Tandoori Potatoes With Green Chutney
Tiny potatoes, spiced in a creamy and smoky mixture, served with some green chutney- these tandoori aloo recipe is to die for!
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Servings: 3 Servings
Calories: 540kcal
Ingredients
Ingredients for the Potatoes
- 8-10 pcs Baby Potatoes (boiled)
- ¼ cup Green capsicum (diced)
- ¼ cup Onions (diced)
- 3 tablespoon Mustard oil
- 1 tablespoon Red chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Tandoori masala
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Dry mango powder
- 1 teaspoon Chaat masala
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- ½ cup Curd (thick)
- 2 tablespoon Besan
Ingredients for the Green chutney
- 1 bunch Coriander leaves
- ½ cup Mint leaves
- 8-10 pcs Garlic cloves
- 2-3 pcs Green chilies
- 2 teaspoon Salt
- ½ lemon Lemon juice
Instructions
- Pre-heat the air fryer at 400°F for 5 minutes.
- In a mixing bowl, add the mustard oil and red chili powder and whisk.
- Next, add all the remaining powdered spices and mix well.
- Add the curd next to the spice mixing with the besan and mix well.
- Take the boiled baby potatoes, capsicum and onions and coat them well with the curd mixture.
- Take a skewer and insert the potatoes and the veggies alternatively.
- Spray the air fryer basket with oil.
- Next, place the skewers in the airfryer basket, spray a bit of oil on them, and cook them at 400°F for 8-10minutes.
- You can flip them once in between so that they are cooked well.
- For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
- Serve tandoori potatoes hot withgreen chutney and enjoy as a started or a side dish.
Nutrition
Serving: 3Servings | Calories: 540kcal | Carbohydrates: 84g | Protein: 13.6g | Fat: 18.3g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 2592mg | Potassium: 1507mg | Fiber: 10.4g | Sugar: 8.3g | Calcium: 113mg | Iron: 5mg