For a cold day there is nothing more satisfying than a warm, roast, spicy dish of tandoori roasted aloo potatoes. They are so tasty and filling!
- 3 large potatoes boiled for 10 minutes
- 1 red onion, sliced
- 1 spring onion, chopped
- 3/4 tub Greek Yoghurt
- 1/4 cup single cream
- 1 tablespoon vegetable oil and a little bit extra for greasing a baking tray
- 3 garlic cloves. I used black garlic*
- 1 tablespoon ginger
- 1 tablespoon fresh fenugreek leaves or kasoori methi
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- 1 teaspoon tandoori masala powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a food processor blitz the yoghurt, garlic, ginger, spices, salt, pepper, methi leaves and single cream.
- Pour into a large bowl and add in the onions and spring onions.
- Cut the potatoes into small chunks and add them to the bowl and mix everything well.
- Leave to rest for one hour.
- Pre-heat the oven to 200 degrees celsius.
- Grease a baking dish/tray with a little vegetable oil.
- Mix the tablespoon of vegetable oil into the marinade mixture with the vegetables.
- Pour the mixture into the baking dish/tray.
- Bake for 40 minutes until sides are slightly blackened.
- Enjoy hot!
* I used Balsajo black garlic. It gives a lovely smoky flavor to the dish. You can use normal garlic in lieu if you can’t get hold of the black garlic but I highly recommend it!
I was sent some black garlic to review but am a massive garlic fan so all views are my own.