Try this Baked Potato Paneer Pick-Ups recipe, or contribute your own.

Still searching for what to cook ?

Name: Baked Potato Paneer Pick-Ups
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Tandoori masala; 2 tb corriander, fresh Chopped; Salt; pepper to taste; 1 lg pinch ajwain seeds; 3 lg potatoes Boiled; 1 1-inch piece ginger; 150 g Paneer (cottage cheese); 2 ts Butter (2 to 3); 1/2 c Curd; 1/2 tb Corn flour; 7 Green chillies (7 to 8)

Find the most delicious recipes here

INGREDIENTS

1/2 ts Tandoori masala
2 tb corriander, fresh ; Chopped
Salt; pepper ; to taste
1 lg pinch ajwain seeds
3 lg potatoes ; Boiled
1 1-inch piece ginger
150 g Paneer (cottage cheese)
2 ts Butter ; (2 to 3)
1/2 c Curd
1/2 tb Corn flour
7 Green chillies ; (7 to 8)

Servings

INSTRUCTIONS

Tie the curd in a muslin cloth and hang for 2 hours. Melt the butter. Cool a little. Add the curd, tandoori masala, salt, oregano (ajwain seeds), garlic, half the coriander, half the chilli and ginger crushed. Cut the potatoes into thick rounds. Marinate in above mixture. Keep aside for 10-15 minutes. Meanwhile, crush the paneer with hands till crumbly. Add remaining chilli, ginger, coriander, salt, cornflour and mix lightly. Take one slice of potato, spread some paneer mixture and place another slice on top. Arrange each sandwich on a wire rack and bake in pre-heated oven till the potatoes are browned lightly. Each sandwich may also be dipped in the following batter, deep-fried as bhajias and served with sauce. White flour, salt, pinch soda-bicarbonate. Make batter with water. It should be neither too thin not too thick. Instead of baking, dip each sandwich and deep-fry till crisp. Serve hot either way.

NOTES

Alert editor

Baked Potato Paneer Pick-Ups

1/2 ts Tandoori masala 
2 tb corriander, fresh Chopped
  Salt; pepper to taste
1 lg pinch ajwain seeds 
3 lg potatoes Boiled
1 1-inch piece ginger 
150 g Paneer (cottage cheese) 
2 ts Butter (2 to 3)
1/2 c Curd 
1/2 tb Corn flour 
7  Green chillies (7 to 8)

Tie the curd in a muslin cloth and hang for 2 hours.    Melt the butter. Cool a little. Add the curd, tandoori masala, salt,  oregano (ajwain seeds), garlic, half the coriander, half the chilli  and ginger crushed.    Cut the potatoes into thick rounds.    Marinate in above mixture.    Keep aside for 10-15 minutes.    Meanwhile, crush the paneer with hands till crumbly.    Add remaining chilli, ginger, coriander, salt, cornflour and mix  lightly.    Take one slice of potato, spread some paneer mixture and place another  slice on top.    Arrange each sandwich on a wire rack and bake in pre-heated oven till  the potatoes are browned lightly.    Each sandwich may also be dipped in the following batter, deep-fried  as bhajias and served with sauce.    White flour, salt, pinch soda-bicarbonate.    Make batter with water.    It should be neither too thin not too thick.    Instead of baking, dip each sandwich and deep-fry till crisp.    Serve hot either way.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1593g)
Recipe Makes: 1

Calories: 1183
Calories from Fat: 98 (8%)

Amt Per Serving		% DV

	Total Fat 10.9g	14 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.2g
Cholesterol 26.3mg		8 %
Sodium 908.8mg		31 %
Potassium 5882.5mg		155 %
Total Carbohydrate 234.1g		69 %
	Dietary Fiber 29.2g	117 %
	Sugars, other 204.9g
Protein 47.4g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1183

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe