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Baked ricotta-stuffed tandoori potatoes
- 6 medium potatoes
- 150ml Greek yogurt
- 1 tsp each garam masala and cumin powder
- 1 tsp each garlic and ginger paste (see instructions below)
- tsp turmeric
- tsp red chilli powder
- 2 tsp lemon juice
- 1 tbsp vegetable oil
- 4 tsp lemon juice (or to taste)
- 200g ricotta
- 3 spring onions , finely sliced
- 2 green chillies , finely chopped
- small bunch coriander , finely chopped
- 1 tsp cumin powder
- 1 tsp freshly ground black pepper
- handful cashews , roughly chopped
- 4 tsp vegetable oil
Directions:View on BBC Good Food
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