Indian
Indian - Tandoori and Kebabs
Aloo Paratha Paneer Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 12 baby potatoes, parboiled
- • 1/2 cup paneer, crumbled
- • 2 tbsp cashews, finely chopped
- • 1/2 cup thick yogurt
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1 tbsp ginger-garlic paste
- • 2 tbsp mustard oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Parboil the baby potatoes, then scoop out a small cavity in each.
2
Phase 2
Mix crumbled paneer with cashews, half the tandoori masala, and a pinch of salt; stuff each potato.
3
Phase 3
Whisk yogurt with remaining tandoori masala, Kashmiri chili powder, ginger-garlic paste, and salt; coat the potatoes and rest 30 minutes.
4
Phase 4
Thread the stuffed potatoes onto skewers or place on a grill tray.
5
Phase 5
Cook over high heat, basting with mustard oil, until blistered and charred in spots.
6
Phase 6
Serve hot with mint chutney and lemon wedges.