Ingredients:
500 gms. potatoes, peeled and cubed
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil
Method:
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain,
garam & tandoori
masalas.
Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate aloo cubes.
Marinate aloo for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till
crisp and brown.
Heat remaining oil, add onions, saute till light brown. Add marinate
paste, stir well and
cook.
When dry add fried potatoes, chilli, anardhana powder, sugar, salt.
500 gms. potatoes, peeled and cubed
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil
Method:
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain,
garam & tandoori
masalas.
Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate aloo cubes.
Marinate aloo for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till
crisp and brown.
Heat remaining oil, add onions, saute till light brown. Add marinate
paste, stir well and
cook.
When dry add fried potatoes, chilli, anardhana powder, sugar, salt.