⅛teaspoonturmeric powderor 2 to 3 pinches of turmeric powder (haldi) - optional
1 to 2drops of natural color orange extractoptional
black saltor regular salt as required
3tablespoonoil for pan frying
oil as requiredfor brushing if grilling
prepping and marination for tandoori aloo
Rinse the potatoes very well. Brush or scrub the mud etc from them.
First parboil or half cook 250 grams baby potatoes. If pressure cooking, then just pressure cook for 1 whistle. Drain the potatoes very well.
Let them become warm and peel them. Halve them if they are larger in size. Keep aside.
Take 1/2 cup thick curd or hung curd in a mixing bowl.
Add the following spices - 2 tsp ginger-garlic paste, 1/2 tsp ajwain/carom seeds, 1.5 to 2 tsp kashmiri red chili powder, 1/2 tsp garam masala powder, 1 tsp chaat masala powder, 1 tsp coriander powder/dhania powder, 1/2 tsp kasuri methi, crushed (optional), 1/8 tsp or 2 to 3 pinches turmeric powder (optional) and black salt as required.
Mix very well.
Now add 3 tbsp low fat cream and 1 tbsp besan or gram flour. Again mix very well.
You can also add 1 to 2 drops of natural color orange extract. This is optional.
Mix again very well.
Check the taste of the marination and add more black salt if required.
Now add the potatoes in the curd marination.
Mix very well. Cover and allow to marinate for 30 minutes or for a couple of hours.
grilling method for making tandoori aloo
Thread the potatoes on a skewer and place them on a tray which has been lined with a foil or butter paper.
Place the tray in the oven which has been preheated at 250 degrees celsius for 10 to 15 minutes. Grill the aloo tikka at the same temperature of 250 degrees celsius till the potatoes become golden with a few charred spots.
Whilst baking, remove the potatoes once or twice. Turn over the skewers and brush with some oil.
pan frying method for making tandoori aloo
Heat 3 tbsp oil in a shallow frying pan.
Coat each tikka with the marination and place them in the hot oil. You can fry in batches too.
On a low to medium flame fry them.
When one side becomes slightly crisp and cooked, turn each potato piece and fry their other sides.
Fry till the potatoes become crisp and the marination masala coating the potatoes, has also become crisp and golden.
Place aloo tikka on a kitchen paper towel.
Serve the tandoori aloo with mint chutney accompanied with onion and lemon slices. You can also sprinkle some chaat masala on top of the aloo tikka while serving.
For a vegan version of tandoori aloo you can use cashew yogurt or almond yogurt. Skip adding the cream.