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Tamara West
Well-baked potatoes can be just as good as fried ... if not better. Serve these fragrant spuds with a garlicky mint and coriander yoghurt sauce.
Ingredients
| 1 tsp | Coriander seeds |
| 1 tsp | Mustard seeds |
| 1 tsp | Ground turmeric |
| 2 tsp | Garam masala |
| 1 large | Onion, finely chopped |
| 2 small | Green chillies, finely chopped, use up to 5 chillies, depending upon heat |
| 1 bunch | Coriander, root ends finely chopped, leaves chopped for serving |
| 3 cloves | Garlic, crushed with 1 tsp salt |
| 1 knob | Fresh ginger, grated |
| 3 stalks | Curry leaves, use leaves only |
| 2 Tbsp | Butter |
| 1 | Lemon, zest and juice |
| 1 cup | Peas, fresh or frozen |
| 4 | Baked potatoes (Main) |
| 1 drizzle | Extra virgin olive oil |
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Directions
- Grind coriander seeds with mustard seeds until smooth. Add ground turmeric and garam masala.
- Mix finely chopped onion with chilli and finely chopped coriander root. Add crushed garlic with salt, grated ginger and curry leaves.
- Gently fry the onion and spice mixes in the butter until onion is soft. Add the lemon zest and juice and the fresh or frozen peas and remove from heat.
- Split baked potatoes down the middle and carefully scoop out the flesh so as not to wreck the shells. Mix potato flesh with masala mix, a handful of chopped coriander leaves and a little olive oil. Season to taste. Stuff back into potato shells and re-bake until hot. Serve with a garlicky mint and coriander yoghurt sauce.
More of Warren's baked potato recipes
- Hasselback potatoes
- Chippies
- Mashed potato and kumara fritters
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