Ingredients
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3 large baking potatoes
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1 1/2 teaspoons cooking oil
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1 onion, cut into small pieces
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1 piece ginger, grated (small)
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1 1/2 teaspoons cumin powder
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1 1/2 teaspoons coriander powder
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1/2 teaspoon turmeric powder
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salt
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2 tablespoons low-fat yogurt (fresh)
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2 teaspoons coriander leaves (fresh)
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3/4 teaspoon red chili powder
Instructions
- Pre-heat the oven to 375 degrees F.
- Wash and wipe the potatoes and prick them all over with a fork.
- Now bake the whole potatoes for about an hour or till they become soft.
- After 5 minutes, cut them lengthwise into halves.
- Use a spoon to take out the fleshy part of the potato taking care that the outer cover does not tear off.
- In a wok, heat oil and fry the onion for a minute.
- Now add the mashed potatoes with salt, turmeric, chilli, corriander and cumin powders and grated ginger.
- Mix everything well on low flame, mashing occasionally.
- Now fill the outer cover with the potato mixture and place it on serving plates.
- For serving, top the potato with a spoonful of yogurt and garnish with finely chopped corriander leaves.
- Serve these spicy potatoes hot!