Tandoori Aloo

Ingredients 

• 400 grams baby potatoes, parboiled in turmeric water and peeled
• ½ cup hung yogurt
• 2 tablespoons ginger paste
• 2 tablespoons Kashmiri red chilli paste
• ¼ cup roasted gram flour
• ½ teaspoon dried fenugreek leaves (kasoori methi) powder
• 1½ tablespoon lemon juice
• 1½ tablespoons mustard oil
• ¾ teaspoon red chilli powder
• Salt to taste 
• ½ teaspoon garam masala powder
• Oil to grease 
• Onion slices to serve 
• Lemon slices to serve 
• Fresh mint sprigs to garnish 
• Green chutney to serve

Method

1. Prick the potatoes all over with a toothpick.
2. Take hung yogurt in a bowl and whisk it well. Add ginger-garlic paste, red chilli paste, dried fenugreek leaf powder, lemon juice and mustard oil and mix well. Add salt and Tata Sampann Chilli Powder and mix well.
3. Add potatoes and garam masala powder, mix well and set aside for 10 minutes.
4. Preheat the air-fryer to 200° C.
5. Grease the air-fryer basket with a little oil, place marinated potatoes in it, fit it to the air-fryer and cook for 20 minutes.
6. Arrange them on a serving plate, and garnish with onion slices, lemon slices, mint sprigs and green chutney.