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Tender potato shells, hollowed out and filled with a savory mix of paneer, nuts, and spices. Each piece is coated in a smoky tandoori marinade and baked to perfection. A spectacular appetizer for any party!
For 4 servings
Prepare the Potatoes
Create the Stuffing
Stuff the Potato Shells
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Tender potato shells, hollowed out and filled with a savory mix of paneer, nuts, and spices. Each piece is coated in a smoky tandoori marinade and baked to perfection. A spectacular appetizer for any party!
This north_indian recipe takes 75 minutes to prepare and yields 4 servings. At 424.88 calories per serving with 16.54g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Prepare the Tandoori Marinade
Marinate the Stuffed Potatoes
Bake to Perfection
Garnish and Serve
Replace paneer with crumbled firm tofu or mashed chickpeas. Use a thick, plant-based yogurt (like coconut or cashew yogurt) for the marinade.
Omit the cashews and raisins. You can add finely chopped vegetables like carrots, peas, or sweet corn for texture.
Add 2-3 tablespoons of grated mozzarella or cheddar cheese to the stuffing for a gooey, cheesy center.
Preheat the air fryer to 375°F (190°C). Arrange the marinated potatoes in the basket and air fry for 15-18 minutes, flipping halfway, until cooked and charred.
The paneer and hung curd in this recipe provide a substantial amount of high-quality protein, which is essential for muscle repair, cell growth, and overall body function.
Potatoes are a rich source of complex carbohydrates, which are digested slowly, providing a steady release of energy and helping you feel full and satisfied for longer.
The use of curd (yogurt) in the marinade introduces beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
The blend of Indian spices like turmeric, chili powder, and garam masala is loaded with antioxidants that help combat oxidative stress and inflammation in the body.
A serving of Tandoori Bharwan Aloo (approximately 2 pieces) contains around 350-400 calories. The exact count can vary based on the size of the potatoes and the amount of oil and paneer used.
Tandoori Bharwan Aloo can be a moderately healthy dish. It provides protein from paneer and curd, complex carbohydrates from potatoes, and beneficial compounds from spices. Since it's baked instead of fried, it's a healthier alternative to many deep-fried appetizers. To make it healthier, you can reduce the amount of oil and use low-fat paneer and curd.
Yes, you can easily make it vegan. Substitute paneer with crumbled firm tofu or mashed chickpeas for the stuffing. For the marinade, use a thick, unsweetened plant-based yogurt, such as coconut, soy, or cashew yogurt.
Store leftover Tandoori Bharwan Aloo in an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven or air fryer at 350°F (175°C) for 8-10 minutes to restore its texture. Microwaving may make the potatoes soft.
Besides tofu or chickpeas for a vegan option, you can use grated cauliflower, crumbled boiled eggs, or a mixture of finely chopped vegetables like mushrooms, carrots, and peas for the stuffing.
A thin marinade is usually due to watery curd. The best fix is to add a little more roasted besan (chickpea flour), one teaspoon at a time, until it reaches the desired thick, coating consistency. Always use hung curd for best results.