Tandoori Aloo Masala (Potato Curry)

Its been raining like hell in North California since past couple weeks, and looks like more rain is on the horizon! Its one thing to sit at home sipping hot tea and enjoying Bhajiyas while hearing the pitter-patter of the rain, and totally another boring story to be driving to work each day in these nasty showers! Nevertheless, whenever I am down, I turn to food for comfort, and making and eating a nice comforting meal always help to lift your spirits! This hot and spicy Tandoori Aloo Masala is no exception! Enjoy it with some lovely Parathas and you'll be sure to feel good after the meal!

Ingredients
8-10 baby potatoes
1 Medium size onion (grated)
1 cup yogurt - blended
1 tbsp Coriander seeds
3 cloves
1 inch piece of cinnamon stick
2 Cardamom pods (green)
4 tbsp Ghee/oil
4-5 Bay Leaves
1 tsp each Ginger-garlic paste and chilli powder
1/2 tsp Turmeric Powder
1/4 tsp Tandoori masala (ready-made)
1 tbsp tamarind paste
1 tsp sugar (or add to taste)
salt - to taste

Method
Boil the baby potatoes, making sure they stay firm and not become too mushy. Split into halves and keep aside.

Now take ghee in a non-stick pan and let it heat. Then add the grated onions and a pinch of salt, to prevent onions from becoming bitter in taste. Saute the onions for about 2 mins, till golden and translucent.

Dry roast the cardamom seeds, cloves, coriander seeds, bay leaves, and cinnamon in another pan on medium heat. Then process them in a spice grinder to make fresh dry masala powder.
PS: If you cannot do this, add the spices directly to the onions and let them cook with it. Just remove the bay leaves and cinnamon barks after about 5 mins so they don't overpower the recipe.

Add the fresh masala to the onions and let it cook. Also add the ginger-garlic paste and saute on low-to-medium heat, stirring constantly, till it becomes reddish brown and the mixture starts separating from the oil.

Now add turmeric powder, chilli powder and salt. Fry it about a minute till everything becomes smooth and almost like a gravy.

Now add the blended yogurt, and the tandoori masala to the gravy. try to keep the gravy thick, but if it is too solid, you can add about 2 tbsp water. now add the boiled and skinned potatoes and gently roll them over to coat them evenly with the masala gravy. Add some chopped fresh coriander leaves, Cover with a lid and let it simmer for about 5 mins. Stir occasionally to make sure the curry does not stick to the bottom of the pan. Add water only if needed.

Cook till thick and muchy, then remove from flame, garnish with some chopped cilantro and chillies, and serve hot with some Parathas!

Also take a minute to check out this recipe for Tandoori Aloo which is a great appetizer or a side dish for parties

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