📝 About This Recipe
A regal North Indian delicacy, these potatoes are scooped out, stuffed with a rich mixture of paneer, nuts, and spices, then marinated in a vibrant yogurt-based tandoori masala. Roasted until the skin is crisp and the interior is melt-in-your-mouth tender, they offer a perfect balance of smoky, spicy, and nutty flavors. This dish is a true showstopper for any festive gathering or dinner party, bringing the authentic taste of the clay oven into your home kitchen.
🥗 Ingredients
Potatoes and Prep
- 6 pieces Large Potatoes (Russet or Yukon Gold work best)
- 1 teaspoon Salt (for parboiling)
- 2 cups Vegetable Oil (for deep frying the shells)
The Stuffing
- 1 cup Paneer (crumbled or finely grated)
- 2 tablespoons Cashews (finely chopped)
- 1 tablespoon Raisins (chopped)
- 1 teaspoon Ginger-Garlic Paste
- 2 Green Chilies (finely chopped)
- 1/2 teaspoon Garam Masala
- 2 tablespoons Fresh Cilantro (finely chopped)
Tandoori Marinade
- 1 cup Greek Yogurt (thick or hung curd)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without high heat)
- 1 tablespoon Mustard Oil (essential for authentic smoky flavor)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
- 1 teaspoon Chaat Masala
- 1 tablespoon Roasted Gram Flour (Besan) (helps the marinade stick)
👨🍳 Instructions
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1
Wash and peel the potatoes. Cut them in half lengthwise. Using a melon baller or a small spoon, scoop out the centers to create a hollow 'boat' shape, leaving a 1/4-inch thick wall. Save the scooped-out potato bits.
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2
Boil the hollowed potato shells in salted water for about 5-7 minutes until they are parboiled (about 60% cooked). They should be firm, not mushy. Drain and pat them completely dry.
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3
Heat oil in a kadai or deep pan and fry the potato shells on medium heat until they turn light golden and the edges are crisp. Remove and drain on paper towels.
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4
Finely chop the reserved potato centers. Sauté them in a teaspoon of oil until tender and lightly browned.
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5
In a mixing bowl, combine the sautéed potato bits, crumbled paneer, cashews, raisins, ginger-garlic paste, green chilies, garam masala, and cilantro. Mix well to form the stuffing.
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6
Stuff each fried potato shell generously with the paneer mixture, pressing down firmly so it stays in place.
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7
Prepare the marinade by whisking the Greek yogurt, Kashmiri chili powder, mustard oil, kasuri methi, chaat masala, and roasted gram flour in a wide bowl until smooth.
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8
Gently coat each stuffed potato with the yogurt marinade, ensuring the top and bottom are well covered. Let them marinate for at least 20-30 minutes.
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9
Preheat your oven to 400°F (200°C) or prepare your grill. Line a baking sheet with parchment paper or foil.
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10
Place the potatoes on the baking sheet or on skewers. Bake for 15-20 minutes. For an authentic charred look, turn on the broiler for the last 2-3 minutes of cooking.
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11
Brush the potatoes with a little melted butter or oil halfway through the baking process to keep them moist.
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12
Once the marinade has set and developed dark charred spots, remove from the oven. Sprinkle with extra chaat masala and fresh cilantro before serving.
💡 Chef's Tips
Choose potatoes of similar size to ensure even cooking. If you don't want to deep fry, you can air-fry the parboiled shells at 375°F for 10 minutes. Always use Kashmiri Red Chili powder; it provides the iconic red color without making the dish uncomfortably spicy. Ensure the yogurt is very thick (hung curd) so the marinade doesn't slide off the potatoes. For a vegan version, substitute paneer with crumbled firm tofu and use almond yogurt for the marinade.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney. Pair with Laccha Pyaaz (thinly sliced onion rings seasoned with lemon and chili powder). Goes beautifully as an appetizer with a chilled glass of Salted Lassi or a crisp Lager. Serve as a side dish alongside Garlic Naan and Dal Makhani for a complete North Indian feast.