How to make delicious tandoori aloo? Make this easy, healthy and tasty recipe and enjoy. Please like, share, comment and subscribe.
Tandoori Aloo Recipe
½ kg Baby Potatoes
Salt (according to taste)
½ tsp Green Salt (or Garlic Ginger Chilli Paste)
5-6 tbsp Hung Curd
3-4 tbsp Green Coriander Paste (or mint paste)
½ tbsp Ginger Powder
½ tbsp Fenugreek Leaves
Red Chilli Flakes (according to taste)
½ tsp Black Pepper
1 tsp Black Salt
½ tsp Garam Masala
1 tsp Dry Mango Powder
¼ tsp Asafoetida (soak in a little bit water for 2-3 minutes)
1 tbsp Fresh Cream
2 tbsp Corn Starch
Any light oil (for dip and greasing of potatoes)
Recipe:
For Tandoori Aloo:
1. Peel baby potatoes, clean them and prick them properly with a fork.
2. Add salt and green salt to the potatoes. Mix them and microwave the potatoes for 7-8 minutes.
3. After taking the potatoes out of the microwave, add hung curd, green coriander paste (or mint paste), ginger powder, fenugreek leaves, red chilli powder, black pepper, black salt, garam masala, dry mango powder, asafoetida-water mixture (soaked in a little amount of water for sometime), fresh cream, cornstarch and mix all the ingredients well.
4. Put the bowl containing the marinated potatoes in the refrigerator for half an hour.
5. After 30 minutes, mix the potatoes again and align the potatoes on a high rack. If you wish to, season the potatoes with red chilli powder. If there is leftover marinade, keep it and do not throw it away as we will use it for our dip.
6. Brush the potatoes with any light oil.
7. Grill the potatoes in the microwave for 15 minutes. Check at 7 minutes and flip the potatoes.
8. If your microwave does not have a grill mode, cook the potatoes on the high rack in the oven.
- Preheat the oven to 210°C and cook until brown.
For Dip:
1. Put the leftover marinade in bowl for just a few seconds only to make it a bit liquidy.
2. Add a little bit of any light oil to it and mix it well.
Serve the potatoes hot with the dip.
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