Masala baked potatoes

Name: Masala baked potatoes
Ingredients: 1 tsp Coriander seeds; 1 tsp Mustard seeds; 1 tsp Ground turmeric; 2 tsp Garam masala; 1 large Onion, finely chopped; 2 small Green chillies, finely chopped, use up to 5 chillies, depending upon heat; 1 bunch Coriander, root ends finely chopped, leaves chopped for serving; 3 cloves Garlic, crushed with 1 tsp salt; 1 knob Fresh ginger, grated; 3 stalks Curry leaves, use leaves only; 2 Tbsp Butter; 1 Lemon, zest and juice; 1 cup Peas, fresh or frozen; 4 Baked potatoes (Main); 1 drizzle Extra virgin olive oil

Tamara West

Warren Elwin

Food writer

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Well-baked potatoes can be just as good as fried ... if not better. Serve these fragrant spuds with a garlicky mint and coriander yoghurt sauce.

Ingredients

1 tsp	Coriander seeds
1 tsp	Mustard seeds
1 tsp	Ground turmeric
2 tsp	Garam masala
1 large	Onion, finely chopped
2 small	Green chillies, finely chopped, use up to 5 chillies, depending upon heat
1 bunch	Coriander, root ends finely chopped, leaves chopped for serving
3 cloves	Garlic, crushed with 1 tsp salt
1 knob	Fresh ginger, grated
3 stalks	Curry leaves, use leaves only
2 Tbsp	Butter
1	Lemon, zest and juice
1 cup	Peas, fresh or frozen
4	Baked potatoes (Main)
1 drizzle	Extra virgin olive oil

Directions

Grind coriander seeds with mustard seeds until smooth. Add ground turmeric and garam masala.
Mix finely chopped onion with chilli and finely chopped coriander root. Add crushed garlic with salt, grated ginger and curry leaves.
Gently fry the onion and spice mixes in the butter until onion is soft. Add the lemon zest and juice and the fresh or frozen peas and remove from heat.
Split baked potatoes down the middle and carefully scoop out the flesh so as not to wreck the shells. Mix potato flesh with masala mix, a handful of chopped coriander leaves and a little olive oil. Season to taste. Stuff back into potato shells and re-bake until hot. Serve with a garlicky mint and coriander yoghurt sauce.