Tandoori Potato And Onion Casserole

Course : Onions
Serves: 8
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1/2 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
2 pounds potatoes -- yukon gold
1 pound onions
1 cup yogurt -- skim milk
1 teaspoon chili pepper -- fresh hot
1 tablespoon garlic -- minced
1 tablespoon ginger root -- grated
1 cup chicken broth

Preparation / Directions:

Blend the spices together and set aside. Peel and slice the onions and potatoes into rounds 1/4 inch thick. Combine the yogurt, chili, garlic, ginger, and spice mix. In a large bowl, toss the sliced onions and potatoes. Add the yogurt mixture and spread the vegetables in an even layer in a shallow baking dish. Pour the stock over the top. Bake in preheated 350 degree oven for 1 1/2 hours, until thoroughtly cooked and browned on top


Nutritional Information:

138 Calories (kcal); 1g Total Fat; (9% calories from fat); 5g Protein; 27g Carbohydrate; 4mg Cholesterol; 119mg Sodium

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