Tandoori aloo
Tandoori aloo, from above
VegDelhi

Tandoori aloo

Hollowed potatoes stuffed with paneer and nuts, marinated and charred. The vegetarian tandoor star.

60 minTime
11 gProtein each
mediumSpice
Potatoes in the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayStuffed, marinated, charred potatoes.
The original
299kcalsame
11 gproteinsame
4 gfibresame
60minutessame

Classic tandoori aloo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 large, peeled
Paneer100 g, grated
Cashews2 tbsp, chopped
Raisins1 tbsp
Coriander leaves (cilantro)chopped
Green chilli1, chopped
Hung curd (greek yogurt)½ cup
Ginger garlic paste1 tbsp
Kashmiri chilli powder1¼ tsp
Garam masala1 tsp
Chaat masala1 tsp
Mustard oil1 tbsp
Butter1 tbsp, for basting
Saltto taste

Method

5 steps
  1. 1Boil the peeled potatoes in salted water until just tender. Cool, halve and scoop a hollow in each.
  2. 2Mix the scooped potato with paneer, cashews, raisins, coriander, green chilli, half the chaat masala and salt. Stuff into the hollows.
  3. 3Whisk hung curd, ginger garlic paste, chilli powder, garam masala and mustard oil. Coat the stuffed potatoes and rest 20 minutes.
  4. 4Grill at 230°C or in an air fryer for 15 minutes, basting with butter, until charred in spots.
  5. 5Sprinkle the remaining chaat masala and serve with mint chutney.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Tandoori aloo: a bread or rice, a side, something to drink and something sweet.

On the side Bhindi masala35 min
On the side Jeera aloo30 min
To drink Jaljeera15 min
To drink Thandai30 min
Something sweet Jalebi45 min
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