This is very easy restaurant-style aloo tandoori recipe without using tandoor, It has a smoky tandoor flavor. This aloo has amazing thin crust on top because of sugar and flour, but has very soft inside. Keep eye out when you broil aloo to keep them from burning. To give it a restaurant-style tandoori look, I used a tiny drop of red color. You can totally avoid it if you don't like the food color.
- 5 Medium Red Potatoes
- 1-1/2 cup Yogurt
- 1-1/2 tsp Ginger-Garlic paste
- 1/2 tsp Kashamiri Red Chili Powder
- 1/2 tsp Hot Red Chili powder
- 1/2 tsp Cumin Powder
- 1 tsp Sugar
- 1/4 tsp Kasuri Methi
- 1 tsp All Purpose Flour
- 1 Small Drop of Red Food Colour (Optional)
- Pinch of Turmeric
- Chat Masala
- Salt to taste
1. In bowl mix yogurt, kashmiri red chili, hot chili, ginger-garlic paste, kasuri methi, cumin powder, turmeric, salt, all purpose flour, sugar, and colour.
2. Wash the potato and let them dry.
3. Pierce the potatoes 2-3 times with fork.
4. Place bowl of water in the middle of the microwave.
5. Arrange all the potatoes around the bowl on the microwave plate.
6. Cook the potatoes for 5-6 minutes.
7. Cut the potatoes into halves.
8. Put potato in refrigaretor for 15-20 minutes.
9. Now mix potatoes with yogurt marinade and refrigerate it for 3-4 hours.
10. Preheat oven on 400 degrees for 10 minutes.
11. Place parchment paper on cookie sheet and cook potatoes in oven for just 5-6 minutes.
12. Then broil it until it is gets its thin crust.
13. Sprinkle chat masala and Serve hot with lemon, ranch, or any chutney.
1. Use chicken or shrimp instead of potatoes with same ingredients for chicken tandoor or shrimp tandoor.
2. Use left-over marinade in parathas, or theplas to make them soft.