Lehsuni Tandoori Aloo

Name: Lehsuni Tandoori Aloo
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 teaspoons chaat masala (spice mix for chaat; 1 medium red onion, chopped; 1 teaspoon table salt; Melted butter for basting; 4 ounces (100 grams) paneer (pressed fresh cheese), grated; ½ cup (40 grams) grated mild white cheese; 1-inch (2½-cm) piece fresh ginger, chopped; 3 green chiles, stemmed and chopped; 1 cup (275 grams) plain Greek yogurt; 2 tablespoons chopped fresh cilantro; 2½ teaspoons fresh garlic paste; ¼ cup (35 grams) ground dalia (roasted chana dal, store-bought); 2 teaspoons garam masala (spice mix); 2 tablespoons freshly squeezed lemon juice; 1 tablespoon red chile powder; 2 teaspoons fresh ginger paste; 8 small potatoes; 2 tablespoons vegetable oil; 1 quart (800 ml) plus 2 tablespoons vegetable oil; 1 tablespoon filtered mustard oil (see Note); 10 to 12 cloves garlic, chopped; 1 teaspoon caraway seeds

Crisp stuffed potatoes

Preparation info

Serves
6

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This recipe may seem a little elaborate on first reading, but the actual preparation is quite simple. This unusual, beautifully presented vegetarian dish is very popular in my Yellow Chilli restaurants.

Ingredients

For the potato shells and filling

8 small potatoes
1 quart (800 ml) plus 2

Asia
India
Snack
Gluten-free
Vegan

Method

Make the potato shells and filling: Peel the potatoes. With a sharp knife or the peeler, scoop out the flesh from the center of one side of each potato to make a hollow. Mince the trimmings.
Place a nonstick wok over high heat and add 1 quart (