LEHSUNI TANDOORI ALOO

LEHSUNI TANDOORI ALOO
Fried potatoes, stuffed, covered with a spicy paste and baked to perfection
Preparation Time : 20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Potatoes 8 medium

Garlic, chopped 10-12 cloves

Oil 4 tablespoons + to deep fry

Caraway seed (shahi jeera) powder 1 teaspoon

Onion , chopped 1 medium

Salt to taste

Ginger, chopped 1 inch piece

Cottage cheese (paneer), grated 100 grams

Cheese, grated 1/2 cup

Fresh coriander leaves, chopped 2 tablespoons

FOR MARINADE

Hung yogurt 1 cup

Ginger paste 1 tablespoon

Garlic paste 1 1/2 teaspoon

Lemon juice 2 tablespoons

Kashmiri red chilli powder 1 teaspoon

Garam masala powder 1 teaspoon

Roasted chana dal (dalia) 4 tablespoons

METHOD
Peel potatoes. With a sharp knife or peeler scoop out the flesh from the center of one side to make a hollow. Cut the trimmings finely. Heat sufficient oil in a kadai and deep-fry the hollowed potatoes till light brown. Drain on absorbent paper. Make a marinade with hung yogurt, ginger paste, garlic paste, lemon juice, salt, Kashmiri red chilli powder, garam masala powder, roasted chana powder and mix well. Preheat oven to 220˚C. Heat two tablespoons of oil in a pan, add shahi jeera, garlic, onion and sauté for two to three minutes. Add the chopped potato trimmings and sauté for some more time. Add salt. Add chopped ginger and green chillies and cook for two minutes. Remove into a bowl and add mashed paneer, grated cheese and chopped coriander leaves, mix well and set aside. Stuff the filling into the hollows of the fried potatoes. Put the stuffed potatoes into the marinade and coat them well on all sides. Place them upright on a greased baking tray. Pour remaining two tablespoons of oil over and bake in the preheated oven for about fifteen to twenty minutes.