- Boil baby potatoes with little salt in water.
- Mix well hung curd, ginger garlic paste, mustard oil, turmeric powder, coriander powder, Kashmiri red chili powder, cumin powder, garam masala, amchur powder, black pepper powder, besan, tomato paste, kasoori methi and salt.
- Add parboiled and peeled potatoes to the curd mixture, coat it well and marinate it in the refrigerator for half an hour.
- Grill potatoes on a sheet in a preheated oven at 200 C for 15-20 minutes.
- Grill the potatoes on both sides till they turn deep red in color.
- Sprinkle chopped coriander leaves and serve it with green chutney.
Tandoori aloo is one of the most favorite items for the tandoori lovers. It is also a good serve for tea parties.
Tandoori aloo
By Foodism Team
Nov, 7th
772
Servings
2 persons
Cook Time
40 minutes
Ingredients
12
- 14
Ingredients
- Baby potatoes 12 units
- Hung curd 1 cup
- Ginger garlic paste 1 tablespoons
- Mustard oil 2 tablespoons
- Turmeric powder 1 teaspoons
- Coriander powder 3 teaspoons
- Cumin powder 1 teaspoons
- Kashmiri red chilli powder 2 teaspoons
- Garam masala 1 teaspoons
- Aamchur powder 1/4 teaspoons
- Besan 2 tablespoons
- Tomato paste 2 tablespoons
- Kasoori methi 1 tablespoons
- Salt as per taste
