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Tandoori potato and onion casserole

Tandoori potato and onion casserole
Main Ingredient: Onions Potatoes Various Vegetables

Course: Casseroles Various Main Dishes

Cuisine: Various Central Asian Indian

Yield:

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Tandoori potato and onion casserole ingredients

  • 1⁄2 t Cumin powder
  • 1⁄2 t Coriander
  • 1⁄2 t Cardamom
  • 1⁄2 t Cinnamon
  • 1⁄2 t Nutmeg
  • 1⁄2 t Cayenne pepper
  • 1⁄2 t Turmeric
  • 2 lb Potatoes, yukon gold
  • 1 lb Onions
  • 1 c Yogurt, skim milk
  • 1 t Chili pepper, fresh hot
  • 1 T garlic, chopped
  • 1 T Ginger root, grated
  • 1 c chicken broth

Cooking Tandoori potato and onion casserole

1. Blend the spices together and set aside.
2. Peeli and slice the onions and potatoes into rounds 1/4 inch thick.
3. Combine the yogurt, chili, garlic, ginger, and spice mix. In a large bowl, toss the sliced onions and potatoes.
4. Add the yogurt mixture and spread the vegetables in an even layer in a shallow baking dish.
5. Pour the stock over the top. Bakei in preheated 350 degree oven for 1 1/2 hours, until thoroughtly cooked and browned on top.


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