Tandoori Aloo
Recipe
Preparation time - 10 minutes
Marination time - 2 hours
Cooking time - 20 minutes
Serves - 3-4
Ingredients
500g baby potatoes, boiled and peeled
1 cup plain yogurt
2 tbsp ginger-garlic paste
1-2 tbsp red chili powder
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp turmeric powder
1/2 tsp garam masala
2 tbsp vegetable oil
Juice of 1 lemon
For the Tandoori Paste
1/4 cup plain yogurt
1 tbsp vegetable oil
1 tbsp red chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp garam masala
Method
In a mixing bowl, combine all the ingredients for the tandoori paste. Mix well to form a smooth paste. Set aside.
In another bowl, combine the boiled baby potatoes with the marinade ingredients.
Mix well to coat the potatoes evenly with the marinade.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to penetrate the potatoes.
If using an oven, bake @ 200°C for about 20-25 minutes or until the potatoes are tender and have a slightly charred appearance.
If using a grill, grill for approximately 15-20 minutes, turning them occasionally until the potatoes are cooked through and have a nice char.
Garnish the potatoes with chopped fresh coriander leaves. Serve hot with lemon wedges and some onion rings.
HAPPY COOKING !!!