Name: Coconut stuffed tandoori aaloo recipe by Soma Mukherjee at BetterButter
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 4
Ingredients: Medium size Potatoes 4; Sliced coconut for 2 table spoon of coconut paste; Chopped garlic 1 teaspoon; Green cilli 1 or 2; Coriander powder 1 teaspoon; sugar 1 teaspoon; Kasuri methi 1 table spoon; Ginger Garlic paste 2 teaspoon; Red cilli powder as required; Kashmeri red cilli powder 1/2 teaspoon; Curd 2 table spoon; Garam mashala powder 1 teaspoon; Lemon juice 1 teaspoon; Salt as required; CHAT MASHALA

ABOUT Coconut stuffed tandoori aaloo RECIPE

Potatoes stuffed with coconut and marinated in tandoori mashala then grilled.

Ingredients Serving: 4

Medium size Potatoes 4
Sliced coconut for 2 table spoon of coconut paste
Chopped garlic 1 teaspoon
Green cilli 1 or 2
Coriander powder 1 teaspoon
sugar 1 teaspoon
Kasuri methi 1 table spoon
Ginger Garlic paste 2 teaspoon
Red cilli powder as required
Kashmeri red cilli powder 1/2 teaspoon
Curd 2 table spoon
Garam mashala powder 1 teaspoon
Lemon juice 1 teaspoon
Salt as required
CHAT MASHALA

Instructions

Pill potatoes and scoop the middle portion with the back of a spoon or with knife carefully
Now make a mix paste of coconut half of the Kasuri methi, chopped garlic, green cilli, sugar slightly salt and little coriander powder
Make a paste
Now stuff the potatoes with this paste and make slits with a knife on potatoes . Keep aside
In a mixing bowl mix curd ginger garlic paste, Red cilli powder, kashmeri red cilli powder, remaining Kasuri methi and coriander powder, salt,garam mashala and lemon juice
Rub the curd mashala mix on potatoes .
Preheat the oven for 10 minutes at 180°C . Grill potatoes for about 30-40 minutes. On a greased baking tray at 180°C.
Sprinkle chat mashala and
Serve hot with lemon and cucumber

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