Bharwan Tandoori aloo
INGREDIENTS
Potatoes 6 medium
Cottage cheese (paneer) grated1 cup
Oil 1 tbsp + for deep-frying
Ginger finely chopped1 tablespoon
Green chillies 2-3
Cashewnuts 10-12
Raisins 1 tablespoon
Chaat masala 1 tsp + for sprinkling
Kashmiri red chilli powder 1 1/4 teaspoons
Garam masala powder 1 1/2 teaspoons
Salt to taste
Yogurt 1 cup
Ginger-garlic paste 1 tablespoon
Mustard oil 3 tablespoons
Turmeric powder a pinch
Lemon halved1
INSTRUCTIONS:
- 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.
- Heat sufficient oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.
- 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.
- Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.
- 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.
- 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.
- Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.
- 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.
- Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.
Source: Sanjeevkapoor
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