Spicy Mumbai (Bombay) Potatoes
By Chef Akashka Richmond
4 large Potatoes
2 teaspoon Oil Canola or Olive
1 tablespoon Ginger Root peeled and finely grated
1 clove Organic Garlic pressed
1/2 teaspoon Salt
1/8 teaspoon Fresh Ground Black Pepper
1 teaspoon Coriander ground
1/8 teaspoon Turmeric
1/2 teaspoon Cumin ground
4 tablespoons Water
1 cup green peas
Canola Oil Cooking Spray
Preheat oven to 425°F. Wash and scrub each potato well. Dry and prick each with a fork a few times.
Back for 40-60 minutes depending on size of potato.
While potatoes are baking, lightly coat a heavy sauté pan with cooking spray, and cook the leeks, ginger, garlic and salt in the canola oil for 6-8 minutes.
Add black pepper, coriander, turmeric, and cook 2 minutes longer. Add the peas and water, and cook until tender. Reserve.
When potatoes are done, remove from oven, cut in half lengthwise, and scoop out the potato.
Mash potatoes with the tofu puree and mix in remaining ingredients.
Stuff potato shells with filling.
Bake 10-15 minutes in a 350°F oven right before serving. Garnish with chopped cilantro.