Tandoori Aloo

Ingredients

Potatoes

4 medium, boiled and peeled

Yogurt

1 cup

Ginger-garlic paste

1 tablespoon

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Garam masala

1 teaspoon

Lemon juice

2 tablespoons

Salt

to taste

Oil

2 tablespoons (plus extra for drizzling)

Fresh coriander leaves

for garnish

Instructions

1. In a mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, lemon juice, and salt to create a rich marinade.
2. Cut the boiled and peeled potatoes into cubes or wedges and add them to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
3. Preheat your oven to 400°F (200°C).
4. Line a baking tray with parchment paper. Place the marinated potatoes on the tray, ensuring they are spread out evenly.
5. Drizzle the potatoes with oil and toss gently to coat them in the marinade and oil.
6. Bake in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden brown, flipping halfway through for even cooking.
7. Once done, remove from the oven and garnish with fresh coriander leaves. Serve hot as an appetizer or a delightful side dish.