Tandoori Aloo

Tandoori Aloo 

Potatoes, who doesn’t love them? A very few, those few are exceptions. Potato is a universal food, be it french fries of Belgium, jacket potatoes  worldwide or the very desi spicy jhol wala aloo. Hubby loves them. In his bread rolls, he wants them spicy. In jhol wali sabjee, he likes them with a runny simple tomato gravy, no onions, no garlics. The every day poha has to have not just properly cooked but browned slices. But, remember, few are exceptions. ME!! (don’t give me this dirty look, plz). I don’t like them much for what ever reason you say, to avoid fat or the creamy bland taste, it’s just not appealing my senses. But, I have to keep him happy Winking smile and cook his fav, the king of all veggies, every once in a while. So bored with the usual aloo I was, I thought of giving it a twist and cooked it paneer tikka style.

Crispy Grilled Aloo

The outer crunch so contrasts with soft inner part and marinade allows the spices to seep in and creates a finger licking flavor. I simply loved the aroma of kasoori methi. The alluring pieces suit for both, a side dish or an appetizer.

Time: approx 18 mins to Grill + 1 hr. of marinating + 10 mins of preparation

Serves: 2-3

Ingredients:

  • 4 medium sized potatoes
  • 2 tbsp. hung curd
  • 1 tsp. kasoori methi
  • 1 tsp. amchoor
  • 1.5 tbsp. cornflour
  • 1 tsp. lemon juice
  • 1 tsp. red chili powder/chili flakes
  • (1/2 tsp. garam masala + 1/2 tsp. chaat masala) or 1 tbsp. tandoori masala  + some chaat masala to sprinkle
  • 4-5 drops of regular oil
  • 1 tbsp. freshly crushed/grated ginger-garlic
  • 1 tsp. white sesame seeds. (optional, I like them every now n then in my dishes)
  • salt to taste
  • freshly chopped coriander for garnish

Preparation:

  • Par boil the potatoes, boiling for about 4 mins in microwave worked for me. The potatoes should be just fork tender but not mushy.
  • Peel off and cut each potatoes in 6-8 similar sized cubes. Prick the cubes once, carefully with a toothpick.
  • Mix all the stuff except potatoes, coriander and portion of chaat masala in curd and mix well.
  • Mix in the potato cubes and coat the marinade well on the pieces. Using hands really works better than any spoon. Spoon turns out to be a havoc for the timid potato cubes.
  • Refrigerate the bowl of potatoes for almost 45-60 mins.
  • Now, arrange the potatoes in a grill proof plate/tray. My MWO has a big multipurpose tray to serve the grill/bake purpose.
  • Be careful that the potatoes are set in a single layer.
  • Grill for 10 mins or until the edges turn brown. 
  • Turn the potato cubes up side down or the grilled side down and grill again for 5 mins. Mine took 18 mins totally.
  • Take out the potatoes, sprinkle some chaat masala and chopped coriander leaves.
  • Serve as evening snack or as side dish in lunch/dinner.
  • Relish!!

Tandoori Aloo

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9 Comments

  1. This looks delicious and I am gonna try making it. :D

    Reply
  2. Anonymous

     /  December 19, 2012

    kya baat hai rashmi ji .. keep it up sis .. many more recipes to come :)

    Reply
  3. Nags

     /  January 9, 2013

    What a great idea. Love it!

    Reply
    • Thanks Nags, Edible Garden has always been an inspiration since I started with Food blogging.

      Rashmi.

      Reply

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