Tandoori Aloo
Ingredients
- 600 gPotato (peeled and cut into 3cm cubes)
- 150 gyogurt Indian (well drained)
- 3 pcGarlic (pureed)
- 1 tspGinger powder
- 2 tbspLime juice
- 1 tbspgaram masala
- 1 tbspkashmiri chili
- 0.5 tspTurmeric powder
- 1 pinchGray sea salt
- 2 tbspghee (melted)
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
- 1 tspDried mango powder (Amchur)
Method
Tender potatoes coated in a vibrant, dry spice crust. The scent of roasted spices and smoky heat fills the kitchen as they crisp up.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat under the grill to restore crispiness.
