Delicious roasted potato skins are filled with a spiced bhaji mixture and topped with a refreshing coriander yoghurt dressing. A perfect blend of crispy, creamy, and aromatic flavours for any occasion.
Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 6–8
Dietary
Vegetarian
By Crystelle Pereira
From Saturday Kitchen
This dish earns a B on the Nutri-Score scale, reflecting its balance of fresh ingredients and moderate use of fats. The nutrient-rich potatoes, aromatic spices, and coconut yoghurt contribute positively. (Nutri-Score)
Equipment
£75.00 (available from £72.00)
Ingredients
For the roasted potatoes
- Olive oil: 7 tbsp
- Ground turmeric: ¼ tsp
- Baking potatoes: 4 large, sliced in half lengthways
- Fine sea salt: 1 tsp
- Black pepper: ½ tsp
For the bhaji
- Coconut oil: 2 tbsp
- Black mustard seeds: 4 tsp
- Fresh curry leaves: 40
- Cumin seeds: 3 tsp
- Small brown onions, finely diced: 4
- Fresh root ginger, grated: 2.5cm/1in piece
- Garlic cloves, grated: 6
- Ground turmeric: ½ tsp
- Caster sugar: 4 tsp
- Red-skinned peanuts: 6 tbsp
- Fresh coriander, finely chopped: small handful
- Fine sea salt: to taste
For the coriander yoghurt dressing
- Fresh coriander, leaves and stalks: large handful
- Green chilli or Indian finger chilli: 1
- Garlic clove, chopped: 1
- Coconut yoghurt: 120g/4¼oz
- Lime, juice only: ½
- Tamarind concentrate: ½ tsp
Method
Preparing the Roasted Potatoes
Roast the Potatoes
- Preheat the oven to 200C/180C Fan/Gas 6.
- Mix olive oil with turmeric, salt, and pepper in a small bowl.
- Brush potatoes with half of the oil mixture and place flesh-side down in a roasting tin.
- Roast for 40 minutes until soft and golden.
Prepare the Skins
- Score a crosshatch pattern on the flat side of the roasted potatoes and scoop out the flesh, leaving a thin border.
- Brush the inside of the skins with the remaining turmeric oil.
- Bake skin-side down for 20 minutes until crispy.
Making the Bhaji
Cook the Spices
- Melt 1 tbsp coconut oil in a frying pan over low heat.
- Fry mustard seeds, curry leaves, and cumin seeds for 2 minutes until fragrant.
Prepare the Onion Mixture
- Add onions to the pan and fry for 20–30 minutes until browned.
- Mix in ginger, garlic, and turmeric, frying for 2 minutes.
- Stir in the scooped potato flesh and fry for 3 minutes.
- Season with salt and sugar to taste and loosen with a splash of water if necessary.
Add the Peanuts
- In a separate pan, heat 1 tbsp coconut oil and fry peanuts for 4 minutes.
- Stir peanuts and chopped coriander into the bhaji mixture.
Making the Coriander Yoghurt Dressing
- Blend coriander, chilli, garlic, coconut yoghurt, lime juice, and tamarind in a food processor until smooth.
Assembling the Dish
- Fill potato skins with bhaji mixture and drizzle over coriander dressing.
- Serve the remaining dressing on the side.
Suggested Wine Pairing
Majestic: Jean-Luc Colombo Les Abeilles Blanc
A floral and zesty white wine that complements the spices and creamy dressing.
Tesco: Tesco Finest Chenin Blanc
Bright acidity and tropical fruit flavours harmonize with the dish’s rich components.
Sainsbury’s: Sainsbury’s Taste the Difference Rioja Blanco
Crisp and aromatic, enhancing the spices and creamy yoghurt dressing.
What can you serve with this
- Chutney: Adds sweetness and a tangy kick.
- Mint raita: Cools the palate and complements the flavours.
- Warm naan bread: Perfect for scooping up the bhaji.
Nutri-score Health Check
This recipe scores a B, offering a balanced meal with nutrient-rich potatoes and aromatic spices. The coconut yoghurt dressing adds healthy fats, though the fried peanuts and oil keep it from achieving an A. This score is a guideline based on the recipe’s ingredients.
Recipe FAQs
- Can I use sweet potatoes? Yes, sweet potatoes provide a sweeter flavour and additional nutrients.
- Can I prepare the bhaji ahead? Yes, store in the fridge and reheat before assembling.
- Can I skip the tamarind? Yes, substitute with a splash of lemon juice for acidity.
- What is a good substitute for curry leaves? Use fresh basil or bay leaves for a different flavour.
- Can I make this vegan? Yes, ensure the yoghurt is plant-based.
- What can I serve instead of coriander dressing? Try a simple garlic mayo or spiced yoghurt.
- Can I use ghee instead of coconut oil? Yes, ghee provides a richer flavour.
- How do I store leftovers? Store in an airtight container for up to 3 days.
- Can I freeze the potato skins? Yes, freeze before filling for up to 1 month.
- What wine pairs best? Light, aromatic whites like Albariño or Chenin Blanc work wonderfully.
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