Tandoori Potatoes Recipe

Name: Tandoori Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: North Indian Recipes
Ingredients: 1 cup Baby Potatoes washed and peeled; 1 tablespoon Oil; 1 teaspoon Tikka Masala; 1 tablespoon Fresh cream or milk; 1/4 teaspoon Kasuri Methi (Dried Fenugreek Leaves); null Salt to taste; 2-3 null Kashmiri dry red chillies; 1 tablespoon Garlic chopped; 1/2 tablespoon Ginger chopped; 1 teaspoon Coriander Powder (Dhania); 1 teaspoon Cumin powder (Jeera); 1/4 cup Water

Rupal Patel

October 3, 2018

1689 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:3 Servings

Meal:Appetizer

Cuisine:North Indian Recipes

Potatoes always find their place in party appetisers and this particular recipe of Tandoori Potatoes or Aloo Tikka is a wonderful starter for a party or snack for any occasion and can be had as an accompaniment to any meal.

Serve Tandoori Potatoes with Dhaniya Pudina Chutney as an appetiser during your parties.

If you like this recipe, you can also try other Party Appetiser recipes such as:

Serve Tandoori Potatoes with Dhaniya Pudina Chutney as an appetiser during your parties.

If you like this recipe, you can also try other Party Appetiser recipes such as:

Ingredients

For smooth paste

1 cup Baby Potatoes, washed and peeled

1 tablespoon Oil

1 teaspoon Tikka Masala

1 tablespoon Fresh cream, or milk

1/4 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

Salt, to taste

2-3 Kashmiri dry red chillies

1 tablespoon Garlic, chopped

1/2 tablespoon Ginger, chopped

1 teaspoon Coriander Powder (Dhania)

1 teaspoon Cumin powder (Jeera)

1/4 cup Water

Instructions for Tandoori Potatoes Recipe

To 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.

Peel the baby potatoes and wash them. Prick them with the fork evenly all over.

Place 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.

In an another microwave safe bowl, heat the oil on high for 30 seconds.

Add the prepared smooth paste, mix well and microwave on high for another one minute.

Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well. Microwave on high for another 2 minutes.

If 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.

Serve Tandoori Potatoes with Dhaniya Pudina Chutney as an appetiser during your parties.