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Wednesday, October 20, 2021

Express Recipes: How to make Tandoori Bharwaan Aloo

You can make a variety of preparations with aloo and there is little scope to go wrong with it.

Written by Nita Mehta | New Delhi |
Updated: July 30, 2015 5:20:59 pm
Tandoori Bharwaan Aloo recipe (Source: Nita Mehta) Tandoori Bharwaan Aloo recipe (Source: Nita Mehta)

You can make a variety of preparations with aloo and there is little scope to go wrong with it.

Tandoori Bharwaan Aloo
Serves 6

Ingredients

3 big (longish) potatoes
filling

3 almonds – crushed with a rolling pin (belan), 4 tbsp grated paneer (50 gm)
1 tbsp mint (poodina) leaves – chopped, 1 green chilli – deseeded and chopped
¼ tsp garam masala, ¼ tsp red chilli powder, ¼ tsp salt
a pinch dry mango powder (amchoor)
covering
½ cup thick curd – hang in a muslin cloth for 30 minutes
1 tbsp ginger paste, ¼ tsp red chilli powder
¾ tsp salt, ¼ tsp orange tandoori food colour or turmeric (haldi)
crush together to a rough powder
1 tsp black cumin (shah jeera), seeds of 2 brown cardamom (moti elaichi)
2-3 blades of mace (javitri), 6-8 peppercorns (saboot kali mirch)

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Method
* Boil potatoes in salted water till just tender. Peel skin.

* Mix all ingredients of filling and keep aside.

* Grind or crush black cumin, seeds of black cardamom, peppercorns, and 2-3 pinches of mace to a coarse powder.

* To the paneer mixture, add ¼-½ teaspoon of the above freshly ground spice powder also. Keep the leftover powder aside.

* Mix hung curd, ginger paste, the left over freshly ground powder and red chilli powder and salt. Add turmeric or orange colour.

* Run the tip of a fork on the surface of the potatoes, making the surface rough. (The rough surface holds the masalas well). Cut each potato into 2 halves, vertically. Scoop out, just a little, to get a small cavity in each potato with the back of a teaspoon. Stuff with paneer filling.

* With a spoon apply the curd mixture on the outside (backside) of the potatoes and on the rim also (not on the filling).

* Roast potatoes in a preheated oven at 210°C/410°F for 15 minutes on a greased wire rack till they get slightly dry. Spoon some oil or melted butter on them (baste) & then grill further for 10 minutes till the coating turns absolutely dry. Sprinkle some chaat masala and serve hot.

Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows.

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