Cheese stuffed Spicy Aloo
- RECIPE CATEGORY: Main Course
- Cuisine: Indian
- type: Veg
- 2 hours 50 mins
- 1 kgBaby Potatoes
- 1 tbspTandoori Masala
- 50 gHung Curd
- 50 gDlecta Cream cheese
- 25 gGinger Garlic Paste
- 1/4 tspKasuri Methi
- 1/2 tspKashmiri Chilli Powder
- 1/4 tspTurmeric
- 1/4 tspSalt
- 1/8 tspCumin Powder
- 1/8 tspGaram Masala
- 100 gDlecta Shredded Mozzarella
- 50 gOil
Wash the baby potatoes, peel the potato skins and prick the potatoes with fork to make tiny holes in it.
Then scoop the center and stuff Mozzarella into it.
Add ginger garlic paste,turmeric powder,cumin powder,red chili powder,tandoori masala,kasuri methi(crush it in your hands before adding),garam masala,salt and oil into hung curd and whisk well until you get a uniform mixture.
Add stuffed and pricked potatoes and mix well.
Marinate the potatoes in the yogurt mixture up to 3-4 hours.The more you soak the more it will absorb flavors.
Preheat the oven at 180 degrees for 10 minutes.
Spread a microwave foil over the baking tray and grease it well with oil and carefully place the potatoes giving some space in between each other.
Brush some more oil over the potatoes and bake it in preheated oven for 10-15 mins.
After 10 mins turn them over and bash the potatoes with extra oil and bake them again until they turn golden brown in color.
Serve them hot. Squeeze some lemon juice if needed.