Tandoori Aloo

Ingredients

• 20-22 Baby potatoes
• 1 1/3 cup Fresh Hung Curd(made with 2 cups fresh Curds)
• 1 1/2 tsp Ginger-Garlic paste
• 2 tbsp Roasted Chana powder (Besan)
• 1 tbsp Tandoori masala*(ready made)
• 1/2 tsp Turmeric powder
• 1/4 tsp Garam masala
• 1 tsp roasted Cumin powder
• 1 tsp Kasuri Methi
• 1 1/2 tsp Kashmiri Chili powder(gives good color and less spice)
• a pinch of green and black Cardamom powder
• 1 tbsp Tomato Ketchup
• 2 tbsp Oil
• Salt to taste
• Oil,to bash over potatoes while grilling
• 1 tsp Chat masala,to sprinkle

Method

1. Wash the baby potatoes and pressure cook for 1-2 whistles.Cool them.
2. Peel the potato skins and prick the potatoes with fork to make tiny holes in it.This will help in absorbing better flavors while it is marinating.
3. Pour the thick curd in a muslin cloth and place it in a strainer and place it on a vessel to trap the water from it.Keep it refrigerated until its usage,it takes 1-2hrs to get thick hung curd.
4. Add ginger garlic paste,turmeric powder,roasted cumin powder,red chili powder,tandoori masala,roasted chana powder,kasuri methi(crush it in your hands before adding),tomato ketchup,garam masala,cardamom powder,salt and oil whisk well until you get a uniform mixture.
5. Add boiled,peeled and pricked potatoes and mix well.
6. Marinate the potatoes in the yogurt mixture overnight or up to a day.The more you soak the more it will absorb flavors.
7. Preheat the oven at 180 degrees(350 F) for 10 minutes.
8. Spread a microwave foil over the baking sheet and grease it well with oil and carefully place the potatoes giving some space in between each other.
9. Bash or sprinkle some more oil over the potatoes and bake it in preheated oven for 15-20 mins.Keep an eye over the potatoes after 10 minutes.After 10 mins turn them over and bash the potatoes with extra oil and bake them again until they turn golden brown in color.
10. Sprinkle chat masala over the potatoes and serve them hot.