This is my last entry for RCI. Thanks Richa for selecting Punjab as the theme and also hosting this month’s RCI . It was real fun to make all the dishes.
This event was first started by Lakshmi of Veggie Cuisine.
I always have this Tandoori Aloo in my favorite veg restaurant.
This dish is part of ‘Tandoori Platter’ , which consists of these Tandoori aloo, tandoori paneer, veg seekh kabab, dal makhani, naan, lots of onions , and green chutney. WoW!
This is my favorite order, whenever I visit the restaurant.
Is your mouth watering ? Next time I will post the picture of the platter.
I decided to recreate the Tandoori Aloo at home. The attempt was quite successful 🙂
4 medium potatoes
For the filling .
3 Tbsp crumbled paneer
7-8 cashewnuts cut into small pieces
1 tsp raisins
1 green chilli chopped finely
a pinch turmeric
salt to taste
1/2 tsp chaat masala
a pinch garam masala
For the marinate-
1 tsp ginger garlic paste
3/4 tsp kasmiri chilli powder
1/2 tsp amchoor
1/4 tsp kala namak ( rock salt)
2 tsp oil
1/2 tsp tandoori masala
a pinch kasuri methi
Grind 1 green chilli, some coriander leaves, salt, and 1 clove garlic to a paste. Mix this paste in some curds to make chutney.
Prick the potatoes and microwave HIGH for 5-6 minutes till cooked. Keep a glass of water on the turntable to prevent wrinkling of potatoes while cooking.
Cool and peel the potatoes. Cut small slices from both the ends of the potato, so that the potato gets a base to stand. Scoop the potatoes.
Mix the ingredients for the filling.No cooking.
Fill the potatoes with the paneer filling.
Mix all the ingredients for the marinate and apply the paste to the potatoes . Let it marinate for 30 minutes.
Grill the potatoes till they become golden brown. Serve with some chaat masala, green chutney and off-course onion roundels and lemon.
In my excitement to take pictures I forgot to serve them with onions 🙂
Select potatoes which are not sweet.
After grilling the potatoes you can serve them whole or slice them horizontally into two halves .