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.