Tilwale Tandoori

Tilwale Tandoori 

Potatoes
Salt
Paneer
cashew nuts
ginger
green chillies
till seeds
corn flour
oil
curd
mustard oil
cardamom
cream
white pepper
1 kg
to taste
500 gms
200 gms
50 gms
100 gms
50 gms
100 gms
1 l
500 gms
1 l
500 gms
100 ml
50 gms

Instructions

1. Peel and scoop the potatoes and then apply the corn flour and till seeds to the outer layer. Deep-fry the potatoes and stuff it with grated paneer, green chillies, ginger, and cashew nut paste

2. Marinate the potatoes in curd, salt, mustard oil, cashew nut paste, cream, cardamom, and white pepper. Then, cook them in a clay pot and serve hot.