Recipe of the month

Tandoori Aloo (baby potatoes)

Preparation time : 5 minutes
Cooking time: 9 minutes
Serves 2

Ingredients

  • 1 cup baby potatoes

  • 1 tablespoon cream

  • 1/4 teaspoon kasuri methi (dried fenugreek leaves)*

  • 1 tablespoon oil

  • salt to taste

To be ground into a paste

  • 4 Kashmiri chillies (red pepper ground)

  • 2 cloves garlic; 12mm

  • (1/2) piece ginger

  • 2 teaspoons coriander-cumin seed powder


   

Method

  • Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled.

  • Microwave on HIGH for 5 to 6 minutes until the potatoes are soft.

  • Heat the oil in a microwave safe bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute.

  • Add the potatoes, cream and kasuri methi and microwave on HIGH for 2 minutes.

  • Serve hot.

* Available at Indian Grocery shops.