Pan Fried Tandoori Aloo

                            Pan Fried Tandoori Aloo

     Are you bored of eating and cooking potatoes the same way….looking out for anything new, interesting and appetizing….?? Then today’s post pan fried tandoori aloo will definitely win your heart over. This simple recipe with handy ingredients will surely give fancy makeover to baby potatoes.

INGREDIENTS:

30 baby Potatoes
1 tbsp. Kashmiri Red chilli powder
¼ tbsp. Turmeric powder
½ tbsp. Coriander Powder
½ tbsp. Cumin/Jeera powder
½ tbsp. Garam masala
¼ tbsp. Amchur powder/Dry Mango Powder
½ tbsp. Cornflour
¼ tbsp. Ginger-Garlic paste
½ cup Curd, beaten
1/2 green Capsicum, cubed
1 Tomato, cubed
1 Onion, cubed
Salt
Oil

PREPARATION:

1.Thoroughly wash and scrub the baby potatoes.

2.Pressure cook with enough water until they are ¾ th cooked.

3.Drain the water completely and peel the skin. Prick the baby potatoes and set aside.

4.In a bowl combine curd, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, ginger-garlic paste and salt.

5.Now add semi cooked baby potatoes, cubed green capsicum, tomatoes and onions. Sprinkle corn flour. Toss well and set aside for 20-30 minutes.

6.Heat oil 2-3 tbsp. of oil and shallow fry the above marinated baby potatoes. Toss and cook evenly until the baby potatoes are completely cooked.

7.Shallow fry cubed and marinated green capsicum, tomatoes and onions. Remove on to a kitchen tissue and set aside.

8.Remove on a kitchen tissue and skewer them alternating with cubed capsicum, tomatoes and onions. Serve hot as an appetizer or with rice.

NOTE:
Choose even size baby potatoes, so that they cook evenly. You can even leave the skin of potatoes, which imparts earthy flavour to the recipe.


                                                                                                               THANK YOU,READERS!