Tandoori Aloo

Today I am going to share my tandoori aloo recipe. A no fuss recipe which could replace your heavily fried and fat loaded party starters easily.  And the taste is simply divine.  You can serve it as a starter, side dish or evening snack.  Everyone going to like it for sure and the best part is that its a NO-OIL dish.  You just need to grease the tray for baking and thats it.  But trust me you won't miss the oil in it.  So its a guilt free delicious snack. 

I love the fact that there is no cutting and chopping required to make it.  Just prepare the marination and its done.  You can even modify the marinade according to your taste. Its just the marination that takes time.  Almost 10-12 hrs marination is required here. 

In this recipe, although you can use diced potatoes too but I recommend to use baby potatoes to get the best of this dish.  Here I used Tandoori Chicken Masala for marination but you can use any tandoori masala for the same.  

You can make it on stove top too.  Just use a non stick pan and add 2-3 drops of oil to avoid any sticking.  

So lets start making these lip smackingly yummy Tandoori Potatoes.  Happy Cooking  :)

Ingredients:

Baby potatoes	18
Hung curd	3 ½ tbsp
Ginger –garlic paste	Little less than ½ tsp
Kasuri Methi/Dried fenugreek leaves	1 tbsp
Tandoori Chicken Masala/ Tandoori Masala	1 tsp
Red chilli powder	½ tsp or to taste
Salt	½ tsp or to taste
Green coriander (chopped)	1 tbsp
Oil	For greasing

Method:

• Take the potatoes and wash them thoroughly.  Pressure cook them till partially boiled or for 2 whistles.  Remove.  Peel off the skin and set aside.
• Take a large mixing bowl, add in curd, dried fenugreek leaves, salt, red chilli powder, tandoori masala and ginger garlic paste.  Mix everything very well and make the marinade.  Add the peeled potatoes in the prepared marinade and mix well with hands.  Cover the bowl with a cling film and keep in the fridge for overnight or 10-12 hrs.
• After 10-12 hrs, remove it from the fridge and leave for 10 minutes to come to room temperature.  Meanwhile, preheat the oven at 180 degree and line a baking tray with aluminium foil. Spray some oil to avoid sticking and arrange the marinated potatoes in it.  Bake at 180 degree for 15 minutes, after that reduce the temperature to 160 degree and bake for another 10 minutes.
• Remove from oven.
• Serve warm, garnished with coriander.

Notes:

1. Instead of baby potatoes you can take big potatoes and dice them.
2. Partially boil the potatoes.  Do not over boil them as they may break while marination.
3. Marinate the potatoes for 10-12 hrs for best results.
4. While baking keep checking after 15 minutes as the temperature settings varies from oven to oven.  If you find that your potatoes are cooked well with marination you can remove them from the oven.