Written recipe for Tandoori aloo
Prep time: 45 mins
Cooking time: 30 mins
Serves: 4
Ingredients:
• Potatoes 8-10 small size.
• Water to cook the potatoes
• Mustard oil 1 tbsp
• Kashmiri red chili powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Coriander powder 1 tbsp
• Jeera powder 1 tsp
• Garam masala 1 tsp
• Amchur powder 1 tsp
• Black salt ½ tsp
• Turmeric powder ½ tsp
• Kasuri methi 1 tsp
• Salt to taste
• Hung curd ½ cup
• Roasted besan
• Capsicum ½ cup (diced)
• Tomatoes ½ cup (deseeded & diced)
• Onions ½ cup (petals)
• Live charcoal + ghee
• Ghee 1 tsp (for cooking potatoes)
Method:
• In a pressure cooker add raw potatoes and add enough water to submerge the potatoes, pressure cook on high flame for 1 whistle.
• After 1 whistle switch off the flame and allow the cooker to depressurize naturally to open the lid.
• Cool down and peel the potatoes, cut the potatoes into half or quarters.
• In a mixing bowl, add mustard oil, ginger garlic paste, all the powdered spices, hung curd and roasted besan, mix well.
• Add the boiled potatoes, onion petals, deseeded tomatoes and capsicum, mix and coat well the potatoes with the marinade.
• Place live charcoal and pour few drops of ghee. Cover and smoke the potatoes for 2-3 minutes. Rest it for 30 minutes after the smoke.
• Skew the potatoes and the veggies in the skewers.
• Heat ghee in a pan and cook the potatoes from all sides until crisp and golden brown.
• Serve hot with green chutney and thinly sliced onions.
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