An Aloo/ potato can never go wrong !!! I strongly believe that even if the whole world finish, aloo will be the only thing surviving. There is no corner of this world (i know there isn’t a corner actually) where aloo is not cooked. Such an humble vegetable, doesn’t mind getting into with anything.
One of my favorite Mughlai veg recipe is Tandoori Aloo . In fact the best Microwave recipe for Aloo. It has quite a couple of times rescued me when there is a sudden arrival of guests and there is scarcity of vegetables at home. Tandoori Aloo has always been a blockbuster in my home.
The total time taken to make this mouth watering smokingly hot dish is 8-10mins only. Tandoori aloo can be teamed up with Naan/ Tandoori rotis !
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
helping
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- 5 small / Potatoes - medium (preferred baby potatoes)
- 2 tsp Cream
- 2 Red chilli
- 3 Garlic - buds
- 1 tsp Ginger - minced
- 1 tsp Jeera Caraway seeds Shah /
- 1 tsp Coriander seeds
- 1 .5 tsps Kasuri methi
- 2 tsps Oil
Ingredients
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|
- Wash and peel potatoes. With a fork pierce the potatoes from all sides and place them on a microwave safe dish and bake them at high temp for 5-6 mins or till the potatoes get half cooked.
- In a grinder take Red chilies, garlic, ginger, shah jeera, coriander seeds. Grind them to a paste by adding lil water.
- Once the potatoes are done, in another microwave safe container heat oil for 30 secs in high temp.
- Now add the paste with oil and again microwave it in high temp for 1min.
- Now add the potatoes, cream, kasuri methi and salt as needed. Mix them all well so that the masala should coat evenly on the potatoes. Microwave it in high temp for another 2-3 mins.
- Tandoori aloo is ready to be served. U can even sprinkle lil chat masala on top before serving to enhance the tandoori taste (optional)
- Serve Hot!