Ingredients:-
1 kg. Potatoes
For the Keema:-
2 tbsp. Oil
2 Onions, finely chopped
1 tsp. Ginger Paste
1 tsp. Garlic Paste
1 tbsp. Red Chilli Powder
½ tbsp. Turmeric Powder
1 tbsp. Cumin Seed Powder
1 tbsp. Coriander Seed Powder
500 gms. Mutton Mince
1 tsp. Garam Masala
2 tbsp. Coriander Leaves, finely chopped
2 tbsp. Mint Leaves, finely chopped
Salt, to taste
For the Tandoori Marination:-
1 cup Curd
1 tsp. Ginger Paste
1 tsp. Garlic Paste
1 tsp. Tandoori Garam Masala
½ tsp. Turmeric Powder
1 tsp. Red Chilli Powder
1-pinch of Red Food Colouring
Salt, to taste
Ghee
Chaat Masala
Method:-
1. Wash and cook the potatoes in a pressure cooker with water and salt until 3 whistles are blown.
2. Peel the potatoes and cut into equal halves.
3. In another pressure cooker, add oil and saute the onions until golden brown.
4. Then add ginger paste, garlic paste, red chilli powder, turmeric powder, cumin seed powder, coriander seed powder and mix well.
5. Add mutton mince. Saute for 3-4 minutes and then add garam masala, coriander leaves, mint leaves, salt and mix well.
6. Pour some water and pressure cook.
7. In a bowl add the Tandoori marination ingredients and mix well.
8. Scoop out the potato from the centre and marinate with the Tandoori marination.
9. Grill the potatoes in the oven at 200°C for 7-10 minutes.
10. Apply Ghee and sprinkle chaat masala on top the potatoes and turn them upside down.
11. Stuff the potatoes with Keema and sprinkle chaat masala on top.
12. Grill the Keema stuffed potatoes again at 200°C for 2 minutes.
13. Garnish with coriander leaves and serve.
Delicious Tandoori Aloo Keema is ready!
HAPPY COOKING!
Host: Smita Deo
Copyrights: REPL
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