1-inch chunks)
1 cup cherry tomatoes, halved
½ (15 ounce) can lentils, drained and rinsed
1 packet Patak's Tandoori Sauce for Two
½ cup cooked quinoa
1 tablespoon finely chopped fresh mint

Steps:

Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
Garnish with mint.

Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g

TASTY TANDOORI SWEET POTATOES

Tasty Tandoori Sweet Potatoes image

This easy recipe adds an India inspired touch to a meal. The cubes of sweet potato are low in fat & oven baked. I like them with the additional red pepper flakes, but they are optional.

Provided by Susie D

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 sweet potatoes, peeled and cubed
1 tablespoon tandoori paste (I used Patek's)
1 tablespoon olive oil
1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon red pepper flakes (optional)
cooking spray
1/2 teaspoon kosher salt

Steps:

Preheat oven to 375 degrees.
Line small, rimmed baking sheet with foil. Spray with cooking spray.
Add cubed sweet potatoes, tandoori paste, sesame seeds, veg oil, 1/2 teaspoon salt, and red pepper flakes to bowl. Stir until the sweet potatoes are well coated.
Pour onto the prepared baking sheet & separate into a single layer.
Bake 20 minutes on bottom shelf. Remove from oven & with spatula turn over & stir the sweet potatoes. Place bake into the oven for additional 15-20 minutes. Watch closely. They may need to be moved to top shelf. Potatoes should begin to crisp and not be too dark.
Remove from oven. Sprinkle with reserved 1/2 teaspoon of kosher salt.

Nutrition Facts : Calories 98.6, Fat 4.5, SaturatedFat 0.6, Sodium 544.8, Carbohydrate 13.6, Fiber 2.2, Sugar 2.7, Protein 1.4

BAKED RICOTTA-STUFFED TANDOORI POTATOES

Baked ricotta-stuffed tandoori potatoes image

A light and unusual vegetarian dish for an Indian-style dinner party - great with a fresh, fragrant salad

Provided by Anjum Anand

Categories Dinner, Main course, Side dish, Starter

Time 1h20m

Number Of Ingredients 17

Ingredients

6 medium potatoes
150ml Greek yogurt
1½ tsp each garam masala and cumin powder
1½ tsp each garlic and ginger paste (see instructions below)
½ tsp turmeric
½ tsp red chilli powder
2 tsp lemon juice
1 tbsp vegetable oil
4 tsp lemon juice (or to taste)
200g ricotta
3 spring onions , finely sliced
2 green chillies , finely chopped
small bunch coriander , finely chopped
1½ tsp cumin powder
1¼ tsp freshly ground black pepper
handful cashews , roughly chopped
4 tsp vegetable oil

Steps:

Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures - I tend to over-season both mixtures as the potato will absorb some of the salt.
Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.

Nutrition Facts : Calories 278 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.27 milligram of sodium