Stuffed Tandoori Aloo

Stuffed Tandoori Aloo is another starter dish for Aloo lovers with rich tandoori flavors. Initially I was little reluctant in trying this, but I tried this Diwali and  it came out really great. Everyone loved it !

RECIPE:

Cooking Time: 15-20 mins
Preparation Time: 45-50 mins


Ingredients:
(recipe source)


Potatoes: 4 large
Oil:2 tsp + for deep-frying
Ginger-garlic paste:3 tsp
Salt to taste
curd: 1 cup(whisked)
Black salt (kala namak):1/2 tsp
Garam masala pwd: 1 tsp
Red chilli pwd: 1 tsp
Basen:3 tbsp
Fresh coriander leaves: 3 tbsp( finely chopped)
Mustard oil: 2 tsp
Paneer: 1/2 cup(grated)
Chaat masala: 2 tsp
Green chilli: 2(finely chopped)

Method:

1. Peel and scoop out the insides of the potatoes leaving a shell all around. 
2. Now chop the scooped out portion and keep aside. 
3. Heat sufficient oil in a kadai/heavy bottom vessel and deep-fry the potato shells till cooked and the outer surface turns golden brown. Drain on absorbent paper.
4. Again heat the oil in a pan and add one teaspoon of the ginger-garlic paste and cook for a min or two.
5. Now add the chopped potatoes and salt and cook over medium heat for 5-6 mins. 

For the marinade:

1. combine curd, salt, black salt, garam masala powder, chilli powder, basen, two tablespoons of the fresh coriander, the remaining ginger-garlic paste and mix well. 
2. Add the mustard oil and mix again. Set aside. 

For the stuffing & baking:

1. Combine paneer, salt, the chaat masala, remaining fresh coriander, green chillies, cooked   potatoes and mix well. 
2. Stuff the potato shells generously with the cottage cheese mixture. 
3. Put the stuffed potatoes into the curd marinade and mix well with a light hand. Leave to    marinate for about thirty minutes. 
4. Preheat the oven to 180ºC. Grease a baking tray. 
5. Arrange the stuffed potatoes on the  baking tray and bake for 15-20 mins. Serve hot.