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4 large potatoes
oil for basting
For the Stuffing:
4 tsp - butter
4 tbsp - fresh pomegranate seeds
2 tsp - ginger slivers
2 green chillies, deseeded and finely chopped
1 tsp - cumin seeds, roasted and crushed
1 tsp - lemon juice
salt to taste
How to Make Tandoori Aloo
Potatoes can be cooked either in tandoor after basting or can be wrapped in an aluminium foil and cooked in a grill or a barbeque.
When ready, take them out of the foil, peel and cut them lengthwise.
Scoop out the pulp, leaving a 1 cm wall outside.
Wrap the potatoes in aluminium foil to keep them warm.
Mash the pulp.
Add butter, green chillies, pomegranate seeds, cumin seeds, salt and lemon juice, mix.
Fill the potatoes with the stuffing and garnish with ginger slivers.
Serve hot, if need be, they can be re-heated on a hot pan for 2 mins.
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