Tandoori Potato and Onion Casserole

By Hklbrries

Ingredients

• Spice mixture:
• 1 tbsp ground cumin
• 1 tbsp ground coriander seeds
• 1 tbsp ground cardamom
• 1 tbsp cinnamon
• 1 tbsp nutmeg
• 1 tbsp cayenne
• 1 tbsp turmeric
• Vegetable mixture:
• 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 (recipe in collection)

Details

Servings 8

Preparation

Step 1

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 tablespoon 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 F oven for 1 1/2 hours, until thoroughly cooked and browned on top. Serve warm.

Nutritional Information:
Per (1/4 cup) serving
147 calories
1.3 g fat
.5 mg cholesterol
35.1 mg sodium