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