Tandoori Bharwan Aloo with Pudhina Chutney

Instructions

1. 1

   Prepare the Potatoes

   • Wash the potatoes thoroughly. In a large pot, add the potatoes, 6 cups of water, and 1 tsp of salt. Boil for 15-20 minutes until they are 80% cooked (a knife can be inserted but they remain firm).
   • Drain the water and let the potatoes cool completely. This is crucial to prevent them from breaking.
   • Once cool, slice each potato in half lengthwise. Use a small spoon or a melon baller to carefully scoop out the center, leaving a 1/4-inch thick shell. Reserve the scooped-out potato flesh for the stuffing.
2. 2

   Create the Stuffing

   • In a mixing bowl, mash the reserved potato flesh.
   • Add the crumbled paneer, chopped cashews, raisins, finely chopped onion, green chili, and 2 tbsp of chopped coriander leaves.
   • Season with 1/2 tsp of chaat masala and 1/4 tsp of salt. Mix gently until all ingredients are well combined.
3. 3

   Stuff the Potato Shells

   • Take each hollowed-out potato shell and generously fill it with the prepared stuffing.
   • Press the filling down gently to ensure it is compact.
4. 4

   Prepare the Tandoori Marinade

   • In a small, dry pan over low heat, lightly roast the besan (chickpea flour) for 2-3 minutes until it becomes aromatic. This removes the raw taste. Let it cool slightly.
   • In a large bowl, whisk the hung curd until smooth and creamy.
   • Add the roasted besan, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, crushed kasuri methi, lemon juice, mustard oil, and 3/4 tsp of salt.
   • Whisk everything together to form a thick, smooth, and lump-free marinade.
5. 5

   Marinate the Stuffed Potatoes

   • Carefully dip each stuffed potato half into the marinade, using a spoon to coat it evenly on all sides.
   • Place the coated potatoes on a plate and let them marinate for at least 30 minutes. For a deeper flavor, cover and refrigerate for 1-2 hours.
6. 6

   Bake to Perfection

   • Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or aluminum foil and lightly grease it.
   • Arrange the marinated potatoes on the tray, stuffing-side up, with some space between them.
   • Baste or drizzle the potatoes with 1 tbsp of oil.
   • Bake for 25-30 minutes, or until the potatoes are fully cooked and the marinade is golden brown with slight charring at the edges.
   • For a more authentic 'tandoori' char, switch to the broil setting for the last 2-3 minutes, watching closely to prevent burning.
7. 7

   Garnish and Serve

   • Remove the baked potatoes from the oven. Let them rest for a minute.
   • Sprinkle with the remaining 1/2 tsp of chaat masala and garnish with the remaining 1 tbsp of fresh coriander leaves.
   • Serve hot with mint chutney and sliced onions.