TANDOORI ALOO

TANDOORI  ALOO:

INGREDIENTS:

600  g medium size potatoes
200  g grated cottage cheese

1  tbsp yellow chilli powder

1/2  tsp turmeric powder

1  tbsp  salt
25  g each, finely chopped green chillies and fresh coriander
100  g chopped and fried cashewnuts
50  g raisins
50  ml  oil

METHOD:

• Peel potatoes and core them as you would an apple. Grate the scooped out flesh and keep aside. Dip cored potatoes in water for half an hour. Remove, pat dry and deep-fry.
• Heat oil in a frying pan and add the scooped out potato flesh, chilli powder, turmeric powder, salt, green chillies, cashewnuts, raisins and coriander leaves and fry on medium heat till the potato is cooked.
• When cooked, taste for seasoning, cool and then stuff the mixture back into the scooped-out potatoes. Skewer the stuffed potatoes and grill in oven or barbecue.
• To serve, quarter each potato, garnish with lemon wedges and onion rings.

Notes:  Serve with tandoori roti and mint chutney.