Friday, 24 June 2011

Tandoori aloo/potatoes



INGREDIENTS
  • Oven temp: 200C-400F 

    4 large potatoes - peeled and boiled till half cooked 

    For marinade 

    1 cup hung curd 

    1 tsp garlic paste 

    1 tsp ginger paste 

    1 tsp kasuri methi (fenugreek seeds) 

    1 tsp garam masala 

    salt to taste 

    chaat masala to garnish 

    a greased drip tray



METHOD:
Mix the ingredients for the marinade. 

Pierce the potatoes in 3-4 places and mix into the marinade and leave thus for half an hour or so. 

Place the potatoes on the drip tray and bake for about 20 minutes in a pre heated oven or about 12 minutes in an OTG or till brown. Serve hot.

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