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tandoori aloo or aloo tikka recipe

tandoori aloo or aloo tikka recipe
Recipe type: Appetiser
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
marinated oven roasted baby potatoes
  • 12-15 baby potatoes or chote aloo
  • ¾ cup or 1 cup cashew curd or milk yogurt
  • ½ tsp garam masala powder
  • ½ tbsp garlic ginger paste
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • 1 tsp kasuri methi leaves/dry fenugreek leaves
  • 1 tbsp lemon juice (optional)
  • black salt or salt as required
  • oil as required
  1. rinse the baby potatoes well. do not peel them.
  2. parboil these in a pan or pressure cooker for 1-2 whistles. halve them into two.
  3. mix everything with the yogurt except oil.
  4. now marinate the baby potatoes with the yogurt and keep for 1 hour in the fridge.
  5. grease a pan or tray and bake the aloos with some oil drizzled for 25-30 minutes for 180 degrees C.
  6. sprinkle some black salt, chaat masala and lemon juice or lemon slices.
  7. serve tandoori aloo hot with some mint chutney.
to give a deeper red color to the tandoori aloo, add kashmiri red chili powder. for a no garlic version, simply skip the garlic in the marination.
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