Tandoori Aloo

Name: Tandoori Aloo
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 10-12 potatoes cut in to peeled parboiled; 1/2 cup hung curd; 2 tbsp mustard oil; 2 tbsp gienger garlic paste; 1 tbsp Red chili pauder; 2 tbsp lemon juice; As per taste Salt; 2 tsp chaat masala

Ritu Saxena @cook_24300608

#GA4
Week3

Ritu Saxena @cook_24300608

#GA4
Week3

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Ingredients

30 mins

2 servings

10-12potatoes cut in to peeled parboiled
1/2 cuphung curd
2 tbspmustard oil
2 tbspgienger garlic paste
1 tbspRed chili pauder
2 tbsplemon juice
As per taste Salt
2 tspchaat masala

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Steps

30 mins

1

Mix all the ingredients for the tandoori marinade. Coat the parboiled baby potatoes with the marinade evenly. Arrange the potatoes on wooden skewers grease the tray with oil and place the potatoes in it.
2

Bake the aloo at 180-degree celsius 25-30 mins. Remove and arrange it on a plate keep a burned piece of cool and pour a tsp of oil over it cover the potatoes and let it sit for 5-8 mins.
3

Remove the cool piece and sprinkle chaat masala and serve hot along with mint chutney.