Stuffed Potatoes


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Ingredients


  • 6 medium potatoes
  • 1 can lentils, rinsed
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ginger
  • 2 garlic cloves
  • 1 onion diced
  • 2 chillies
  • 1 sprig curry leaves
  • 1 lemon juice
  • ½ bunch Coriander,  chopped
  • A few cashew nuts to garnish
  • Pomegranate seeds to garnish
  • Salt and pepper to taste


Method

Roast the potatoes in a hot oven until cooked and then cut in half and remove most of the flesh, leaving a border as a shell. Chop the scooped out potato and reserve. Heat a little oil in a pan and add the cumin seeds and curry leaves. Add the onions, garlic and ginger and chilli and cook until soft. Add the turmeric and the lentils and chopped potato and season to taste. Add the lemon juice. Spoon into the baked potato halves and bake in the oven until the top is golden. Garnish with pomegranate seeds, cashew nuts. Serve with raita.