Aloo or potato is a perfect addition to most meals. The perfect potato in this case is a baby yellow gold ,they are so creamy and melt in your mouthSURKH TANDOORI ALOOIngredients16-20 baby potatoes (aloo), par boiled½ cup hung yogurt1 tablespoon ginger-garlic paste2 teaspoons Kashmiri red chilli pasteSalt to taste¼ teaspoon carom seeds (ajwain) powder1 teaspoon garam masala powder3-4 tablespoons roasted gram flour (besan)1 tablespoon lemon juice1 tablespoon mustard oil Oil for greasing and bastingGreen chutney as required Onion sliced for servingMethod1. Preheat oven to 200° C.2. To prepare marinade mix together hung yogurt, ginger-garlic paste, red chilli paste, salt, carom seed powder, garam masala powder, gram flour and lemon juice in a bowl. Add mustard oil and mix well. 3. Add baby potatoes to the marinade and mix well. Refrigerate to marinate for 1 hour.4. Grease a baking tray with some oil. 5. Insert the marinated potatoes onto the skewers and place on the greased baking tray. Put the tray into the preheated oven and bake for 5-7 minutes, basting with some oil.6. Spread some green chutney on one side of a serving platter, place the tandoori aloo in the center and serve hot with onion slices.Click to Subscribe: http://bit.ly/1h0pGXfWonderchef Kitchenware: https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
