Tandoori Aloo with Pudhina Chutney

Instructions

1. 1

   Wash the baby potatoes thoroughly. Parboil them in salted water for 10-12 minutes until about 80% cooked (a fork should go in with slight resistance). Drain completely, let them cool slightly, and peel if you prefer. Prick each potato a few times with a fork so the marinade can penetrate.

2. 2

   In a large bowl, whisk the thick curd until smooth. Add besan, ginger-garlic paste, mustard oil, lemon juice, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, amchur, salt, and crushed kasuri methi. Mix well to form a thick, lump-free paste.

3. 3

   Add the parboiled potatoes to the marinade and gently toss to coat evenly. Cover and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for best results.

4. 4

   Preheat your oven to 200°C (400°F). Thread the marinated potatoes onto wooden or metal skewers, leaving a small gap between each one. Place the skewers on a foil-lined baking tray, elevating them slightly, and bake for 15 minutes.

5. 5

   After 15 minutes, carefully remove the tray from the oven. Brush the potatoes generously with melted butter on all sides. Return to the oven and bake for another 10-15 minutes, or until the potatoes are fully cooked and have nice charred spots on the edges.

6. 6

   Once done, remove the potatoes from the skewers and place them in a serving dish. Sprinkle with chaat masala, garnish with fresh chopped coriander leaves, and serve hot with mint chutney and onion rings.