Cheesy Potato Skillet

 Ingredients: (Around 4 to 5 portions)
Baby Potato 1 kg
Curd 400 gm
Cheese sauce (Yellow Cheddar) 250 gm
Black salt 40 gm
Red chili Powder 60 gm or to taste
Kasturi methi 40 gm
Ginger paste 60 gm
Garlic paste 60 gm
Mustard oil 100 ml
Salt 30 gm
Jeera/ cumin powder 30 gm/ 2 tbsp
coriander/ dhania powder 30 gm/ 2 tbsp
Lemon juice 3 nos
Chaat masala 30 gm / 3 tbsp
Coriander (fresh) 20 gm
Butter 50 gm
Mozzarella cheese 80 gm

  

Method:

For the potatoes:
1. Make the marinade using hung curd and spices.
2. Parboil the potatoes with skin on. Once they cool down, peel off the skin.
3. First marinade: Mix salt, red chili powder, and mustard oil. Coat the peeled potatoes and keep them aside for 30 minutes.
4. Now marinate the potatoes again with the hung curd marinade made earlier.
5. Keep the marinated potatoes in the refrigerator for at least 2 hours so the flavor is infused nicely.

For cheese sauce:
1. Grate yellow cheddar and mix with mozzarella cheese.
2. Melt the cheese in a pan and add milk to get the desired consistency.
3. Flavour the cheese sauce with thyme or rosemary (optional).

To assemble:
1. Skewer the marinated potatoes on a tandoor seekh and cook in the tandoor until nicely charred.
2. Arrange the potatoes on top of the cheese sauce and garnish with hung curd and a sprinkle of chili powder.
3. Garnish each potato with  coriander leaves

 

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