This spice laden TANDOORI ALOO was prepared for my visiting vegetarian friends. I prefer using the small variety of granola potatoes for this dish and usually do the marination the night before. The otherwise quiet, stubborn girl loves spices in her "food". She calls herself "Mistress of Spices." I served this with sweet corn salsa. Let us see how we do it. An extremely easy and hassle free method I can assure.
Small Potato : 500gm
Hung Plain Yogurt : 1/2small cup
Cumin Powder : 1tbsp
Coriander Powder : 1tbsp
Kashmiri Red Chilli Powder : 1tsp
Garam Masala Powder : 1tbsp
Black Pepper Powder
Turmeric Powder : 1tsp
Salt : As required
Lemon Juice : 3tbsp
Oil : 2tbsp
Peel, wash and cut the potatoes into halves. Half boil them and let cool.
Discard the water. With toothpicks make few holes in each piece.
Marinate with hung yogurt, salt and all the powdered masalas. Refrigerate overnight.
Take out 1 hour before cooking. Bring to room temperature.
Rub oil in the potato pieces. Place inside the grill tray.
Grill one side for 10 minutes, turn over and grill for another 8 minutes.
Pour lemon juice on top before serving.