Tandoori Potatoes Recipe

Name: Tandoori Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Indian
Ingredients: 1 cup Baby Potato (1 cup Baby Potatoes washed and peeled); 1 tbsp Vegetable Oil (1 tablespoon Oil); 1 tsp Tikka Masala (1 teaspoon Tikka Masala); 1 tbsp Cream (1 tablespoon Fresh cream or milk); ¼ tsp Kasuri Methi (1/4 teaspoon Kasuri Methi (Dried Fenugreek Leaves)); 0 pieces Table Salt (Salt to taste); 2 pieces Kashmiri Red Chili (2-3 Kashmiri dry red chillies — up to 3); 1 tbsp Garlic (1 tablespoon Garlic chopped); ½ tbsp Ginger (1/2 tablespoon Ginger chopped); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); ¼ cup Water (1/4 cup Water)

Tandoori Potatoes Recipe - Indian Snack Recipes (Indian)

40 minIndian

Servings3

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Steps

1To begin making the Tandoori Potatoes Recipe, firstly grind all the ingredients under ‘For smooth paste’ including kashmiri dry red chillies, garlic, ginger, coriander powder, cumin powder and water using a grinder and make a smooth paste out of it. Keep it aside.
2Peel the baby potatoes and wash them. Prick them with the fork evenly all over.
3Place them to a microwave safe bowl or dish and cook for 2-3 minutes or till they are partially cooked. Once done, keep them aside.
4In an another microwave safe bowl, heat the oil on high for 30 seconds.
5Add the prepared smooth paste, mix well and microwave on high for another one minute.
6Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well. Microwave on high for another 2 minutes.
7If potatoes are not fully cooked than microwave them again for a minute or till they get cooked fully. Squeeze some lemon juice and it is ready to be served.
8Serve Tandoori Potatoes with Dhaniya Pudina Chutney as an appetiser during your parties.