Indian Stuffed Potatoes

18 ingredients
3 steps

Ingredients

  • 1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut
  • 1/8 teaspoon baking soda
  • 2 cups chopped fresh cilantro
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon minced serrano chile
  • 1 teaspoon grated peeled gingerroot
  • 20 small red potatoes (about 2 1/2 pounds)
  • 2 tablespoons vegetable oil
  • 5 whole cloves
  • 1 (3-inch) cinnamon stick
  • 1 1/2 cups finely chopped onion
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • 1/4 teaspoon chili powder
  • 2 cups water
  • 1/4 cup plain nonfat yogurt
  • 1/4 cup chopped fresh cilantro

Directions

  1. 1
    Combine coconut and baking soda in a bowl, and toss well. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside.
  2. 2
    Using a melon baller, scoop a hole out of the center of each potato. Stuff the center of each potato with coconut mixture, reserving any remaining coconut mixture.
  3. 3
    Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon stick; saute 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; saute 3 minutes or until tender. Stir in the cardamom and next 2 ingredients. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture. Combine water and yogurt; stir well. Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Cut potatoes in half horizontally, and serve with sauce. Garnish with cilantro.

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