Ingredients for Tandoori Aloo
- Baby Potatoes
- 2 tablespoons heavy cream
- Dried Fenugreek Leaves
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- Kashmiri Chilies
- Garlic
- Ginger
- Coriander Cumin Powder
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How to Make Tandoori Aloo
- Wash 1 pound of baby potatoes thoroughly. Pierce each potato several times with a fork.
- Arrange the potatoes around the edge of a microwave-safe turntable. Place a small glass (about 1/2 cup) of water in the center to prevent drying.
- Microwave on high for 5-6 minutes, or until the potatoes are easily pierced with a fork.
- While potatoes microwave, prepare the spice paste. Heat 2 tablespoons of vegetable oil in a microwave-safe bowl for 1 minute. Add 2 tablespoons of tandoori paste, 1/2 teaspoon salt, and mix well.
- Microwave the spice paste on high for 1 minute.
- Add the cooked potatoes, 2 tablespoons of heavy cream, and 1 teaspoon of kasuri methi (dried fenugreek leaves) to the bowl with the spice paste. Microwave on high for 2 minutes, stirring halfway through.
- Serve immediately. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
11g
Carbs
4g