Tandoori Aloo/Roasted Baby Potatoes

Posted: April 29, 2013 in Kebab, North Indian, Side dish
Tags: , , ,

tandoori aloo

Potatoes always finds its place in most parties. You can serve it as an appetizer, side dish, curry/main dish, sweet dish, etc. Yeah you heard it right! You can even make sweet dish out of Potatoes. I have had Gulab Jamuns (deep fried balls in sugar syrup), Jalebis and sweet pudding made of potatoes. The potatoes are great for people fasting on special occasions. For me, the baby potatoes, tastes best when roasted in any flavor/spices. Tandoori Chicken is one of the favorite Indian appetizer but you can make the same juicy and delicious dish with potatoes, paneer (cottage cheese) or cauliflower. I tried the vegetarian version with baby Potatoes to make Tandoori Aloo and its a great snack for vegetarians. I like the potato skin but I peeled it off when trying this dish. Potato skin is healthy and gives a distinct flavor so you might want to try with the skin on. The broiling technique gives the charred and slightly burnt taste which closely matches with the ‘tandoor’ flavor. When broiling, for best results, keep checking potatoes frequently otherwise it will burn more than you want. So enjoy this easy and quick appetizer!

Ingredients :-

Baby Potatoes
20-22
Roasted Chana (Bengal Gram) Powder
2 tablespoon
Fresh Hung Curd
1 1/4 cup
Fresh Cream
1 tablespoon
Dried Fenugreek Leaves/Kasoori Methi
1/4 tablespoon
Oil
1 tablespoon
Salt
to taste
Kashmiri Red Chillies, dry
4 whole
Garlic
3-4 cloves
Ginger
1/2 inch
Coriander-Cumin Powder
2 teaspoon
Turmeric Powder
1/4 teaspoon
Garam Masala Powder
1/2 teaspoon
Cilantro/Coriander Leaves
1 tablespoon
Lemon Juice
1 teaspoon
Chaat Masala
1/2 teaspoon

Method :-

  • Ground Red chillies, garlic, ginger and coriander-cumin powder into paste with help of little water. This is your grounded masala/spice/paste.
  • Wash the potatoes thoroughly, peel the skin off, pierce them with a fork and cook them till they get par boiled or half cooked.
  • Mix grounded paste, roasted chana powder, kasoori methi, turmeric powder, garam masala powder, salt with hung curd and whisk it until you get uniform mixture.
  • Add the parboiled potatoes to the curf mixture and let it marinate for 1 hour.
  • Heat a pan and add oil to it. When oil becomes hot add the potato-curd mixture to it and let it cook for about 15 minutes in low heat till all the liquids of masala dries up. Add  cream to it and give it a mix. Sprinkle chopped cilantro on top of it . Serve hot with some drizzled lemon juice and chat masala on top of it.
  • You can serve this tandoori aloos as appetizers with  some thinly sliced onion, tomatoes, green bell peppers and cilantro chutney. You can also serve it as filling for wraps.

tandoori aloo1

Note :-

  • You can also bake potatoes in oven. Grease your baking tray or line in the tray with aluminum foil and bake them for 5 to 7 minutes in a preheated oven at 180 degrees C/350 degrees F. Broiling will give the best taste & effect.
  • For making hung curd, tie fresh curd tightly in muslin or cheese cloth (it will look like a ball) and hang it till the water drains out completely. Usually, I hang the cloth around water faucet over the sink for about an hour for best results.
  • If you want to save time you can use store bought tandoori masala available in any Indian/Asian market instead of making grounded masala.
  • If you have time, marinate potatoes overnight for best results.
  • Remember, potatoes are to be parboiled otherwise they will break up easily while marinating.
  • Don’t forget to prick the potatoes before marinating as it will help in seeping the masala/spice inside potatoes.
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Comments
  1. Liz says:

    Delicious, I love Indian food…thanks for stopping by, for liking my apple cake!!

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