Sometimes, the same dal-roti or vegetable dish can make one feel a little sad. If you're bored with the same food and want to try something restaurant-style, "royal" and "spicy," then "stuffed tandoori potatoes" are the perfect choice.

Give ordinary potatoes a "royal" touch.
Potatoes are a vegetable found in every household, but when stuffed with paneer, dried fruits, and spices, their taste reaches new heights. Their speciality is that they are slightly crispy on the outside and soft and creamy on the inside. The coating of yogurt and spices gives them that distinctive "tandoori" flavor that we often find in dhabas or big hotels.

Ingredients for Stuffed Tandoori Potatoes
Main Ingredients:
Large potatoes: 4-5 (preferably of the same size)
Cottage cheese: 100 grams (mashed)
Cashews and raisins: A few (finely chopped)
Coriander leaves and green chilies: Finely chopped
For the marination:
Thick yogurt: 1/2 cup
Roasted gram flour: 2 tablespoons (for binding)
Ginger-garlic paste: 1 teaspoon
Spices: Red chili powder, turmeric, garam masala, chaat masala, and salt (to taste)
Mustard oil: 1 tablespoon (for authentic tandoori flavor)
Kasuri methi: A little (rubbed with palms)

Method for Stuffed Tandoori Potatoes
First, peel the potatoes and cut them in half. Now, using a spoon or knife, gently scrape out the center of the potato to create a hollow "bowl." Boil these hollow potatoes in salted water for 5-7 minutes and then drain.

In a bowl, combine mashed paneer, finely chopped cashews and raisins, green chilies, coriander, a little salt, and chaat masala. You can also mash the potatoes you scraped out and add them to the mixture. Now, fill the empty potato "bowls" with this mixture, pressing them firmly into them.

In another bowl, combine yogurt, gram flour, mustard oil, and all the dry spices to form a thick paste. Now, coat the stuffed potatoes in this paste and let them soak in for 15-20 minutes to allow the spices to soak in.

Heat some oil in a non-stick pan or wok and cook the potatoes over low heat, turning them occasionally, until golden and crispy.

If you're using an oven or air fryer, bake at 180°C for 15-20 minutes.

When the potatoes are cooked, place a burning coal in a small bowl in the center of the pan. Pour half a teaspoon of ghee on the coal and, as soon as it starts to smoke, close the pan with a lid for 2 minutes. Your delicious stuffed tandoori potatoes are ready.

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