*I would double the potatoes because the tandoor marinade and topping make enough for more potatoes and they taste really good.
for the potatoes
8 baby potatoes
2 T butter
for the tandoori marinade
2/3 cup greek yogurt
1 3/4 t ground cumin
3/4 t garam masala
1 t ground coriander
1/4-1/2 t chili powder
1 t paprika
3 garlic cloves, peeled and minced
scant 1/4 oz. gingerroot, peeled weight, grated
2 T vegetable oil
1 1/2 T lemon juice
for the topping
1 cup greek yogurt
1/3 t black pepper
handful chopped cilantro leaves
1/2 onion, minced
1 green chile, seeded and minced, or to taste
2 T dried cranberries or raisins (optional, if going for sweet/savory)
1-2 T milk, if needed
Peel the potatoes and halve. Bring lots of salted water to the boil in a large saucepan. Add the potatoes and boil for eight minutes. Remove and, when cool enough to handle, use a spoon to scrape out a deep depression so that the potatoes look like boiled egg halves where the yolk has been removed.
Mix the ingredients for the tandoori marinade in a bowl. Add one good teaspoon of salt (the marinade only coats the potato so the salt will not seem excessive). Place the potato halves in the bowl, turn to coat in the marinade and leave to marinate for 30 minutes. Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.
Preheat the oven to 220°C. Place the potatoes, flat side up, on a baking tray and place on the middle shelf of the oven. Cook for 20–25 minutes, or until the marinade looks properly dried. Now turn the potatoes over, move the rack to the top of the oven, and continue to cook for eight to 10 minutes. Turn again and cook for a final eight to 10 minutes. They should be tender by now (check by piercing one of the largest potato halves with a knife).
Meanwhile, melt the butter and brush it over the potatoes. Spoon a rounded teaspoon of topping on to each potato half and serve immediately.
scant 2/3 cup yellow lentils (mung dal), washed well
generous 1/3 cup red lentils (mansoor dal), washed well
1/2 onion minced
1/3 oz. gingerroot, peeled weight, minced
2 garlic cloves, peeled and minced
2-4 green chilies, whole but pierced with the tip of a knife
1/2 teaspoon turmeric
salt, to taste
1 1/2- 2 tablespoons ghee or unsalted butter
2 rounded teaspoons cumin seeds
1/8 teaspoon asafetida
1/2 teaspoon garam masala
3/4 teaspoon ground coriander
handful chopped cilantro leaves
Place both types of lentils in a bowl and wash in several changes of water, until the water runs clear. Now place them in a large pan with water to cover by 2 inches and bring to a boil. Skim the surface of any scum. Add the onion, ginger, garlic, chiles, tomatoes, turmeric, and seasoning. Return to a boil, reduce the heat, then simmer, partially covered, until the lentils are cooked and the curry starts to look homogeneous, around 40 minutes.
Heat the ghee or butter in a very small pan and let it pool on one side. Add the cumin seeds and asafetida. Once the seeds darken, add the garam masala and ground coriander and take off the heat. Pour into the lentils, add the chopped cilantro, and serve.
Gingery Paneer with Bell Peppers from Yoga Journal Ingredients 3 tablespoons melted ghee or butter 1 large bell pepper, seeded and cut into 1-inch squares 1 teaspoon garlic paste 1/2 teaspoon crushed red chili 2 tablespoons ground coriander 1/4 cup … Continue reading →