Aloo Nazakat

1 comment
Published under: PaneerPotatoSnacks
A Tandoori starter that is quite popular in various restaurants.
Aloo Nazakat

Aloo Nazakat is a Tandoori starter dish where crispy fried potato shells are filled with a paneer and potato mixture, marinated in a yogurt sauce and baked.
Aloo Nazakat

Aloo Nazakat
3.92 from 12 votes

Aloo Nazakat

A Tandoori starter that is quite popular in various restaurants.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Appetizer, Snack
Cuisine: Indian, North Indian
Keyword: hotel, restaurant, Tandoori

Ingredients

  • 4 Potatoes big
  • 1/3 cup Bengal Gram Dal
  • 2 Papads medium size
  • 2 tbsp Ginger Garlic Paste + 2 tsp
  • 2 cup Plain Yogurt whisked
  • 1 cup Paneer grated
  • 1 1/4 tbsp Chaat Masala Powder
  • 3 Green Chillies chopped
  • 1 tsp Black Salt
  • 2 tsp Garam Masala Powder
  • 2 tsp Red Chilli Powder
  • few Coriander Leaves
  • 3 to 4 tbsp Mustard Oil
  • Salt as per taste
  • Oil as required for frying

Instructions

  • Peel the potatoes and cut them in half.
  • Heat a pan of water over medium flame and bring to a boil.
  • Add the potatoes and simmer until tender.
  • Gently scoop out the insides leaving a shell all around.
  • Keep the scooped out flesh aside.
  • Heat a nonstick pan over medium flame.
  • Dry roast the dal until golden.
  • Remove, cool and grind to a fine powder.
  • Heat oil in a deep frying pan.
  • Fry the potato shells until the outer is golden brown.
  • Remove and drain excess oil.
  • Fry the papads in the same oil and drain excess oil.
  • Keep them aside until required.
  • Heat 2 tblsp oil in a nonstick pan.
  • Add the 2 tblsp ginger garlic paste and stir-fry for 30 seconds.
  • Add the reserved potato flesh and little salt.
  • Cook for 5 minutes.
  • Whisk the yogurt in a bowl.
  • Add a little salt, 2 tsp ginger garlic paste, black salt, garam masala powder, red chilli powder, few coriander leaves and dry roasted dal.
  • Mix well.
  • Add mustard oil and mix again. Keep aside.
  • Add paneer to a bowl along with chaat masala powder, coriander leaves, green chillies, salt and potato mixture.
  • Crush the papads and mix well.
  • Fill the potato shells with the paneer-potato mixture
  • Gently drop them in the yogurt mixture and mix gently.
  • Keep aside for 60 to 90 minutes.
  • Then transfer them to a greased baking tray lined with parchment paper.
  • Bake in a preheated oven at 350F/180C for 20 to 25 minutes.
  • Serve as it is as a snack or serve with naan.

1 comment

Avatar of Mrs gelb
Mrs gelb May 19, 2020 - 12:53 pm

Thank you for this lovely recipe- it definitely tastes similar to restaurant aloo nazakat that I have had! I used tandoori masala instead of garam masala in the yogurt mix and I was too scared to use the ground gram and papad😂

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