Garlic Tandoori Aloo

May 20th, 2007

8 medium potatoes
10-12 garlic cloves, chopped
4 tbsps oil + to deep fry
1 tsp caraway seeds (shahi jeera)
1 medium onion, chopped
Salt to taste
1 inch piece ginger, chopped
3 green chillies, chopped
100 gm cottage cheese
1/2 cup grated cheese
2 tbsps coriander leaves
1 cup hung yogurt
1 tbsp ginger paste
1 1/2 tsps garlic paste
2 tbsps lemon juice
Salt to taste
1 tsp Kashmiri red chilli powder
1 tsp garam masala powder
4 tbsps roasted channa powder

Peel potatoes. With a sharp knife or peeler scoop out the flesh from the center of one side to make a hollow. Cut trimmings finely. Heat sufficient oil in a kadai and deep-fry the hollowed potatoes till light brown. Drain and place on absorbent paper.

Heat two tbsps 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. Cook for two minutes. Place in a bowl. Add mashed paneer, grated cheese and chopped coriander leaves, mix well and set aside.

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. 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 tbsps of oil over and bake in the preheated oven for about15-20 minutes. Serve hot.

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