Tandoori Aloo is one of the most favorite north indian starters. I am not sure how many times I would have had it in my life and have always relished it. Offcourse every restaurant has its own way of making Tandoori Aloo, however till I tried it last night I never knew how easy it to make Tandoori Aloo.
So though initially though I was skeptical in trying it but then as I started adding the masalas in the hung curn my confidence grew. Also Tandoori Aloo masala was an add on, you can as well skip it and add the garam masala in little more quantity. Just that the flavor will be little changed. Tandoori Aloo needs a balance of all spices and it should be spicy, tangy as well as flavored with some crispiness. This Tandoori Aloo version is easy and less oily however you can cook it on tawa will oil as well, though I prefer the oven version more for its gives very even cooking.
Also it is important how you serve Tandoori Aloo and I used this minty dip which any ways is my favorite starter dip and yes it just gave the right kick to Tandoori Aloo.So lets get going with Tandoori Aloo folks and relish the taste.