Wednesday, March 12, 2014

Tandoori Aloo

Baby Potatoes - 25 Nos
Ginger Garlic Paste - 1/2 tsp
Yogurt - 2 tbspns
Tandoori Masala - 1 tsp
Red Chili Powder - 1/2 tsp
Salt - 1/2 tsp
Oil - 1 tsp
Coriander Leaves - 1 tbspns, chopped


Parboil the potatoes and peel off the skin. In a bowl mix the yogurt, tandoori masala, ginger garlic paste, red chili powder and salt. Pour this over the parboiled potatoes and marinate for 8-10 hours, preferably overnight ( the masalas will get marinated well into potatoes).
Grease your baking tray or line the tray with aluminum foil. Bake for 5 to 7 minutes in a preheated oven at 350 F. Turn the potatoes and bake for another 5 minutes.

Stove Top Method:
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.

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