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Tandoori Nazakat Aloo Recipe
How to make Tandoori Nazakat Aloo
Tandoori Nazakat Aloo This is a vegetarian starter serve by many restuartants. Tandoori nazakat aloo is perfect tandoori dish to serve in your next party.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
Ingredients of Tandoori Nazakat Aloo
- 5 potatoes
- 1 cups paneer
- 4 tbsp cashewnuts , chopped fried
- 2 tbsp raisins , chopped
- a few sprigs fresh coriander leaves
- a few sprigs fresh mint leaves
- to taste Salt
- 11/2 tsp red chilli powder
- 2 tsp green chilli paste
- 1 tbsp ginger , finely chopped
- 11/2 tsp chaat masala
- 11/2 tsp garam masala powder
- 1 cups hung yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/2 cup roasted chana dal powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp kasoori methi powder
How to Make Tandoori Nazakat AlooHideShow Media
Peel potatoes and scoop out from the centre to make a barrel. Reserve the scooped-out portions.
Heat oil in a kadai and deep fry the potatoes till light golden. Drain on absorbent paper and set aside. Similarly deep fry the scooped-out portions of the potatoes till golden, drain on absorbent paper and set aside.
Preheat the oven to 200° C.
Take cottage cheese in a bowl, add fried scooped out potato portions, cashewnuts and raisins. Chop mint leaves and coriander leaves and add to the bowl.
Add salt, 1 teaspoon red chilli powder, 1 teaspoon green chilli paste, ginger, 1 teaspoon chaat masala and 1 teaspoon garam masala powder and mash well while mixing.
Take hung yogurt in another bowl , add garlic paste, ginger paste, roasted chana dal powder, salt, turmeric powder, remaining red chilli powder, cumin powder, remaining chaat masala, dried fenugreek leaf powder, remaining garam masala powder, remaining green chilli paste and 1 tbsp hot oil and mix well. Stuff potatoes with this cottage cheese mixture.
Grease a non-stick baking tray. Apply yogurt marinade generously over the stuffed potatoes and place in the baking tray. Keep the tray in the preheated oven and bake for 15-20 minutes.
Halve the potatoes vertically, arrange them in a serving plate and serve hot garnished with mint sprig.