Tandoori Aloo

1. 1
   boil · ~15 min

   Boil the potatoes until just tender.

   1.Add water to a pot and bring it to a boil.

   2.Add the baby potatoes and cook until just tender, not falling apart, about 12-15 minutes.

   3.Drain the potatoes well and let them cool enough to handle.

   TIPDo not overboil the potatoes or they can break while coating and grilling.
2. 2
   prep · ~5 min

   Peel and score the potatoes.

   Peel the cooled potatoes if you like a smoother finish, then prick or lightly score them with a fork so the marinade can cling better and flavor the center.

3. 3
   mix · ~4 min

   Make the tandoori marinade.

   1.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, lemon juice, mustard oil, and salt to a bowl.

   2.Whisk until smooth and thick.

   3.Taste the marinade and keep it tangy and well spiced.
4. 4
   rest · ~20 min

   Marinate the potatoes.

   Add the potatoes to the bowl and coat them gently on all sides. Rest for 20 minutes so the marinade sticks well.

   TIPA thick marinade works best; if it looks thin, whisk it a little longer before adding the potatoes.
5. 5
   grill · ~12 min

   Grill the potatoes until charred in spots.

   1.Thread the marinated potatoes onto soaked skewers, or place them directly on a hot greased grill pan.

   2.Cook over medium heat, turning every 2-3 minutes, until the edges are lightly charred and the coating looks set, about 10-12 minutes total.

   3.Brush any leftover marinade on top only in the first few minutes of grilling.

   TIPUse medium heat so the yogurt coating sets and browns instead of burning too quickly.
6. 6
   serve

   Serve the tandoori aloo hot.

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