Tandoori Potato

Ingredients

Potatoes

4 medium-sized, peeled and cubed

Yogurt

1 cup, plain

Ginger-garlic paste

1 tablespoon

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Garam masala

1 teaspoon

Lemon juice

2 tablespoons

Salt

to taste

Oil

2 tablespoons (for brushing)

Fresh coriander leaves

for garnish

Instructions

1. Start by boiling the potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly before peeling and cutting them into cubes.
2. 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. Whisk until well blended to create a smooth marinade.
3. Add the potato cubes to the marinade, gently mixing to ensure that all the potatoes are evenly coated. Cover and let it marinate for at least 30 minutes, or for more flavor, refrigerate for up to 2 hours.
4. Preheat your oven to 400°F (200°C). If you have skewers, soak them in water for about 30 minutes to prevent burning.
5. Thread the marinated potato cubes onto the skewers, or arrange them in a single layer on a baking sheet lined with parchment paper.
6. Brush the potatoes lightly with oil to enhance their crispiness during baking.
7. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
8. Once done, remove from the oven and garnish with freshly chopped coriander leaves before serving hot.