Tandoori Potato Wedges Recipe

Name: Tandoori Potato Wedges Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 400 g White Potatoes (400 grams Potato (Aloo)); 4 tsp Greek Yogurt (4 teaspoon Hung Curd (Greek Yogurt)); ¼ tsp Red Chili Powder (1/4 teaspoon Red Chilli powder); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); ½ tsp Chaat masala (1/2 teaspoon Chaat Masala Powder); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); ¼ tsp Black Pepper (1/4 teaspoon Black pepper powder); 1 tbsp Vegetable Oil (1 tablespoon Oil); 1 tsp Kasuri Methi (1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)); 0 pieces Table Salt (Salt to taste); 1 pinch Cilantro (Coriander (Dhania) Leaves one sprig, chopped)

Tandoori Potato Wedges Recipe - Continental Party Appetizer & Starter Recipes (Indian)

50 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin with Tandoori Potato Wedges, wash, peel and chop the potatoes into wedges.
2Mix all the spices mentioned in the ingredients into yogurt and whisk manually into a smooth paste.
3Marinate the potatoes in the mixture for about 30 minutes. Spread it evenly on a baking tray lined with parchment paper.
4Bake it at 200 C for 45-50 minutes or until done in a preheated oven. Garnish with chopped coriander (optional)
5Serve Tandoori Potato Wedges with Tzatziki or ketchup.