50 min prep · 10 min cook · Serves 3–4 portions · Starter
The story
“When Gautam Arora was preparing to open his first restaurant, Martabaan Tales, he turned to his mum, Shobha. She taught him how to make Tandoori Aloo Nazakat: potato barrels filled with spiced paneer, coated in tandoori marinade and roasted until smoky and golden. The recipe became part of the moment a family lesson turned into the first step of his professional story.”
This recipe now belongs to every family who cooks it.
Gautam Arora & Shobha
The method
1Wash and peel the potatoes, then cut each one in half lengthways. Using a melon baller or spoon, carefully scoop out the centres to form sturdy potato cups with walls about 5mm thick. Reserve the scooped potato pulp.
2Parboil or blanch the potato cups in salted water for 3–4 minutes, then drain well. This helps the potatoes cook through without scorching the paneer filling.
3In a medium bowl, combine the crumbled paneer, minced red onion, green chilli, ginger and chopped coriander.
4Add the garam masala, roasted cumin powder, lemon juice, salt and one tablespoon of reserved mashed potato pulp. Mix thoroughly.
5Firmly pack the paneer mixture into the potato cavities. Coat the stuffed potatoes generously on all sides with tandoori marinade, then marinate for 30–60 minutes. Refrigerate them if marinating for longer.
6Carefully slide the marinated potatoes onto skewers. Roast in a clay tandoor, on a hot grill, or in an oven preheated to 220°C (425°F) for 8–10 minutes, until charred at the edges.
7Serve the stuffed potatoes whole or sliced into rounds. Dust with chaat masala, garnish with coriander and sliced onion, and serve hot with mint-coriander chutney and lemon wedges.
A visual guide
See the key stages
Three key moments to look for as you cook. Use these visual cues alongside the written method.
Step 1
Keep the potato walls sturdy
Leave about 5mm of potato around each hollowed centre so the cups stay intact while they are filled, skewered and roasted.
Step 5
Pack in the paneer filling
Fill every potato cavity firmly, then coat the outside generously with tandoori marinade before giving it time to rest.
Step 6
Look for smoky, charred edges
The potatoes are ready when the edges are deeply golden and lightly charred while the paneer filling remains tender.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
A head start for the potatoes
Parboil or blanch the hollowed potato cups in salted water for 3–4 minutes before stuffing. This helps them cook through while keeping the paneer filling from scorching.
Give the marinade time
Leave the stuffed potatoes in the tandoori marinade for at least 30 minutes. Refrigerate them if you choose the longer 60-minute marination.
To serve
Serve piping hot with mint-coriander chutney, thinly sliced pickled onion rings and a wedge of lemon.
Families who've made this
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Helpful answers
Questions about Gautam & Shobha's Tandoori Aloo Nazakat
How do you stop the potatoes scorching before they are cooked?
Parboil or blanch the hollowed potato cups in salted water for 3–4 minutes before filling them. This gives the potatoes a head start while protecting the paneer filling from excessive heat.
How long should Tandoori Aloo Nazakat marinate?
Marinate the stuffed, coated potatoes for 30–60 minutes. Keep them refrigerated if you leave them for the longer time.
Can you make Tandoori Aloo Nazakat without a clay tandoor?
Yes. Gautam and Shobha's recipe can be cooked on a hot grill or in an oven preheated to 220°C (425°F), as well as in a clay tandoor.
What should you serve with Tandoori Aloo Nazakat?
Dust the cooked potatoes with chaat masala and serve them hot with fresh coriander, sliced or pickled onions, mint-coriander chutney and lemon wedges.
