How to make Lehsuni Tandoori Aloo -

Fried potatoes, stuffed, covered with a spicy paste and baked to perfection.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Garlic (लहसुन)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Lehsuni Tandoori Aloo checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Fresh Tacos Chutney Cheese Vegetable Sandwich Sprouted Moong Dosas Chicken 65

Lehsuni Tandoori Aloo

Lehsuni Tandoori Aloo Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lehsuni Tandoori Aloo Recipe

  • 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


Step 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.

Step 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.

Step 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.

Step 4

Remove into a bowl and add mashed paneer, grated cheese and chopped coriander leaves, mix well and set aside.

Step 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.

Step 6

Pour remaining two tablespoons of oil over and bake in the preheated oven for about fifteen to twenty minutes.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.