Tandoori Aloo Recipe (Restaurant Style Tandoori Aloo)

Ingredients

• 2 cups par-boiled potatoes big cubes
• 1/2 cup onion cubes
• 1/2 cup tomato cubes
• 1/2 cup capsicum cubes
• 1/4 cup melted butter
• 1 small charcoal piece
• 1/2 tsp ghee
• 1/2 cup thick dahi (curd)
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 1/2 tsp haldi powder (turmeric powder)
• 1 1/2 tbsp red red chilli powder
• 2 tsp lemon juice
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp garam masala
• 2 tsp chaat masala
• salt (namak) to taste
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tbsp roasted besan (gram flour)

Steps

1. To make tandoori aloo, combine all the ingredients of the marinade in a deep bowl and mix well.
2. Add onion cubes, tomato cubes, capsicum cubes and par boiled potato cubes.
3. Gently mix to coat them well in the marinade. Make a space in the center and place a vati.
4. Now give smoke of live charcoal and put ghee over it cover the bowl and keep aside for 2-3 minutes.
5. Arrange the marinated onion, tomato, capsicum and potato on a wooden skewer.
6. Cook the skewer on an open flame for 3 to 4 minutes while applying melted butter all over until they get charred evenly.
7. Serve tandoori aloo hot with green chutney and pickled onions.