Monday, 25 January 2016

Tandoori Aloo

Tandoori Aloo -While I was searching for some different recipe to make for the last weekend I came across a recipe on making tandoori masala powder at home. So I thought of making some dish using this tandoori masala. I saw some baby potatoes in my kitchen and decided to make tandoori aloo. But I did not make the tandoori masala separately instead I added all the ingredients mentioned for tandoori masala directly to the potatoes and pan fried it after marination. The end product was awesome! It tasted yummy. Here is what I tried...

Tandoori Aloo

Preparation Time : 30 Minutes | Cooking Time : 20 Minutes | Serves : 6


For Marination
Baby Potatoes - 1/2 Kg
Ginger Garlic Paste - 1 tbsp.
Chili Powder - 1 tsp.
Pepper Powder - 1/4 tsp.
Cumin Powder - 1/2 tsp.
Coriander Powder - 1 tsp.
Garam Masala - 1/2 tsp.
Amchur Powder - 1/4 tsp.
Chaat Masala - 1/4 tsp.
Cinnamon&Clove Powder - 1/4 tsp.
Kasuri Methi - 1/2 tsp.
Curd - 2 tbsp.
Salt - to taste

For Frying
Oil - 3 tbsp.
Curry Leaves - 2 Strings

1. Pressure cook the baby potatoes for 4 whistles and peel the skin. Cut the potatoes into halves if it is little bigger in size.
2. Add all the items listed under "For Marination" in the Ingredients Section  into a mixing bowl except the potatoes.
3. Mix it well to make a smooth paste. Add in the baby potatoes to the mixed masala.
4. Mix the potatoes well in the masala and let it marinate for 30 minutes. Heat oil in a pan to roast the potatoes.
5. Add the curry leaves and marinated potatoes. Toss it well.
6. Roast it on medium flame till the potatoes are nicely roasted and the color changes to golden brown.

Yummy Tandoori Aloo is ready to serve.

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