Tandoori is traditionally cooked in a Tandoor oven,not readily available to most householders,but a grill or oven can mimic the results well . Tandoori is usually a marinade of spices blended with yogurt,a natural tenderizer, and is used often with chicken. Tandoori is usually associated with a bright red color,which really has nothing to do with the spice mix but with a powdered red color in combination with an acid,in this case lemon juice that brings out the bright red color.
Photograph by Rahul Mahtani
2 lbs russet potatoes,peeled , washed, dried and sliced into rounds
2 tbsp butter, melted
1 tablespoon tandoori powdered masala ( from Indian grocery stores)
1 tablespoon kasuri Methi (dried fenugreek ) crushed
1 tsp each ginger and garlic paste
salt to taste
fresh lemon juice to garnish
fresh chopped coriander leaves,to garnish
Lightly grease a baking dish. Set aside
Preheat oven to 400*F
Melt butter and add ginger,garlic,salt,tandoori masala and kasuri methi, stir together well.
Add the potatoes,stir to coat each potato.
Layer potatoes in greased baking dish and place in oven to bake for about 30 to 40 minutes or till done.
Remove from oven,squeeze on fresh lemon juice and fresh chopped coriander and serve.
Filed under: Indian, Vegetarian
