Ingredients

• 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.