Tandoori Aloo Recipe

Ingredients

1. 12-15 baby potatoes or chote aloo
2. 3/4 cup or 1 cup cashew curd or milk yogurt
3. 1/2 tsp garam masala powder
4. 1/2 tbsp garlic ginger paste
5. 1/2 tsp red chili powder
6. 1/2 tsp coriander powder
7. 1 tsp kasuri methi leaves/dry fenugreek leaves
8. 1 tbsp lemon juice (optional)
9. Black salt or salt as required
10. Oil as required

Preparation Steps

1. Rinse the baby potatoes well
2. Do not peel them.parboil these in a pan or pressure cooker for 1-2 whistles
3. Halve them into two.mix everything with the yogurt except oil.now marinate the baby potatoes with the yogurt and keep for 1 hour in the fridge.grease a pan or tray and bake the aloos with some oil drizzled for 25-30 minutes for 180 degrees C.sprinkle some black salt, chaat masala and lemon juice or lemon slices.serve tandoori aloo hot with some mint chutney.