Tandoori Aloo

Prep: 10 minutes | Cook: 30 minutes | Servings: 4

Ingredients 

10-12 Baby Potatoes, cut into half,peeled & parboiled

½ cup Hung Curd

2 tbsp Mustard oil

2 tsp Ginger garlic paste

1 tsp Red chilli powder

2 tbsp Red Chili Paste

1 tsp Garam masala powder

`1 tbsp Kasuri methi

1 tsp Lemon juice

Salt to taste

2 tsp Chaat masala

Method

  • Mix all the ingredients for the tandoori marinade.
  • Coat the parboiled baby potatoes with the marinade evenly.
  • Arrange the Potatoes on wooden skewers.
  • Grease the tray with oil and place the potatoes in it.
  • Bake the aloo at 180* Celsius for 25-30 minutes.
  • Remove and arrange it on a plate. Keep a burned piece of coal and pour a tsp of oil over it. Cover the potatoes and let it sit for 5-8mins.
  • Remove the coal piece and sprinkle chaat masala and serve hot along with mint chutney.

 

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