Tandoori Aloo

Prep time: 45 mins Cooking time: 30 mins Serves: 4 Ingredients: • Potatoes 8-10 small size. • Water to cook the potatoes • Mustard oil 1 tbsp • Kashmiri red chili powder 1 tbsp • Ginger garlic paste 1 tbsp • Coriander powder 1 tbsp • Jeera powder 1 tsp • Garam masala 1 tsp • Amchur powder 1 tsp • Black salt ½ tsp • Turmeric powder ½ tsp • Kasuri methi 1 tsp • Salt to taste • Hung curd ½ cup • Roasted besan • Capsicum ½ cup (diced) • Tomatoes ½ cup (deseeded & diced) • Onions ½ cup (petals) • Live charcoal + ghee • Ghee 1 tsp (for cooking potatoes) Method: • In a pressure cooker add raw potatoes and add enough water to submerge the potatoes, pressure cook on high flame for 1 whistle. • After 1 whistle switch off the flame and allow the cooker to depressurize naturally to open the lid. • Cool down and peel the potatoes, cut the potatoes into half or quarters. • In a mixing bowl, add mustard oil, ginger garlic paste, all the powdered spices, hung curd and roasted besan, mix well. • Add the boiled potatoes, onion petals, deseeded tomatoes and capsicum, mix and coat well the potatoes with the marinade. • Place live charcoal and pour few drops of ghee. Cover and smoke the potatoes for 2-3 minutes. Rest it for 30 minutes after the smoke. • Skew the potatoes and the veggies in the skewers. • Heat ghee in a pan and cook the potatoes from all sides until crisp and golden brown. • Serve hot with green chutney and thinly sliced onions.