This is a quick and easy potato dish.These potatoes laced with tangy tomato paste, thick yogurt, garlic and spices are delicious and make for a great side dish. I even make sandwiches using the leftover vegetable filled inside a crusty bread or fill them up in a pita pocket with hummus for a quick dinner. The marinade can be used for other other tandoori flavored dishes like paneer, cauliflower, and mushrooms. It is simple and (almost) healthy.
5-6 medium sized potatoes boiled and chopped into big chunks or 10-12 red baby potatoes boiled and halved
For the marinade
5-large cloves of garlic grated
1/4 cup thick Greek yogurt
1/4 cup tomato paste
3 tablespoons coriander cumin powder
2 teaspoons red chilli powder
1 teaspoon turmeric powder
2 teaspoons fennel powder
1 teaspoon black pepper powder
2 teaspoons tandoori masala or garam masala
salt to taste
1/2 teaspoon each of mustard, cumin and fennel seeds, kalonji pinch of hing, 2 slit green chillies and 5-6 curry leaves
One tablespoon olive oil and one teaspoon ghee for cooking
Mix all the ingredients of the marinade in a large bowl. Add the boiled potatoes in it. Mix well and let it sit for about half and hour. Heat a non stick pan and add oil and a teaspoon of ghee to it. Once it heats up add the mustard, cumin, fennel seeds and kalonji. Cover the pan as the seeds will splutter. Add the green chillies, curry leaves and hing. Now slide the potatoes in the pan. Let the potatoes get slightly brown on the edges and the raw smell of spices disappear. Just before serving garnish with cilantro.