I liked its smoky smell ..they are baked perfect after getting marinated in mild spices ,,These bite sized potatoes are a healthier option for those who are health conscious as we haven’t even used a single tbsp of oil for baking these..
TAKES 30 mins; SERVES 3
Baby Potatoes – 1/4 kg
Red chilli powder – 1 tbsp
Turmeric – 1/2 tbsp
Coriander powder – 1 tbsp
Garam Masala – 1/2 tbsp
Pepper – 3 pinches
Chines salt – 1/4 tbsp
Dried Fenugreek Leaves – 2 tbsp
Curd – 2 to 3 tbsp
Salt to taste
METHOD FOR TANDOORI ALOO:
Wash your baby potatoes under hot water such that any mud gets washed away.Heat water in a sauce pan and boil them for 5 minutes,Immerse the potatoes and cook it covered till they are half boiled.Make sure they don’t get cooked until mashy or super soft.They should be little hard.Peel off the skin(optional).
Take all your ingredients into plate to prepare marination
- Mix curd and lemon juice to all the spice powders and make a semi thick marination paste.Immerse the baby potatoes and coat the mixture well until all sides of the potatoes are covered.Leave it for 10 minutes.The more time the marination the more tastier the dish turns out.
- Meanwhile line up a baking tray with silver foil and sprinkle few drops of oil.Spread it by rubbing with your hands.Arrange the potatoes neatly with enough space in between.
Bake them at 150 degrees F for 20 minutes by turning them aside in between.
Make sure not to over cook the potatoes else they will break up easily while marinating.
Skewers can be used to give them a kebab style.