Sanjeev Kapoor Khazana

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SURKH TANDOORI ALOO

Ingredients

16-20 baby potatoes (aloo), par boiled
½ cup hung yogurt
1 tablespoon ginger-garlic paste
2 teaspoons Kashmiri red chilli paste
Salt to taste
¼ teaspoon carom seeds (ajwain) powder
1 teaspoon garam masala powder
3-4 tablespoons roasted gram flour (besan)
1 tablespoon lemon juice
1 tablespoon mustard oil
Oil for greasing and basting
Green chutney as required
Onion sliced for serving

Method

1. Preheat oven to 200° C.
2. To prepare marinade mix together hung yogurt, ginger-garlic paste, red chilli paste, salt, carom seed powder, garam masala powder, gram flour and lemon juice in a bowl. Add mustard oil and mix well.
3. Add baby potatoes to the marinade and mix well. Refrigerate to marinate for 1 hour.
4. Grease a baking tray with some oil.
5. Insert the marinated potatoes onto the skewers and place on the greased baking tray. Put the tray into the preheated oven and bake for 5-7 minutes, basting with some oil.
6. Spread some green chutney on one side of a serving platter, place the tandoori aloo in the center and serve hot with onion slices.

Preparation Time: 60-70 minutes
Cooking Time: 5-10 minutes
Cuisine: Indian

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