tandoori aloo - 1
BABY POTATOES25 NO
GINGER GARLIC PASTE1/2 TSP
YOGURT2 TBLSP
TANDOORI MASALA POWDER1 TSP
RED CHILLI POWDER1/2 TSP
SALT1/4 TSP
OIL1 TSP
CORINADER LEAVESFEW
TANDOORI ALOO - 2

METHOD:

  • Par boil the potatoes and when done peel off the skin.
  • In a bowl mix the yogurt , tandoori masala powder,ginger garlic paste, redchilli powder and salt.
  • Pour this over the parboiled potatoes and marinate for 8-10 hours, preferably overnight.
  • This is very important so that the masala will get into potatoes.
  • Grease your baking tray or line in the tray with aluminum foil.
  • Bake for 5 to 7 minutes in a preheated oven at 180 degrees C.
  • Turn the potatoes and bake for another 5 minutes.

ATERNATIVELY you can make this on stove top too .

  • In a non stick pan add a tsp of oil and throw in the marinated potatoes.
  • Cook for 5 minutes in medium flame and carefully turn over this without mashing the potatoes.
  • Cook till you find golden spots on all sides.
  • Garnish with chopped coriander leaves if you want.
  • Enjoy as a starter with Dip of your choice.
aloo - 3