If you start counting the number of potatoes you’ve had in your lifetime, you will be shocked too. But still, you’ll long for more. As tasty as they are, potatoes have more faces than the moon. Every country has their version of potato dishes and each one of them has a different taste. Mash it, boil it, fry it or dry it, eat it however you like.
The Indian way of cooking potatoes is quite interesting as well. As flavoury as we Indians are, we tend to add spices and magic to everything we cook. The famous potato recipes are no different. Here we have suited you with one such recipe. The Tandoori Aloo is a North Indian snack or appetizer served hot. Potatoes are marinated or spiced and you can grill them or fry them in a pan, whatever suits your mood. This recipe contains an extensive version of each step to help you out in making this tasty dish. Without wasting any time, let us dive in!
Baby potatoes or regular potatoes: 250 grams
Ginger-Garlic Paste or ¾ inch ginger: 2 Teaspoon
Small-Medium garlic cloves: 5-6
Hung Curd or Thick Curd: ½ Cup
Besan (Gram Flour): 3 Tablespoon
Kashmiri Red Chili Powder: 1.5 to 2 Teaspoon
Garam Masala Powder: ½ teaspoon
Chaat masala Powder: 1 teaspoon
Coriander powder: 1 teaspoon
Carom Seeds: ½ teaspoon
Dry fenugreek leaves: ½ teaspoon
Turmeric Powder: 1/8 teaspoon
Natural colour orange extract: 1 to 2 drops
Oil for pan-frying: 3 tablespoon
Oil as required for brushing if grilling
Black salt or regular salt as required
The Tandoori Aloo is a North Indian snack or appetizer served hot.
Rinse the potatoes well and scrub the mud from the top.
First, partially cook 250g baby potatoes. Drain the potatoes.
Peel the skin and cut them in half if they are large.
In a mixing bowl, take ½ cup of thick or hung curd.
Add 2 tsp of ginger-garlic paste, 1 tsp coriander powder, ½ tsp Caruso methi, ½ tsp garam masala powder, 1 tsp chaat masala powder, 1/8 tsp turmeric powder, ½ tsp carom seeds, 1.5 to 2 tsp Kashmiri red chilli powder and black salt as required. Mix them well.
To this mixture, add 3 tablespoons of low-fat cream along with 1 tbsp besan or gram flour. Mix well.
You can also add 1-2 drops of natural colour orange extract according to your wish and mix them well.
Now add potatoes to this mixture and stir well. Cover the bowl and let the potatoes marinate for 30 minutes or a couple of hours.
Use a skewer and thread the potatoes on it. Place them apart from each other on a tray. Make sure to line the tray with foil or butter paper.
Preheat the oven to 250 degrees Celsius. Place this tray in the oven for around 10-15 minutes. Leave the aloo tikka at 250 degrees Celsius and wait until the potatoes are brown and golden.
Remove the potatoes a few times while baking. Brush some oil and turn the skewers over for a better grill.
KEEP IN MIND:
If you want to prepare a vegan version of tandoori Aloo, you can use cashew yoghurt or almond yoghurt instead of Hung curd. Along with this, you can also skip adding the cream.
Recipe By Dassana Amit.