Ingredients
Units
Scale
- Baby Potato: 500 g (10-12 pieces)
- Sour Curd: 150 g
- Tomato: 1 (pureed)
- Onion: 2 (paste)
- Ginger Paste: 1 Tsp.
- Garlic Paste: 2 Tsp.
- Cumin Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Garam Masala Powder: 2 Tsp.
- Salt: per taste
- Sugar: 1 Tsp.
- Dry coconut Chatni: 1 Tsp.
- Dry Garlic Chatni: 1 Tsp.
- Fresh Cream: 2 Tbsp.
Instructions
- Wash Baby Potatoes thoroughly and clear skin with the help of a spoon.
- Half boil potatoes with 1 tsp of salt in microwave for 10 minutes or in a Pressure Cooker until 1 whistle comes from the cooker. .
- Prepare a mixture of Sour Curd, Tomato Paste, Onion Paste, Ginger Paste, Garlic Paste, Cumin Powder, Coriander Powder, Garam Masala Powder, Salt, Sugar, Dry coconut Chatni and Dry Garlic Chatni.
- Take a fork and pierce potatoes with the help of the fork and marinate with the mixture prepared for about 1 hour..
- Now Preheat the oven for 10 minutes in 180 degree C and then bake marinated potatoes for 20 minutes in 180 degree C.
- Give the Dish a standing time of 10 minutes within the oven and then take it out from the oven and garnish with Fresh Cream.
- Serve “Tandoori Dum Aloo” with ROTI/PARATHA.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-5 People
