Surkh Tandoori Aloo | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. SURKH TANDOORI ALOO Ingredients 16-20 baby potatoes (aloo), par boiled ½ cup hung yogurt 1 tablespoon ginger-garlic paste 2 teaspoons Kashmiri red chilli paste Salt to taste ¼ teaspoon carom seeds (ajwain) powder 1 teaspoon garam masala powder 3-4 tablespoons roasted gram flour (besan) 1 tablespoon lemon juice 1 tablespoon mustard oil Oil for greasing and basting Green chutney as required Onion sliced for serving Method 1. Preheat oven to 200° C. 2. To prepare marinade mix together hung yogurt, ginger-garlic paste, red chilli paste, salt, carom seed powder, garam masala powder, gram flour and lemon juice in a bowl. Add mustard oil and mix well. 3. Add baby potatoes to the marinade and mix well. Refrigerate to marinate for 1 hour. 4. Grease a baking tray with some oil. 5. Insert the marinated potatoes onto the skewers and place on the greased baking tray. Put the tray into the preheated oven and bake for 5-7 minutes, basting with some oil. 6. Spread some green chutney on one side of a serving platter, place the tandoori aloo in the center and serve hot with onion slices. Preparation Time: 60-70 minutes Cooking Time: 5-10 minutes Cuisine: Indian Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana Cookware by : http://www.wonderchef.in Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor