9 September, 2016
Cheese Tandoori Tava Aloo
Date – 9.9.2016
Do you like Tandoori aloo but do not have oven so try this cheese tandoori tava aloo, very easy and yummy. If you do not want to add cheese just skip it. Try this delicious potato recipe and share your feedback.
Preparation time – 20 mins
Cooking time – 5 mins
Recipe category – Snacks
Cuisine – Indian
Measurement cup used 1 cup – 240 ml
Baby potato – 15 -20
Hung curd – 1/2 cup
Red chili powder – 1/2 – 1 tsp
Kashmiri red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Chaat masala – 1/2 tsp
Kasuri methi / dry fenugreek leaves – 1 tsp
Coriander leaves – 1 tbsp
Grated cheese – 2-3 tbsp or as needed
Salt – as per taste
Oil – 1 – 1 1/2 tbsp
Take the baby potatoes and rinse them very well with water.
Parboil them in pan or pressure cook for 1-2 whistle not more or over cook. Add little salt while boiling (do not miss adding this).
Peel and cut into half. keep it aside.
In a another bowl take ginger – garlic, hung curd, red chili, kashmiri red chili, garam masala, coriander, kasuri methi, chaat masala and salt.
Mix very well then add baby potato to this mix coat them nicely with curd mix. Refrigerate them for 1/2 hour.
After 1/2 hour heat oil in a non – stick tava or iron tava.
Add these potato and stir until they are dry and light brown. Maintain medium – high heat.
When poatoes are dry and light brown take them out. immediately garnish with chopped coriander leaves and grated cheese.
Serve these delicious baby potatoes in evening snacks or when ever you and your kids want to eat.
Wash the baby potato with water
Pressure cook them for 1-2 whistle Add little salt while boiling (do not miss adding this).
Remove skin and cut into half
Take hung curd
Add ginger – garlic paste, red chili, kashmiri red chili, kasuri methi, garam masala, chaat masala, coriander powder and salt
Add baby potatoes
Coat them nicely with curd mix then refrigerate for 30 minutes
Heat oil in tava
Add these potato to the tava
Stir at medium – high heat
Until it is dry and light brown from edges
Tandoori aloo is ready
Serve hot. Ganish with chopped coriander leaves and grated cheese