Weekend is incomplete without a potato based dish at our home. Either Poori Masal or Rasam+Potato roast are some of our favorite combos. Today I thought of making Tandoori Potato for lunch. It is slightly different compared to our regular roast recipe. I wish I had access to charcoal to create that perfect smokey flavor to Potatoes. However even this basic Yogurt + spices marination helps in creating a wonderful Potato based dish. You can serve these as starters in a potluck party with a tooth pic attached to each piece or as an evening snack too with a cup of Mint Chutney to kids. It is filling and perfect for that evening craving. It also goes well with Rice, Roti, Naan,Poori etc.
Tips for making Tandoori Potato :
Tips for making Tandoori Potato :
- Baby Potatoes are the best variety that can be used for this recipe. I don’t get namma ooru baby potatoes here. I used regular Potatoes. Also make sure you don’t over cook them.
- You can boil them in water until they are 3/4th cooked. If you are pressure cooking to save time then make sure to cook for just one whistle.
- Personally I haven’t tried baking them in oven. To get a crunchy outer layer make sure to add generous amount of oil and cook them. Don’t skimp on oil.
- You can use your choice of spice powders for the marination. I prefer this combo Kashmiri Chilli Powder + Coriander Powder + Garam Masala Powder and Turmeric. Amchur Powder, MDH kitchen king Masala powder can also be added if you like those flavors.
Adding a picture Tandoori Baby Potato roast that was made 3 years ago when we were in Chennai🙂
Some of the other potato based recipes that you can try :
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes Resting Time after Marination |
| Servings |
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Ingredients
- 5 Medium sized Potatoes
- 1 cup yogurt Add extra if needed
- 2 teaspoon salt
- 1/2 tsp Ginger Garlic Paste optional
- 1 tablespoon Kashmiri Red Chilli Powder
- 1/2 tablespoon Coriander Powder
- 1/2 tablespoon Garam Masala Powder
- 1/2 tablespoon Turmeric Powder
- 1/4 cup Gram Flour/Besan
- 1 teaspoon Kasuri Methi leaves
- 1/4 cup cooking oil
Ingredients
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Instructions
- Cut the potatoes into halves and boil them in a water.
- Wait until they are 3/4 th cooked. When you press a fork it should hold the shape. If we over cook the potatoes it will become mushy when we marinate them. This is a very crucial step
- In a plate or a bowl add yogurt, salt,kashmiri red chilli powder, coriander powder, garam masala powder,turmeric powder, ginger garlic paste, kasuri methi leaves, besan and 1 teaspoon oil. Make a paste and keep it ready
- Marinate the pressure cooked potatoes with this spice mixture and let them sit for atleast 25 minutes
- Heat 1/4 cup oil in a non-stick pan and add the marinated potato pieces
- Wait until one side of the potato is roasted well. Carefully turn every potato piece over using a spoon. Make sure all the sides of potatoes are roasted well
- This process will take approximately 15-20 minutes
- Deliciously crunchy Tandoori Potatoes are ready to be served
- I made a simple Coconut Milk based Pulao to go with this potato.
Recipe Notes
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I used creamy store bought Yogurt. If you are using homemade yogurt make sure to drain water and then use it for marination
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You can also gently poke holes in Potato pieces so that it can absorb the spices better. I forgot to do this step yesterday. Thought of mentioning in Notes for anyone who would like to make the potatoes even more better🙂
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Adding a teeny tiny bit of lemon juice while marination, adding some curry leaves while frying them will enhance the taste of Potatoes. Since I didn't have both these ingredients in stock yesterday I haven't mentioned them in the recipe above
1 comment
Wow superr!!