Tandoori Aloo

Tender potatoes coated in a vibrant, dry spice crust. The scent of roasted spices and smoky heat fills the kitchen as they crisp up.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 278
• Protein: 7 g
• Carbs: 35 g
• Fat: 11 g

Ingredients

• 600 g Potato ( peeled and cut into 3cm cubes )
• 150 g yogurt Indian ( well drained )
• 3 piece Garlic ( pureed )
• 1 tsp Ginger powder
• 2 tbsp Lime juice
• 1 tbsp garam masala
• 1 tbsp kashmiri chili
• 0.5 tsp Turmeric powder
• 1 pinch Gray sea salt
• 2 tbsp ghee ( melted )
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )
• 1 tsp Dried mango powder (Amchur)

Instructions

1. Pre-cooking the potatoes

   Plunge the potato cubes into boiling salted water. Cook until a knife tip enters without resistance, but the flesh must remain firm and not crumble. Drain and let the steam escape to dry the surface.

2. Preparing the marinade

   In a mixing bowl, combine the yogurt, minced garlic, ginger, garam masala, chili, turmeric, amchur, and crushed kasuri methi. Pour in the lime juice. The marinade should be thick and heavily coat the spoon.

3. Coating and resting

   Pour the warm potatoes into the marinade. Mix gently so as not to break the pieces. Let rest for 20 minutes so the flavors penetrate the flesh.

4. High temperature cooking

   Spread on a tray with the melted ghee. Bake at 220°C. The marinade should dry and brown in places. When it smells smoky and the edges are crispy, it's ready.

Chef's tips

• Dry the potatoes thoroughly after pre-cooking, otherwise the marinade will slide off instead of sticking.
• Use a very thick yogurt (like Greek or hung curd) to prevent the dish from becoming watery.

Storage

Keep for 2 days in the fridge. Reheat under the grill to restore crispiness.