Name: Tandoori Aloo recipe by Rashmi Agrawal at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Baby potatoes 20 pieces; Hung curd 1/2 cup; Besan 1 tblsp; Red chilli powder 1/2 tsp; Chaat masala 1 tblsp; Kasuri methi 1 tsp; Garam masala 1 tsp; Black salt 1/2 tsp; Ghee 1 tsp; salt as per taste; Red food colour 1 drop

Ingredients Serving: 4

Baby potatoes 20 pieces
Hung curd 1/2 cup
Besan 1 tblsp
Red chilli powder 1/2 tsp
Chaat masala 1 tblsp
Kasuri methi 1 tsp
Garam masala 1 tsp
Black salt 1/2 tsp
Ghee 1 tsp
salt as per taste
Red food colour 1 drop

Instructions

Par boil the baby potatoes. Peel and keep aside
Heat a kadhai and dry roast besan for 1 minute and keep aside
Take hung curd in a bowl add all spices, colour and salt, mix well
Prick each baby potatoes and add in hung curd mixture. Mix carefully so that potatoes don’t break.
Keep this marinated for about 1 hour.
Take a baking tray, spread baking paper on it.
Arrange the marinated potatoes on tray and bake at 200 degrees for 10 mins
Take the tray out brush little ghee on top if each potatoes and bake again at 220 degree for 10 minutes.
Serve hot with mint chutney or any of your favourite dip

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