Tandoori Potatoes

Name: Tandoori Potatoes
Yield: Makes 4 Potatoes; Serves 4 as a Side dish, 2 as a Main Course
Cuisine: India
Ingredients: 4 white or baking potatoes (each about 8 ounces), scrubbed; Vegetable oil (optional); Coarse salt (kosher or sea) and Freshly ground black pepper; ½ cup sesame seeds; ¼ teaspoon Freshly ground black pepper; 4 teaspoons vegetable oil; 2 teaspoons fresh lemon juice; ½ cup thick (Greek-style) plain yogurt; 1 teaspoon ground coriander; ½ teaspoon ground cumin; 2 teaspoons sweet or hot paprika; 1 teaspoon salt, or more to taste; 2 teaspoons chopped peeled fresh ginger; 2 tablespoons (¼ stick) butter (salted or unsalted, whatever you have on hand), melted or at room temperature; 2 cloves garlic, coarsely chopped; 4 ounces paneer or other cheese (see Just the Facts), coarsely grated; 1 tablespoon sesame seeds; 1 hot green chile pepper, such as a serrano or small jalapeño, seeded and minced (for hotter potatoes leave the seeds in); 1 scallion, both white and green parts, trimmed and finely chopped

Tandoori Aloo

Preparation info

Makes 4 Potatoes; Serves
4
as a Side dish

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

If you want to master meatless barbecue, India is the place to do it. This nation of more than a billion people has nearly as many vegetarians as there are people in the entire United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue, creating dishes bursting with flavor (not to mention essential dairy and grain proteins). It’s grilling so complex and satisfying, you’ll never miss the meat. Tandoori aloo (tandoori potato

Ingredients

Asia
India
Side dish
Main course
Spicy
Gluten-free
Vegetarian

Ingredients

Method