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Tandoori Aloo
Aloo with a difference
Ingredients
1 cup baby potatoes
1 tablespoon cream
1/4 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon oil
salt to taste
To be ground into a paste 4 Kashmiri chillies 2 cloves 12 mm. (1/2") piece ginger 2 teaspoons coriander-cumin seed (dhania-jeera) powder
How To Proceed
1. Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled. 2. Microwave on HIGH for 5 to 6 minutes until the potatoesare soft. 3. Heat the oil in a glass bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute. 4. Add the potatoes, cream and kasuri methi and microwave on HIGH for 2 minutes. 5. Serve hot.
To be ground into a paste 4 Kashmiri chillies 2 cloves 12 mm. (1/2") piece ginger 2 teaspoons coriander-cumin seed (dhania-jeera) powder
How To Proceed
1. Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled. 2. Microwave on HIGH for 5 to 6 minutes until the potatoesare soft. 3. Heat the oil in a glass bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute. 4. Add the potatoes, cream and kasuri methi and microwave on HIGH for 2 minutes. 5. Serve hot.