Tandoori Aloo- Sk Khazana

Ingredients list for Tandoori Aloo- Sk Khazana

• 400 grams Baby potatoes parboiled in turmeric water and peeled
• 1/2 cup Hung yogurt
• 2 tablespoons Ginger paste
• 2 tablespoons Kashmiri red chilli paste
• 1/4 cup Roasted gram flour
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi) powder
• 1 1/2 tablespoon Lemon juice
• 1 1/2 tablespoons Mustard oil
• 3/4 teaspoon Red chilli powder
• to taste Salt
• 1/2 teaspoon Garam masala powder
• to grease Oil
• to serve Onion slices
• to serve Lemon slices
• to garnish Fresh mint sprigs
• to serve Green chutney

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 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, garnish with onion slices, lemon slices, mint sprigs and green chutney.