Tandoori Aloo

A big Hi to everyone!!! . BusyAtIndianKitchen is back after a short break. It was a bit difficult for me to find time to post recipes with a busy toddler running around , though I had around 50 recipes ready.  Since his holidays are coming to an end, we are trying to bounce back to regular routine. Hope you too had a great and memorable vacation!! To start with, today's recipe is one of the best starters which is none other than Tandoori Aloo. The exciting kids friendly recipe follows..

Recipe For : 2

Preparation Time : 30 to 45 minutes + Marination Time + Parboiling Time

Ingredients:

Potato                          - 2 (Big Size)

Curd                            - 1/4 cup (Yogurt)

Ginger-Garlic paste     - 2 tbsp

Chili Powder               - 3 tsp 

Cumin Powder            - 2 tsp (Seeraga Thool)

Coriander Powder        - 2 tsp (Malli Thool)

Turmeric Powder         - a pinch

Garam Masala Powder - 2 tsp

Pepper Powder             - 1 tsp

Kasuri Methi                - 2 tsp  (Dried Fenugreek Leaves)

Oil                                 - 1 tbsp

Lemon Juice                  - 1 tsp

Salt                                - As required

Procedure:

• First step is to parboil potatoes i.e it should only be partially cooked. I used to cook potatoes for 3  continuous whistles.  To cool it off,  don't immerse boiled potatoes in cold water. It prevents potatoes from getting crispier when they are grilled. So let potatoes cool on its own and then cut it into big chunks.
• You can either grill them using skewers or directly using a greased tray. If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire when exposed to grill. 
• Mix all the ingredients along with chopped potato chunks and set it aside for 30 to 60 minutes. More the marination time, tastier is the potato. Adjust the spice according to your taste.
• After enough marination, arrange potato chunks in skewers or place them in a greased tray.
• Preheat the oven to 220 degree Celsius.
• Bake potatoes for 30 to 45 minutes or until its done. Keep on checking in between to prevent it from getting burnt.
• Serve it with curd mixed with Green Chutney.

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Potato                             - 1 (medium size)

Fresh Peas                      - a handful

Big Onion                      - 1 (small size)

Chopped Ginger            - 2 tsp

Cumin Seeds                 - 1/4 tsp

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder         - 1/2 tsp

Garam Masala Powder  - 1/4 tsp

Oil                                  - 1 tbsp

Coriander Leaves           - for garnishing

Procedure:

• Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
• Finely chop Big onion, Ginger and Coriander leaves.
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
• After the onions are translucent, add boiled potato cut into cubes and peas to it.
• Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
• Switch off the flame after the spices get mixed up well with vegetables.
• Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
• Enjoy your Aloo-Matar curry...