- Into a large mixing bowl add all the ingredients for Tandoori Aloo in a bowl except the boiled potatoes and ghee and stir them well until combined. Add the boiled baby potatoes into it and allow it to marinate for 30 minutes. Heat a tablespoon of oil or ghee in a wok add the tandoori aloo mixture. Sauté over high heat for four to five minutes, stirring occasionally and roast the potatoes until all the marination thickens and forms a coat over the aloo. The potatoes/ aloo should be well crusted and golden brown. Once done, check the salt and spice and adjust to suit your taste of the Tandoori Aloo. Keep this aside in the same pan. Next step is the give the Tandoori Aloo Tikka a smoked flavour. Place a large piece of coal on the gas flame and allow it to turn red hot. Place a katori in the center of the tandoori aloo tikka pan, place the red hot coal in the katori/ cup and spoon a little bit of ghee over the coal. It will begin to emit smoke. Cover the pan and allow the tandoori aloo tikka to get the smoky flavours. After about 30 seconds, remove the coal cup and the smoked Tandoori Aloo is ready.
Tandoori aloo
#myrecipe
By Chandana Guptha
Jan, 14th
572
Servings
2 persons
Cook Time
40 minutes
Ingredients
9
- 11
Ingredients
- Ghee
- Potatoes
- Curd
- Besan
- Ginger garlic
- Kasuri methi
- Turmeric powder
- Chat masala
- Garam masala
- Mint
- Salt
