Potatoes with Tandoori Sauce Recipe
Sauced dishes are very popular in India, including the famous tandoori chicken. Here is a vegetarian version of this typical dish with potatoes, served in a creamy sauce seasoned with the Tandoori spice blend.
Ingredients (serves 4) tandoori potatoes
♦ 6 medium-sized potatoes
♦ 600 g crushed tomatoes
♦ 2 plain yoghurts
♦ 2 lemons
♦ 6 teaspoons Tandoori blend
♦ 4 tbsp. fresh cream
♦ 2 garlic cloves
♦ 20 g butter
♦ 2 tbsp. olive oil
♦ 1 teaspoon Pippali
Preparation (45 minutes) of the tandoori potatoes
Squeeze the lemons into a container. Peel and chop the garlic into small pieces. Chop the potatoes and place in the lemon juice and garlic. Mix the yoghurt with 5 teaspoons of Tandoori spice blend. Marinate the potatoes in this mixture for a few hours in the fridge. Preheat the oven to 210°C and bake for 25 minutes. Heat the olive oil, chopped tomatoes, a teaspoon of Tandoori, Pippali, butter and crème fraîche in a saucepan over low heat for 15 minutes. Add the potatoes to the sauce and simmer for 5 minutes. Serve with basmati rice.
