तंदूरी आलू भरता | Tandoori Aloo Bharta | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A twist to the regular tandoori aloo mashed up with a lot of spices and more flavours that will make you want to come back for more again and again.

TANDOORI ALOO BHARTA

Ingredients

8-10 baby potatoes (aloo), parboiled and peeled
Marination
¼ cup thick yogurt
1½ tbsps cashew nut paste
1½ tbsps red chilli paste
¾ tsp chaat masala
¾ tsp dry mango powder (amchur)
½ tsp white pepper powder
2 tsps lemon juice
2 tbsps roasted gram flour (besan)
Salt to taste
Sabzi
1 tbsp oil
1 tsp cumin seeds
2-3 green chillies
2 medium onion, finely chopped
1 large tomato, chopped
1 medium red capsicum, finely chopped
2 tbsps chopped fresh coriander leaves
Salt to taste
1½ tsps Tata Sampann Chilli Powder
½ tsp turmeric powder
1 tsp coriander powder
¾ tsp cumin powder
2 tsps dry mango powder (amchur)
½ tsp white pepper powder
¼ tsp chaat masala
Fresh coriander sprig for garnish
To serve
Onion slices to serve
Green chutney to serve
Naan to serve

Method

1. Take thick yogurt in a bowl, add cashew nut paste, red chilli paste, chaat masala powder, dry mango powder, white pepper powder, lemon juice and mix well.
2. Add roasted gram flour and mix, baby potatoes and salt and mix till each potato is well coated. Set aside for 30-40 minutes.
3. Preheat the oven at 200˚C.
4. Arrange the potatoes on a baking tray and place the tray in the preheated oven and bake for 20-25 minutes.
5. To make sabzi, heat oil in a non-stick pan. Add cumin seeds and let them change colour. Break green chillies and add.
6. Add onions and sauté till golden brown. Add tomato and capsicum and mix well.
7. Add 1 tbsp coriander leaves and salt and sauté for 3-4 minutes. Add Tata Sampann Chilli Powder, turmeric powder, coriander powder, cumin powder and dry mango powder and mix well.
8. Add ¼ cup water, mix, cover and cook for 3-4 minutes. Add potatoes, white pepper powder and chaat masala and mix. Mash with a masher and cook for 1-2 minutes.
9. Add ¼ cup water, mix and cook for 1-2 minutes. Add remaining coriander leaves and mix. Adjust salt, mix and cover and cook for 1-2 minutes on low heat.
10. Take the pan off the heat and transfer into a serving bowl. Garnish with coriander sprig and serve hot with onion slices, green chutney and naan.

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