Lehsuni Tandoori Aloo

Ingredients list for Lehsuni Tandoori Aloo

• 8 medium Potatoes
• 10-12 cloves Garlic chopped
• 4 tablespoons Oil
• 1 teaspoon Caraway seed (shahi jeera) powder
• 1 medium Onion chopped
• to taste Salt
• 1 inch piece Ginger chopped
• 100 grams Paneer (cottage cheese) grated
• 1/2 cup Cheese grated
• 2 tablespoons Fresh coriander leaves chopped
• For marinade
• 1 cup Hung yogurt
• 1 tablespoon Ginger paste
• 1 1/2 teaspoons Garlic paste
• 2 tablespoons Lemon juice
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon Garam masala powder
• 4 tablespoons Roasted chana dal (dalia)

Method

1. 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.
2. 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.
3. 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.
4. Remove into a bowl and add mashed paneer, grated cheese and chopped coriander leaves, mix well and set aside.
5. 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.
6. Pour remaining two tablespoons of oil over and bake in the preheated oven for about fifteen to twenty minutes.

Nutrition Info