This recipe is from Tarla Dalal's Microwave Desi Khana, with some modifications by me.
10-12 small baby potatoes
2 tsp oil
1-2 tsp degi mirchi pwd
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp coriander pwd
1 tsp cumin pwd
1/2 tsp kasoori methi
3 tbsp yogurt
salt to taste
Wash the potaotes, pierce them with a fork 2-3 times and place around the circumference of the microwave turntable. Place a glass of water in the center to prevent the potatoes from getting wrinkled. Microwave on high for 5 mins till the potatoes are soft. Next mix the dry pwds with the oil in a bowl & microwave for 30 secs. Stir once and microwave another 30 secs. In a glass microwave safe bowl mix the potatoes, oil masala paste, salt, kasuri methi and yogurt together. Marinate for 1/2 hr, then microwave for 2 mins.
I cut some of the bigger baby potatoes into wedges.
Stick toothpicks in each & serve as appetizers.
This Tandoori Aloo goes to the MEC - Savoury Snacks event at Priya's Easy n Tasty Recipes.
This event was started by Srivalli of Cooking 4 all seasons.