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- Tandoori Bharwaan Aloo
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PrintTANDOORI BHARWAAN ALOO
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix almonds with mint leaves, green chilies, 4 tablespoon grated paneer, salt, garam masala, red chili and a pinch of amchur.
- Grind or crush black cumin, seeds of cardamom, peppercorns, and nutmeg to a coarse powder.
- To the paneer mixture, add ½ teaspoon of the above freshly ground spice powder also. Keep the leftover powder aside.
- Mix yogurt, ginger paste, the left over freshly ground powder and red chili powder and salt. Add orange colour.
- Scoop out, just a little, to get a small cavity in each potato. Stuff with paneer filling. Apply the curd mixture on the potatoes and not on the filling.
- Grill potatoes in a gas tandoor or a preheated oven at 210°C/410°F for 15 minutes on a greased wire rack till they get slightly dry.
- Spoon some oil on them and then grill further for about 10 minutes till the coating turns absolutely dry. Sprinkle some chaat masala and serve hot.
INGREDIENTS
- 3 big potatoes, cooked and peeled
- Some chaat masala to sprinkle
- IDHAYAM sesame oil for frying
Filling
- 3 almonds - blanched and chopped very finely
- 50 grams grated paneer
- 1 tablespoon mint leaves - chopped
- 1 green chili - deseeded and chopped
- ¼ teaspoon garam masala
- ¼ teaspoon red chili powder
- ¼ teaspoon salt
- ¼ teaspoon amchur
Covering
- 100 ml yogurt
- 1" piece ginger - chopped finely and crushed coarsely
- ¼ teaspoon red chili powder,
- ¾ teaspoon salt
- ¼ teaspoon orange tandoori colour or turmeric
Crush Together to a Rough Powder
- 1 teaspoon black cumin
- Seeds of 2 brown cardamom
- Pinch of nutmeg
- 6 peppercorns
4 comments for “Tandoori Bharwaan Aloo”
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So yummy it seems..Gonna try it! :)
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