Tandoori potato and onion casserole

8 Servings

Ingredients

Quantity Ingredient
½ teaspoon Cumin powder
½ teaspoon Coriander
½ teaspoon Cardamom
½ teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Cayenne pepper
½ teaspoon Turmeric
2 pounds Potatoes -- Yukon gold
1 pounds Onions
1 cup Yogurt, skim milk
1 teaspoon Chili pepper -- fresh hot
1 tablespoon Garlic -- chopped
1 tablespoon Ginger root -- grated
1 cup Chicken broth

Directions

Blend the spices together and set aside. Peel and slice the onions and potatoes into rounds ¼ inch thick. Combine the yogurt, chili, garlic, ginger, and spice mix. In a large bowl, toss the sliced onions and potatoes. Add the yogurt mixture and spread the vegetables in an even layer in a shallow baking dish. Pour the stock over the top. Bake in preheated 350 degree oven for 1½ hours, until thoroughtly cooked and browned on top

Recipe By : Eat More, Weigh Less, Dean Ornish From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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