Lehsuni Tandoori Aloo
Ingredients
Potatoes 8 medium
Garlic chopped 10-12 cloves
Oil 4 tablespoons
Caraway seed (shahi jeera) powder 1 teaspoon
Onion chopped 1 medium
Salt to taste
Ginger chopped 1 inch piece
Paneer (cottage cheese) 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 teaspoons
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.
Ingredients
Potatoes 8 medium
Garlic chopped 10-12 cloves
Oil 4 tablespoons
Caraway seed (shahi jeera) powder 1 teaspoon
Onion chopped 1 medium
Salt to taste
Ginger chopped 1 inch piece
Paneer (cottage cheese) 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 teaspoons
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.
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