Tandoori Aloo

Ingredients

• Oven temp: 200C-400F
• Potatoes peeled and boiled till half cooked 4 large
• For the marinade
• Hung curd 1 cup
• Garlic paste 1 tsp
• Ginger paste 1 tsp
• Kasuri methi (Dried fenugreek leaves) 1 tsp
• Garam masala 1 tsp
• Salt to taste
• Chaat masala to garnish
• A greased drip tray

Preparation

• Mix the ingredients for the marinade.

• Pierce the potatoes in 3-4 places and mix into the marinade and leave thus for half an hour or so.

• Pierce the potatoes into skewers and roast in a tandoor OR place the potatoes on the drip tray and bake for about 20 minutes in a pre heated oven or about 12 minutes in an OTG or till brown.

• Serve halved, with sliced onions and a green chutney.