Tandoori Aloo Stuffed With Dry Fruits Recipe

Tandoori Aloo Stuffed With Dry Fruits is a delicious and flavorful Indian appetizer. Baby potatoes are boiled, hollowed out, and stuffed with a mixture of dry fruits, spices, and yogurt. The potatoes are then marinated in a tandoori masala paste and grilled to perfection. The combination of the creamy potatoes and the sweet and nutty filling creates a mouthwatering dish that is sure to impress your guests. Serve these tandoori aloo as a starter or as a side dish with roti or naan.

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1hr total
Tandoori Aloo Stuffed With Dry Fruits
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Ingredients for Tandoori Aloo Stuffed With Dry Fruits Recipe

  • 6.75 Potatoes
  • 0.13 cup Chopped Mixed Dry Fruits
  • 0.13 cup Yogurt
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/2 teaspoon Tandoori Masala Powder
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Garam Masala
  • 1/2 tablespoon Lemon Juice
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish
  • as needed Lemon Wedges For Serving

Directions: 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.
Nutrition
value
434
calories per serving
5 g Fat13 g Protein81 g Carbs11 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    13g
  • Carbs
    81g
  • Fiber
    11g

MacroNutrients

  • Carbs
    81g
  • Protein
    13g
  • Fiber
    11g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    189mg
  • Iron
    4mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    106mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    157mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    150mg
  • Manganese
    1mg
  • Phosphorus
    319mg
  • Selenium
    8mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp