Bharwan Tandoori Aloo

Ingredients list for Bharwan Tandoori Aloo

• 6 medium Potatoes
• 1 cup Cottage Cheese grated
• 1 tbsp + for deep-frying Oil
• 1 tablespoon Ginger finely chopped
• 2-3 Green chillies
• 10-12 Cashewnuts
• 1 tablespoon Raisins
• 1 tsp + for sprinkling Chaat masala
• 1 1/4 teaspoons Kashmiri red chilli powder
• 1 1/2 teaspoons Garam masala powder
• to taste Salt
• 1 cup Yogurt
• 1 tablespoon Ginger-garlic paste
• 3 tablespoons Mustard oil
• a pinch Turmeric powder
• 1 Lemon halved

Method

1. Peel potatoes, cut a thin slice from both the sides of each potato and scoop out the center to make a barrel. Place all the trimmings aside in a bowl.
2. Heat sufficient oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.
3. To make the filling, heat 1 tbsp oil in a non-stick pan, add ginger and green chillies and sauté for a minute. Roughly chop cashewnuts, add to the pan and sauté for a minute. Add raisins and sauté further for a minute and transfer the mixture into a bowl.
4. Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.
5. To make the marinade, mix together yogurt, ginger-garlic paste, 1 tsp Kashmiri red chilli powder, 1 tsp garam masala powder, ½ tsp chaat masala and salt in a bowl.
6. Heat mustard oil in another non-stick pan. Switch off the heat and add turmeric powder. Pour this tempering over the marinade. Crush the fried potato trimmings and add to the marinade.
7. Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.
8. Pierce one lemon half followed by 3 stuffed potatoes leaving a little gap between each of them on each skewer. Place the skewers in a hot tandoor and cook for 8-10 minutes.
9. Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

Nutrition Info