Cheesy Tandoori Potatoes
Oven cooked tandoori potatoes look inviting for an anytime treat.
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Cooking Time

15-20 min

Meal Type


Preparation Time

20 min




  • 3 potatoes
  • 1 ½ tsp turmeric powder
  • salt to taste
  • water
  • For Stuffing 1 yellow bell pepper
  • 1 red bell pepper
  • Fried potato shavings as required
  • 2 tbsp chopped onions
  • ½ cup Mozzarella grated cheese
  • 1 tsp All ground spice
  • 1 tsp red chilli powder
  • ½ tsp dry mango powder
  • 2 tsp hung curd
  • salt to taste
  • For Marinade 1 tbsp hung curd
  • 1 tsp red chilli powder
  • 1 tsp All ground spice
  • ½ tbsp gram flour
  • salt to taste
  • For Garnish Red chilli powder
  • Coriander sprigs


  1. 1

    Cut off the sides and then make roundels from the skinned potatoes with a cutter scoop out a small hollow at the centre. Add turmeric powder, salt and the potatoes into boiling water for blanching. Cook for six minutes. For the stuffing, chop the yellow and red bell peppers into juliennes. Chop the fried potato shavings and add it into a bowl along with the chopped bell peppers. Add the finely chopped onion, grated mozzarella cheese, all ground spice, red chilli powder, salt, dry mango powder and hung curd to the bowl. Mix it well. Remove potatoes from the boiling water and allow them to cool at room temperature. For the marination, take hung curd, salt, red chilli powder, all ground spice(garam masala) and gram flour. Mix it well. Coat the boiled potatoes with this mix. Fill the potatoes with the stuffing and place it on a baking tray. Top it with the remaining marinade. Bake it in the oven at 180 C for 10 minutes. Once baked, remove from the oven. Sprinkle red chilli powder and garnish with coriander sprigs.

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