Tandoori Aloo

 Tandoori Aloo Recipe

Ingredients

Baby Potatoes - 1/2 Kg 

Hung Curd - 1 1/2 Cup

Ginger Garlic Paste - 1 Tbsp

Tandoori Masala - 2 Tbsp (I used Hakim's tandoori Masala)

Salt to taste

Oil - A teaspoon

Cheese (optional)

Onion rings & Cilantro leaves for garnishing.

Clean the potatoes, poke them with a for and put them to boil. I had only par boiled them but realized that best would be put them in a pressure cooker and turn off the gas as soon as the first whistle blows so that the potatoes are neither too hard nor too tender.

Take 1.5 cup of curd and hang it in a muslin cloth for minimum 1/2 an hour.

When the potatoes are cold enough to handle peel the skin (which is actually optional), add the curd, Ginger Garlic paste, salt, oil & Tandoori Masala (you can increase or reduce the quantity as per your spice requirement level) to the potatoes & mix them well. Cover it air tight and let it marinate (in the refrigerator) for at least 2-3 hours (the more the better).

Marination Mix

Take it out an hour & half before it has to be served. Pre Heat the oven at 180 degree and grill the potatoes for 10 mins at same temperature.  Take them out turn them around bake again for 10-15 minutes. As the Potatoes were already boiled you need to worry about them being cooked properly. Take it out again, grate the cheese on it & cook it for 3-4 minutes.

Take it out, garnish with onion & cilantro leaves  and serve it with green chutney.