Skip to main content

Tandoori Aloo


Tandoori Aloo Tikka is one of the new appetizing dish for all the vegetarians out there, firstly it's "potato" and secondly the "tikka", can't resist both! The traditional method clearly states that it should be cooked in a tandoor oven, so here is my take to get the perfectly charred edges just like tandoor at home. This method will yield the same smoky and charred flavour which will depict the true identity of a kebab. Marination is the key to this recipe, also raw mustard oil is highly recommended to give the maximum desired output. You can enjoy it with some salad and chutney, or else you can wrap it up with a Lachha Paratha, Naan or any other Indian bread for a vegetarian version of Kathi Roll or Shawarma.




INGREDIENTS 

  • (7 – 8) Medium Sized Potatoes
  • 1 tbsp Mustard Oil
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • ½ tsp Black Salt
  • 1½ tsp Amchur Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Besan
  • ¾th Cup of Hung Curd
  • 1 tsp Crushed Kasturi Methi
  • A handful of chopped Coriander Leaves
  • 1 Onion
  • 1 Tomato
  • Salt (As Required)
  • Water (As Required)
  • Bamboo Skewers
  • 1 tbsp Vegetable Oil
  • 50gm Butter




METHOD

  1. Wash, peel and cut the potatoes into quarter shapes. Boil till they are 80% done. Check the doneness with the help of a toothpick.
  2. Cut the onion and tomato into florets.
  3. Prepare the marinade by mixing the powdered spices, hung curd, besan and Kasturi methi.
  4. Add the potatoes and florets into it and mix well.
  5. Assort the ingredients in a skewer and maintain some space in between the potatoes otherwise, it will not charr properly
  6. Heat up a tawa with some oil and gently place the skewers.
  7. Once it is completely done from one side, turn the skewers to another side.
  8. Now, carefully place on flame for the charred and smoky flavour.
  9. Brush it gently with butter so that it does not dry out.
  10. Once the desired charred effect is achieved remove it from flame.
  11. Serve it with some exotic salads and tangy chutneys.


Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Goalondo Steamer Chicken Curry

Goalondo steamer Chicken curry is more of a lost recipe that dates back to British rule. This is a simple curry the boatmen used to cook with limited spices, the chicken is slow-cooked and the flavours turn out to be gorgeous. It has many names like "Steamer Curry", "Ghater Murgi" but is mostly known as Goalondo chicken curry named after the small town named Goalondo in Bangladesh. A recipe that takes very few ingredients yet it yields such flavour is bliss. Try out this recipe and have a wonderful time with your friends and family.  Ingredients 750 g Chicken 4 Onions 5 cm Ginger (finely chopped ) 20 - 25 Garlic cloves (finely sliced/chopped) 4 Spicy Green Chilies 3 Dried Red Chilies Salt to taste 1/2 cup mustard oil 1/2 tsp Turmeric Powder 1/2 tsp Red Chili Powder Method Finely slice the onions. The even cuts of onion are important as it makes sure that it is evenly cooked. For the marination, add finely chopped ginger to the chicken, chopped garlic, chopped green ...
Post a Comment
Read more