Tandoori Aloo Stuffed With Dry Fruits Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Allow them to cool and then peel the skin.
• STEP 2.Cut a small portion from the top of each potato and scoop out the center to create a hollow space.
• STEP 3.In a bowl, mix together chopped dry fruits, spices, yogurt, and salt. Stuff this mixture into the hollowed-out potatoes.
• STEP 4.Prepare a tandoori masala paste by combining yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and lemon juice.
• STEP 5.Coat the stuffed potatoes with the tandoori masala paste and marinate for at least 1 hour.
• STEP 6.Preheat the grill or oven to medium-high heat. Grill the potatoes until they are crispy and charred on the outside, about 10-15 minutes.
• STEP 7.Serve the tandoori aloo stuffed with dry fruits hot as a starter or as a side dish with roti or naan.

Cooking Tips

• Choose small baby potatoes for this recipe as they are easier to stuff and grill.
• Feel free to adjust the spices according to your taste preferences.
• If you don't have a grill, you can also bake the stuffed potatoes in the oven at 400掳F (200掳C) for about 20-25 minutes.
• Garnish the tandoori aloo with fresh coriander leaves and a squeeze of lemon juice before serving for added freshness.

Storage and Serving

• Leftover tandoori aloo can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the potatoes in a preheated oven or microwave until warmed through before serving.
• Serve the tandoori aloo stuffed with dry fruits as a starter at parties or as a side dish with your favorite Indian meal.