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Time to cook: 40 minutes

SIDE: Shubhra Sharma’s Tandoori Aloo

Tandoori Aloo is a well known vegetarian dish made with potatoes. It can be enjoyed on its own with rice or as a side dish.  Shubhra Sharma, Programme Officer

Shubhra is a young and dynamic member of the fundraising and promotions team at Asha. She works hard producing the newsletters, working on the website and managing relationship across the globe. Recently married, Shubhra now gets to try out her culinary skills on her husband. This is one of the couple’s favourites. 

Ingredients

  • 12-15 baby potatoes or chote aloo
  • 3⁄4 cup or 1 cup cashew curd or plain yogurt
  • 1⁄2 tsp garam masala powder
  • 1⁄2 tbsp garlic ginger paste
  • 1⁄2 tsp red chili powder
  • 1⁄2 tsp coriander powder
  • 1 tsp kasuri methi leaves/dry fenugreek leaves
  • 1 tbsp lemon juice and some chaat masala (optional)
  • Salt as required
  • Oil as required

Method

  • Rinse the baby potatoes well but do not peel them.
  • Parboil them in a pan for a few minutes or pressure cooker for 1-2 whistles. Halve them into two.
  • Mix everything with the yogurt except the oil.
  • Now marinate the baby potatoes with the yogurt and keep for 1 hour in the fridge.
  • Grease a pan or roasting tray and bake the potatoes drizzled with oil for 25-30 minutes at 180 degrees C.
  • Sprinkle with salt, chaat masala and lemon juice or lemon slices as desired. Serve hot with some mint chutney.

Recipe kindly donated by: Friends of Asha

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