Tandoori Aloo | तंदूरी आलू | Sanjeev Kapoor Khazana

TANDOORI ALOO Ingredients 400 grams baby potatoes (aloo) parboiled in turmeric water and peeled 2 teaspoons Kashmiri red chilli powder 3 tablespoons lemon juice Salt to taste ½ cup hung yogurt 2 tablespoons ginger paste 2 tablespoons garlic paste 2 tablespoons Kashmiri red chilli paste ½ teaspoon garam masala powder ½ teaspoon dried fenugreek leaves (kasuri methi) 2 teaspoons mustard oil 2 tablespoons butter ½ teaspoon chaat masala 2 lemons cut into wedges Method 1. Prick the potatoes with the help of toothpick. 2. Combine together hung yogurt ginger garlic paste red chilli Paste dried fenugreek leaves powder lemon juice mustard oil and mix well Add salt Tata red chilli powder 3. Add potatoes garam masala powder mix well and set aside for 30-40 minutes. 4. Preheat the air-fryer for 5-10 minutes 5. Grease oil air-fryer and place marinated potato and cook for 15minutes on 180 degree or until almost done turning occasionally. Brush with butter and cook for another 3 minutes 6. Serve hot with lemon wedges onion rings mint sprig and green chutney. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor