Ingredients
Baby Potatoes - 1 cup or 12 to 15 nos
Cream - 1 tbsp (optional)
Kasuri Methi - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Red Chillies - 4 nos
Ginger - 1/2 inch piece
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Tandoori Masala - 2 tsp
Method:
Grind red chillies, ginger, coriander-cumin powder and Tandoori Masala powder. Wash potatoes nicely and pierce it with fork. Place the potatoes on a microwave turn table. Arrange them in circle leaving place for water in the middle. Keep a cup of water in the center to prevent the potatoes from getting wrinkled. Microwave the potatoes in high for 5 minutes.
In a microwave bowl add oil and heat it for about 30 seconds. Add the grind paste and salt to the hot oil and mix thoroughly. Microwave high again for 1 min. Add the potatoes and mix well with the paste and microwave it high for about a min. Add cream and methi leaves and microwave it again for 1 minute.
Serve it as starter or as a side dish for Chappati.
Baby Potatoes - 1 cup or 12 to 15 nos
Cream - 1 tbsp (optional)
Kasuri Methi - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Red Chillies - 4 nos
Ginger - 1/2 inch piece
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Tandoori Masala - 2 tsp
Method:
Grind red chillies, ginger, coriander-cumin powder and Tandoori Masala powder. Wash potatoes nicely and pierce it with fork. Place the potatoes on a microwave turn table. Arrange them in circle leaving place for water in the middle. Keep a cup of water in the center to prevent the potatoes from getting wrinkled. Microwave the potatoes in high for 5 minutes.
In a microwave bowl add oil and heat it for about 30 seconds. Add the grind paste and salt to the hot oil and mix thoroughly. Microwave high again for 1 min. Add the potatoes and mix well with the paste and microwave it high for about a min. Add cream and methi leaves and microwave it again for 1 minute.
Serve it as starter or as a side dish for Chappati.
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