Are you bored of eating and cooking potatoes the same way….looking out for anything new, interesting and appetizing….?? Then today’s post pan fried tandoori aloo will definitely win your heart over. This simple recipe with handy ingredients will surely give fancy makeover to baby potatoes.
I have first seen baby potatoes in Bangalore supermarket and added a packet to my vegetable basket. After debating in mind on what to make with baby potatoes, I made Aloo Dum Biryani, which was a huge hit in my family. After that I tried Kashmiri Dum Aloo and we just loved it. As I make these two very often, I thought of making something different this time and ended up making this pan fried tandoori aloo.
- 30 baby Potatoes
- 1 tbsp. Kashmiri Red chilli powder
- ¼ tbsp. Turmeric powder
- ½ tbsp. Coriander Powder
- ½ tbsp. Cumin/Jeera powder
- ½ tbsp. Garam masala
- ¼ tbsp. Amchur powder/Dry Mango Powder
- ½ tbsp. Cornflour
- ¼ tbsp. Ginger-Garlic paste
- ½ cup Curd, beaten
- 1/2 green Capsicum, cubed
- 1 Tomato, cubed
- 1 Onion, cubed
- Thoroughly wash and scrub the baby potatoes.
- Pressure cook with enough water until they are ¾ th cooked. Drain the water completely and peel the skin. Prick the baby potatoes and set aside.
- In a bowl combine curd, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, ginger-garlic paste and salt.
- Now add semi cooked baby potatoes, cubed green capsicum, tomatoes and onions. Sprinkle corn flour. Toss well and set aside for 20-30 minutes.
- Heat oil 2-3 tbsp. of oil and shallow fry the above marinated baby potatoes. Toss and cook evenly until the baby potatoes are completely cooked.
- Shallow fry cubed and marinated green capsicum, tomatoes and onions. Remove on to a kitchen tissue and set aside.
- Remove on a kitchen tissue and skewer them alternating with cubed capsicum, tomatoes and onions. Serve hot as an appetizer or with rice.
- I served these Pan Fried Tandoori Aloo with Soya Chunks Biryani (recipe coming soon).
- Add love to make this pan fried tandoori aloo tastes ‘Yummy’.
Choose even size baby potatoes, so that they cook evenly. You can even leave the skin of potatoes, which imparts earthy flavour to the recipe.