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Tandoori Aloo bharta Recipe

There would be hardly any one who doesn't like potato. And if you serve the potato sabji in this way everyone will just love this. We all have eaten bangain ka bharta, lauki ka bharta but this tandoori aloo ka bharta is just amazing. This bharta is different from regular aloo ka bharta. A must try recipe, different way to serve aloo ka sabji. Here the boiled and smashed potatoes are marinated in spices with curd then roasted in a steel pan. Then this roasted potato mixture is cooked with onions and tomatoes and few spices. Finally heated coal dhungar is given to the sabji to enhance the flavour and taste of the bharta.

  • Prep time:
  • 25minutes
  • cook time:
  • 40minutes
  • serves:
  • 3

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Details

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Vegetarian

Level : Moderate

Cuisine : Fusion

Course : Mains

Recipe Notes

If you don't eat onion and garlic, that can be skipped. Or you can use white part of cabbage as garlic replacement and green part of cabbage as onion replacement. All the ways this sabji tastes scrumptious. Some ingredients are repeated as have written them in the order - marination and then gravy part.If you don't have fresh cream you can use ghar ki malai.

Tags

  • #Andaazalooke
  • #contest156
Ingredients

Ingredients For Tandoori Aloo bharta Recipe

Methods
  • 1. For marinating the potatoes: In a mixing bowl take curd to it add garlic paste, besan, turmeric powder, coriander and cumin seeds powder, roasted cumin seeds powder, garam masala powder, chat masala powder, red chilli powder, kasuri methi, salt, lemon juice and mustard oil. Mix everything properly.
  • 2. To this mixture now add the boiled and smashed potatoes and mix well. Keep this mixture aside for 20 minutes.
  • 3. In a steel ka kadhai take 2 tsp oil and heat it. Now add the marinated potatoes to the kadhai. Cook the potatoes on high flame by stirring occasionally. If it gets stuck to the pan scrape it.
  • 4. This process of scraping will give tandoori flavour to the bharta and enhance the flavour of the sabji. Repeat the scarping 3-4 times and then switch off the gas and keep this mixture aside.
  • 5. For gravy: In a nonstick pan take 2 tsp oil and 2 tsp ghee. Heat it.
  • 6. Now add the cumin seeds to the pan. When the seeds crackles add the chopped onions and cook them till they turn brownish.
  • 7. Now add the ginger garlic paste and cook for a minute. Then add the chopped tomatoes and then when it looses its water add all the dry spices (coriander and cumin seeds powder, red chilli powder, turmeric powder, garam masala powder and salt to taste) to it.
  • 8. Once the tomatoes are fully soft and spices releases their flavour add the marinated potatoes to the pan and mix well. Add 1/4 cup water and mix well.
  • 9. Cook for 2-3 minutes and then add the fresh cream and kasuri methi. Once the cream mixes well, switch off the gas.
  • 10. Now take a heated charcoal and place it in a small steel bowl. Pour ghee over it and cover the nonstick pan immediately.
  • 11. Cover it for 2-3 minutes to give the smoky flavour. Now remove the bowl and mix everything properly.
  • 12. Serve the ready tandoori aloo bharta with roti or parathas.

Products used in Recipe

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