METHOD:
Par boil the potatoes and when done peel off the skin. In a bowl mix the yogurt , tandoori masala powder,ginger garlic paste, redchilli powder and salt. Pour this over the parboiled potatoes and marinate for 8-10 hours, preferably overnight. This is very important so that the masala will get into potatoes. Grease your baking tray or line in the tray with aluminum foil. Bake for 5 to 7 minutes in a preheated oven at 180 degrees C. Turn the potatoes and bake for another 5 minutes.
ATERNATIVELY you can make this on stove top too .
In a non stick pan add a tsp of oil and throw in the marinated potatoes. Cook for 5 minutes in medium flame and carefully turn over this without mashing the potatoes. Cook till you find golden spots on all sides. Garnish with chopped coriander leaves if you want. Enjoy as a starter with Dip of your choice.
VardhiniEvent: Only VeganEvent: Zucchini I blog @ Manidipa’s Kitchen
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