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Bharwan tandoori aloo
Paneer-stuffed roasted potatoes
ਭਰਵੇਂ ਤੰਦੂਰੀ ਆਲੂ: potato cups filled with paneer, raisins and cashews, marinated and roasted (plus 30 minutes marinating)
Bharwan tandoori aloo is a party piece from the kebab houses of Delhi and Punjab: large potatoes par-boiled, hollowed and filled with a sweet-spicy stuffing of paneer, scooped potato, raisins and cashews, then coated in a tandoori marinade and roasted until charred. It is served as a starter at weddings and festive dinners, and at home it makes a vegetarian centrepiece for a Diwali or Lohri spread. The common mistake is boiling the potatoes until soft, so they split when you scoop them; take them out while a skewer still meets a little resistance in the centre. Chef's tip: keep the hollowed-out potato for the filling, which makes it creamy without needing extra paneer.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the potatoes
- 4 large baking potatoesabout 250 g each, peeled
- 1 tsp saltfor the boiling water
For the filling
- 3 ½ oz paneergrated
- 1 tbsp raisins
- 10 cashewschopped
- 1 green chillifinely chopped
- 2 tbsp fresh corianderchopped
- ½ tsp garam masala
- ½ tsp chaat masala
- ½ tsp salt
For the marinade
- 1 ½ tsp Kashmiri chilli powder
- 1 tsp ginger paste
- ½ tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)crushed
- 1 tbsp besan (gram flour)dry-roasted
- 1 tbsp mustard oil
- 1 tbsp lemon juice
- ½ tsp salt
To finish
- 1 tbsp buttermelted
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Method
0/6 doneStep 1: Boil 4 large baking potatoes in water with 1 tsp salt for 8–10 minutes, until a skewer goes in with a little resistance at the centre. Drain and cool.
12 minStep 2: Halve each potato across and scoop out the centres with a melon baller or teaspoon, leaving a 1 cm wall. Trim a sliver off the bottoms so the cups sit flat.
8 minStep 3: Mash the scooped potato and mix with 3 ½ oz paneer, 1 tbsp raisins, 10 cashews, 1 green chilli, 2 tbsp fresh coriander, ½ tsp garam masala, ½ tsp chaat masala and ½ tsp salt. Pack the filling firmly into the cups, mounding it slightly.
6 minStep 4: Whisk 3 ½ oz hung curd (thick strained yogurt), 1 ½ tsp Kashmiri chilli powder, 1 tsp ginger paste, ½ tsp garam masala, 1 tsp kasuri methi (dried fenugreek leaves), 1 tbsp besan (gram flour), 1 tbsp mustard oil, 1 tbsp lemon juice and ½ tsp salt to a thick paste. Spread it over the outside and top of each potato cup and leave for 30 minutes.
4 minStep 5: Heat the oven to 425°F (fan 400°F). Set the potatoes on a rack over a lined tray and roast for 20–25 minutes, brushing with 1 tbsp butter halfway, until the marinade is dry and charred at the edges and the filling is golden on top.
25 minStep 6: Finish for 2 minutes under a hot grill if you want more char, and serve hot with mint chutney.
2 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 11 g
- Carbs
- 42 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bharwan tandoori aloo take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of large baking potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of paneer?
- Firm tofu, pressed and cubed (vegan; season it well).
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