Indian
Indian - Tandoori and Kebabs
Dum Aloo 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 and peeled
- • 100g paneer, grated
- • 2 tbsp cashews, crushed
- • 1 tbsp ginger-garlic paste
- • 1 tsp Kashmiri chili powder
- • 1/2 tsp garam masala
- • 1/4 cup thick yogurt
- • 1 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Hollow out the parboiled potatoes with a melon baller, keeping the shells intact.
2
Phase 2
Mix the paneer, cashews, half the ginger-garlic paste, and a pinch of salt; stuff the mixture into the potato shells.
3
Phase 3
Coat the potatoes in yogurt mixed with Kashmiri chili powder, garam masala, remaining ginger-garlic paste, and mustard oil; rest 30 minutes.
4
Phase 4
Skewer the potatoes and grill over hot coals, turning often, until the skins char and the potatoes are tender.
5
Phase 5
Brush with melted butter and serve hot with mint chutney.