Review/Rate this Recipe Save to MyRecipes Rating:

Title: Tandoori Potato And Onion Casserole
Yield: 8 Servings

Ingredients

    1/2 ts cumin powder
    1/2 ts coriander
    1/2 ts cardamom
    1/2 ts cinnamon
    1/2 ts nutmeg
    1/2 ts cayenne pepper
    1/2 ts turmeric
      2 lb potatoes; Yukon gold
      1 lb onions
      1 c  yogurt, skim milk
      1 ts chili pepper; fresh hot
      1 tb garlic; chopped
      1 tb ginger root; grated
      1 c  chicken broth

Instructions

Blend the spices together and set aside. Peel and slice the onions and
potatoes into rounds 1/4 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 1 1/2 hours, until thoroughtly cooked and browned on
top

- - - - - - - - - - - - - - - - - -

Contributor: Eat More, Weigh Less, Dean Ornish

Preparation Time: 2:00

Reviews