Tandoori Potato and Onion Casserole Recipes

Ingredients :

spice mixture: 1 tbsp each of ground cumin, ground coriander seeds, ground cardamon, cinnamon, nutmeg, cayenne, turmeric

1 pound small white onions

2 pounds Yukon gold or other yellow potatoes

1 cup nonfat plain yogurt

1 tsp fresh hot chili pepper

1 tbsp chopped garlic

1 tbsp grated fresh gingerroot

1 cup vegetable stock

Blend the spice mixture together and set aside. Peel and slice the onions and potatoes into rounds 1/4 inch thick. Combine the yogurt, chili, garlic, ginger and 1 tbsp of the spice mix (store the rest to use in other dishes). In a large stainless-steel bowl, toss the sliced onions and potatoes. Add the yogurt mixture and spread the vegetables in an even layer together in a shallow baking dish. Pour the vegetable stock over the top. Bake in a preheated 350-degree oven for 90 minutes, until thoroughly cooked and browned on top. Serve warm.

Serves 8

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