Sorry for the long silence – I was traveling to the US to meet my children! After a wonderful break, I am back to cooking and blogging 🙂 Here is my delicious but simple Shahi tandoori alloo recipe. Make it and delight your guests, friends and family 🙂
Baby potatoes, thick curd (dahi), garam masala, chilli masala, coriander powder, chaat masala, ginger, garlic, amchur, food color (red), salt, lime
- Wash baby potatoes. boil them until almost soft (al dente). Peel them when dry.
- Simultaneously prepare the marinade by mixing all the rest of the ingredients in a bowl. I have not given quantity of the spices deliberately – you should add them based on how spicy you want it
- Cut the potatoes if you want smaller pieces but with baby ones, they work well whole. Add the potatoes to the marinade. Mix them. Set aside for as long as possible. Overnight is great but 1-2 is enough – if you have even lesser time then you can keep it in the fridge for the marinade to set.
- Rinse the skewers and preheat the oven to 240 C for 20 minutes. Put the potatoes in the skewers and roast in the oven for ten minutes or till you see that your tandoori alloo is ready.
- If you do not have an oven, you can also grill these on a tawa or pan-fry them.
Curd can also be replaced by cream for the marinade. Also it is better to prick the potatoes with a fork so that the steam can keep releasing while cooking. This dish can be made in a microwave too, but you may have to keep some water for steam to cook the potatoes. I also put a little oil on each potato with a brush so it roasted very well but for the health conscious, this can be totally avoided as well.
When I made the dish, I tried another twist! I scooped out the center of the potatoes and stuff it with a spicy cottage cheese (paneer) paste! Serve it with mint chutney and some lime wedges, and see how people go to heaven enjoying this delicacy! Then I roasted the halves on the skewers. Here is how the spectacular dish turned out: