Tandoori potato and onion casserole
- Main Ingredient: Onions Potatoes Various Vegetables
- Course: Casseroles Various Main Dishes
- Cuisine: Various Central Asian Indian
- Yield:
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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