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Tandoori Aloo (Baked Stuffed Potatoes) Recipe

Traditional Tandoori Aloo is baked in Tandoor till crisp and served as an appetizer.
You may deep fry the potato shell in hot vegetable oil (350° F) for extra crisp look before filling. You may also bake the stuffed potatoes in microwave oven. Experiment and make your choice. I have chosen not to deep fry the shell, and use the conventional oven for a traditional texture of the shell

Ingredients

1. Medium size potatoes: 6
2. Serrano, remove seeds and white pith, fine chopped : 2

3. Fresh ginger, root peeled, finely chopped : 2 teaspoons
4. Fresh Lime juice: 2 teaspoons
5. Yogurt: 2 Tablespoons
6. Ghee: 1 Tablespoon
7. Water: 2 Tablespoons
8. Cilantro, finely chopped:1 teaspoon

Dry spices

1. Sea salt: ½ teaspoon
2. Ground Cayenne: ½ teaspoon

3. Cumin powder: ½ teaspoon
4. Dried ginger powder: ¼ teaspoon
5. Black pepper: ¼ teaspoon

6. Cinnamon powder: ¼ teaspoon

7. Ground cloves: 1/8 teaspoon

Method

1. Peel potatoes

2. Scoop out the center of each potato, leaving a potato shell with ¼" thick walls. Save and set aside the scooped out potatoes, they will be used in making the filling

3. Make filling

- Boil the scooped out potatoes. Let them cool. Transfer to a mixing bowl. Mash potatoes
- Combine all the dry spices. Transfer to mixing bowl and combine well

- Add Serrano, ginger, lime juice, and yogurt. Combine well.

4. Brush the outside of potato-shells with Ghee. Stuff the potato shells with filling.
5. Put the stuffed potatoes in a baking tray. Add 2 Tablespoon of water to the tray. Cover with Aluminum foil

6. Preheat oven to 450° F. Bake stuffed potatoes for 20 minutes.
7. Remove the Aluminum foil. Bake another 10 minutes.
8. Garnish with chopped cilantro

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