I get this urge to buy baby potatoes every time I see them. This time when I went to Indian store, I saw very fresh looking baby potatoes which looked so beautiful that, I had to buy them. Soon after coming home, I went through my collection of potato recipes. There were so many good recipes and I was not sure what to pick up. Finally I zeroed on this Tandoori aloo.
The name comes from the special kind of oven, called Tandoor, used to bake these alus(potatoes). But these can be prepared in normal oven or on stove top. This is a super easy dish. I could not make a uniform coating on the potatoes because my blender/mixer does not allow me to grind anything without putting water. But since the potatoes were pricked and marinated well, they tasted absolutely awesome. You can also add a pinch of red color to make them look bright red, but I don’t like to add any artificial color in my food. So I thought of leaving it as it is.
This is my entry to Vaishali’s JFI potatoes.
7-8 baby potatoes peeled
1/2 cup chopped onion
1/2 tea spn cumin powder
1/2 tea spn coriander powder
2 tbl spn thick curd/yogurt
1-2 tea spns chili powder
1 tea spn ginger-garlic paste
1 tbl spn lemon juice
Prick with a fork or put some deep slit marks with a knife on all the potatoes.
Grind onions(preferably without water) to a smooth paste. Add onion paste and all other ingredients, except oil to the potatoes and mix well so that the potatoes get a thick coating of potatoes all over. The yogurt should be very thick so that the mixture remains thick.
Leave the potatoes for around 1hr. Heat oil in a non stick pan and add the potatoes with the masala. Close the lid and let it cook on a low flame for around 15mins.
Preheat the oven at 350F for around 5mins. Take the potatoes in a greased bake ware and broil at 350F for around 10-15mins(till the coating has turned brownish).
Serve hot with lemon juice.
Serves : 2
Preparation time: 30mins