Name: Tandoori Aloo recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 12- 15 baby potatoes ( boiled and peeled); 1/4 cup hung curd; 1 Tbsp lemon juice; 2 tbsp mustard oil; 1 Tsp deggi mirch powder; 1 tsp Ginger paste; 1 tbsp water chestnuts flour; Salt to taste,

ABOUT Tandoori Aloo RECIPE

Tandoori aloo is one of our favourite starter dish which we can enjoy anytime.

Ingredients Serving: 4

12- 15 baby potatoes ( boiled and peeled)
1/4 cup hung curd
1 Tbsp lemon juice
2 tbsp mustard oil
1 Tsp deggi mirch powder
1 tsp ginger paste
1 tbsp water chestnuts flour
salt to taste,

Instructions

Boil and peel the baby potatoes. Keep aside.
For marination- in a bowl add 2 tbsp mustard oil and 1 Tsp deggi mirch and mix well. Add hung curd, ginger paste, lemon juice, water chestnuts flour ,rock salt and mix well.
Add baby potatoes and mix until well coated with the marination. Place in fridge for 1 hour.
Place a greased roasting net on gas burner. Place the potatoes on net and cook on direct flame until charred from all sides.
Serve with mint chutney.

Similar Recipes