Tandoori Aloo
Potato is rich in various vitamins and minerals which are essential for making your hair shinier and healthier. Eating potato regularly will restore collagen, which is required for the proper growth of hair strands.
Ingredients
- 1 tbsp Ghee, for cooking
- 300 grams Baby Potatoes, boiled & peeled
- ¼ cup Hung Curd (Greek Yogurt)
- 2 tbsp Gram flour (besan)
- 1 inch Ginger, finely chopped
- 4 cloves Garlic, finely chopped
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- ½ tsp Turmeric powder (Haldi)
- 1 tsp Chaat Masala Powder
- 1 tsp Garam masala powder
- ¼ cup Mint Leaves (Pudina), finely chopped
- To taste Salt
- 1 Coal, for giving a smoked flavor (optional)
Instructions
- Get all the ingredients prepped and ready.
- Into a large mixing bowl add all the ingredients for Tandoori Aloo in a bowl (except the boiled potatoes, ghee and coal) and stir them well until combined.
- Add the boiled baby potatoes into it and allow it to marinate for 30 minutes.
- Heat a tablespoon of oil or ghee in a wok or a skillet, add the tandoori aloo mixture.
- Sauté over high heat for four to five minutes, stirring occasionally and roast the potatoes until all the marination thickens and forms a coat over the aloo.
- The potatoes/ aloo should be well crusted and golden brown.
- Once done, check the salt and spice and adjust to suit your taste of the Tandoori Aloo. Keep this aside in the same pan.
- Next step is to give the Tandoori Aloo Tikka a smoked flavor. Place a large piece of coal on the gas flame and allow it to turn red hot.
- Place a katori (bowl) in the center of the tandoori aloo tikka pan, place the red hot coal in the katori/ cup and spoon a little bit of ghee over the coal. It will begin to emit smoke. Cover the pan and allow the tandoori aloo tikka to get the smoky flavors.
- After about 30 seconds, remove the coal cup and the smoked Tandoori Aloo tikka is ready.
