Tandoori Aloo Lajawab

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

Rate This Recipe


  • 3 - large potatoes
  • 1/4 tsp - red chilli flakes
  • For the filling:
  • 1 - small carrot (chopped and boiled)
  • 75 g - peas (boiled)
  • 150 g - paneer
  • 1 tbsp - spring onions (chopped)
  • Salt
  • Pepper (freshly ground to taste)
  • 1 tbsp - lemon juice
  • 1/4 tsp - garam masala

How to Make Tandoori Aloo Lajawab

  • Wash potatoes well and dry.
  • Prick them with a fork and bake at 350 degrees F in an oven or a tandoor till they are soft (for about 40 minutes.)
  • Cut potatoes in half and scoop out flesh, leaving 1 cm of the shell. Keep the flesh aside.
  • Place the shells back in the oven and cook for about 10 minutes.
  • Now make the filling:
  • Mash the paneer and stir in scooped out potato, carrots, peas, spring onion, salt, pepper, lemon juice and garam masala. Mix well.
  • With a spoon, fill the mixture in the potato shells and brush with oil, sprinkle with chilli flakes and bake at 350 degree F for about 15 minutes or until they are thoroughly heated and golden.
  • Serve with green salad.