20-22 Baby potatoes
1 1/3 cup cashew curd
1 1/2 tsp Ginger-Garlic paste
2 tbsp Roasted Chana powder (Besan)
1 tbsp roasted coriander powder
1 tsp roasted cumin powder
1/2 tsp Turmeric powder
1/4 tsp Garam masala
1 tsp Kasuri Methi
1 1/2 tsp Kashmiri Chili powder (gives good color and less spice)
a pinch of green and black Cardamom powder
2 tbsp Oil
Salt to taste
Oil, to brush over potatoes while grilling
1 tsp Chat masala, to sprinkle
Wash the baby potatoes and pressure cook for 1-2 whistles. Cool them.
Peel the potato skins and prick the potatoes with fork to make tiny holes in it.This will help in absorbing better flavors while it is marinating.
Pour the thick curd in a muslin cloth and place it in a strainer and place it on a vessel to trap the water from it.
Add ginger garlic paste, turmeric powder, roasted cumin powder, red chili powder, roasted chana powder, kasuri methi (crush it in your hands before adding), garam masala, cardamom powder, salt and oil whisk well until you get a uniform mixture.
Add boiled, peeled and pricked potatoes and mix well.
Marinate the potatoes in the yogurt mixture overnight or up to a day. The more you soak the more it will absorb flavors.
Preheat the oven at 180 degrees(350 F) for 10 minutes.
Spread a microwave foil over the baking sheet and grease it well with oil and carefully place the potatoes giving some space in between each other.
Brush or sprinkle some more oil over the potatoes and bake it in preheated oven for 15-20 mins.
Keep an eye over the potatoes after 10 minutes. After 10 mins turn them over and brush the potatoes with extra oil and bake them again until they turn golden brown in color.
Simply skewer, along with tomatoes, peppers, onions, tofu and roast over a charcoal fire or Barbeque.
Sprinkle chat masala over the potatoes and serve them hot.
– Eating Cruelty Free