How to make Bharwan Tandoori Aloo -

Barrel shaped potatoes filled with paneer mixture, marinated in yogurt masala and cooked in the tandoor.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes (आलू), Cottage Cheese

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bharwan Tandoori Aloo checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Jain Thalipeeth Fried Tomatoes Chicken Beetrrot Pumpkin Wraps Royal Carrot Cake

Bharwan Tandoori Aloo

Bharwan Tandoori Aloo Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bharwan Tandoori Aloo Recipe

  • Potatoes 6 medium

  • Cottage Cheese grated 1 cup

  • Oil 1 tbsp + for deep-frying

  • Ginger finely chopped 1 tablespoon

  • Green chillies 2-3

  • Cashewnuts 10-12

  • Raisins 1 tablespoon

  • Chaat masala 1 tsp + for sprinkling

  • Kashmiri red chilli powder 1 1/4 teaspoons

  • Garam masala powder 1 1/2 teaspoons

  • Salt to taste

  • Yogurt 1 cup

  • Ginger-garlic paste 1 tablespoon

  • Mustard oil 3 tablespoons

  • Turmeric powder a pinch

  • Lemon halved 1


Step 1

Peel potatoes, cut a thin slice from both the sides of each potato and scoop out the center to make a barrel. Place all the trimmings aside in a bowl.

Step 2

Heat sufficient oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.

Step 3

To make the filling, heat 1 tbsp oil in a non-stick pan, add ginger and green chillies and sauté for a minute. Roughly chop cashewnuts, add to the pan and sauté for a minute. Add raisins and sauté further for a minute and transfer the mixture into a bowl.

Step 4

Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.

Step 5

To make the marinade, mix together yogurt, ginger-garlic paste, 1 tsp Kashmiri red chilli powder, 1 tsp garam masala powder, ½ tsp chaat masala and salt in a bowl.

Step 6

Heat mustard oil in another non-stick pan. Switch off the heat and add turmeric powder. Pour this tempering over the marinade. Crush the fried potato trimmings and add to the marinade.

Step 7

Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.

Step 8

Pierce one lemon half followed by 3 stuffed potatoes leaving a little gap between each of them on each skewer. Place the skewers in a hot tandoor and cook for 8-10 minutes.

Step 9

Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.