Recipe for Tandoori Potato & Onion Casserole


----SPICE MIX----
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1 tablespoon ground cardamon
1 tablespoon cinnamon
1 tablespoon nutmeg
1 lb small white onions
2 lb yokon gold or other yellow potato
1 cup nonfat plain yogurt
1 teaspoon fresh hot chili pepper
1 teaspoon chopped garlic
1 tablespoon grated fresh ginger
1 cup vegetable stock


Blend the spice mixture together and set aside. Peel and slice the onions and potatoes into rounds 1/4 in thick. Combine the yogart, chili, garlic, ginger, and 1 tb of the spice mix (store the rest for later use). In a large stainless steel bowl, toss the sliced onions & potatoes. Add the yogart mixture and spread the veggies in an even layer togther in a shallow baking dish. Pour the vegetable stock over the top. Bake in a preheated 350 F oven for 1.5 hrs, until thoroughly cooked and browned on top. Serve warm.

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