Tandoori Aloo is made with the par boiled baby potatoes marinated in a spicy aromatic yogurt mixture and is grilled in oven until they are crisp. These baby potatoes are best enjoyed red hot.
Check it out the Tandoori Aloo Recipe here!!
[one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
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Oven temp: 200 C – 400 F
- 4 large potatoes – peeled and boiled till half cooked
- 1 cup hung yogurt
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon fenugreek seeds
- 1 teaspoon garam masala
- salt to taste
- chaat masala to garnish
- a greased drip tray
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a small bowl, mix together the ingredients for the marinade.
Pierce the potatoes in 4 places. Pour marinade mixture over the potatoes.
Leave it for 30 minutes to blend flavors.
Place the potatoes on the drip tray.
Bake for about 20 minutes in the pre heated oven or until golden brown. Tandoori Aloo is ready to serve. ENJOY!!
- Serve with garlic bread.
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