Tandoori Aloo Aur Baby Corn
by Tarla Dalal
This is one of my favourite recipes. I store the marinade in the refrigerator to whip up this snack whenever unexpected guests arrive.
Tandoori Aloo Aur Baby Corn recipe - How to make Tandoori Aloo Aur Baby Corn
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup baby potatoes
1 cup blanched baby corn , cut into 25 mm. (1") pieces and
3 tbsp fresh cream
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp mustard (rai / sarson) oil
salt to taste
To Be Ground Into A Paste
6 to 8 whole dry kashmiri red chillies
4 cloves (laung / lavang) of garlic (lehsun)
25 of ginger (adrak)
4 tsp coriander-cumin seeds (dhania-jeera) powder
For Serving
lemon wedges
onion rings
Method
- Main procedure
- Wash the potatoes thoroughly, pierce them with a fork and boil in salted water till they are done.
- Make a marinade by combining the ground paste, cream, kasuri methi, mustard oil and salt.
- Marinate the potatoes and baby corn in this marinade for 10 to 15 minutes.
- Arrange alternate pieces of potatoes and baby corn on skewers.
- Grill over a charcoal or electric barbeque till they are golden brown.
- Serve hot with lemon wedges and onion rings.
Outbrain
i made this recipe & it turned out very very delicious & tasty everyone loved it.I recomend everyone to surely try this recipe
Barbecued potatoes and baby corn taste great with the kashmiri chillies marinade. The baby is crisp and tasty.