Looking for a different way to grill potatoes? Try this Malai Aloo Tikka! Baby potatoes coated with a spiced marinade made with yogurt, cream cheese, almond flour and cream. Lightly spiced with coriander, garam masala and cardamom powder, this is a delicious way to enjoy potatoes during summer
Ingredients
550-600 grams baby potatoes or use regular potatoes and cut them in quarters
1/2 cup yogurt 120 grams, Greek yogurt or hung yogurt (regular yogurt which has been strained for 4-5 hours before using)
3 oz cream cheese at room temperature
1.5 tablespoons heavy cream
1 teaspoon oil optional
2 teaspoons ginger garlic paste
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon cardamom powder
1/4 teaspoon ajwain carom seeds
1/4 teaspoon white pepper powder
1 teaspoon kasuri methi dried fenugreek leaves
1/2 teaspoon salt or to taste
1 large green pepper or 2 medium, cut into 1 inch cubes
1 large red onion quartered and petals separated
2 tablespoons almond flour
Method
* Bring a large pot of water to boil on medium-high heat. Once it comes to a boil, add the baby potatoes to it.
* Let them boil until they are almost 75% cooked, the time would depend on the size of potatoes. For these baby potatoes (1.5 to 2 inches in length), I boiled them for around 10 to 12 minutes. Then drain using a colander, peel the skin of the potatoes and set them aside. I cut these potatoes in half so that it's easier to arrange them in skewers.
* To make the marinade, take a large bowl. To that add 1/2 cup yogurt (use hung/thick yogurt or Greek yogurt), 3 oz cream cheese (at room temperature) and 1.5 tablespoons heavy cream. Mix until it's all well combined. You can also add a teaspoon of oil here if you want (optional).
* To that now add 2 teaspoons ginger-garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon cardamom powder, 1/4 teaspoon ajwain, 1/4 teaspoon white pepper powder, 1 teaspoon kasuri methi and 1/2 teaspoon salt (adjust to taste). Mix until everything is well combined.
* To the bowl, now add the potatoes (I cut each baby potato in half), quartered onions and bell peppers.
* Using your hands, mix until the potatoes, pepper and onions are well coated with this marinade. Then add 2 tablespoons of almond flour. Mix until it's all combined.
* Now cover and refrigerate this for 1 to 2 hours. Meanwhile soak 5-6 wooden skewers in water for 30 minutes (this makes sure they don't burn in oven or on grill).
* Once you have let the marinade sit for an hour at least, take it out and arrange the potatoes, peppers and onion on skewers. I got 5 skewers here. Pre-heat oven to 450 F degrees.
* Place them on a baking sheet lined with aluminum foil. Spray the foil with oil spray first and then place the skewers on it. Bake at 450 F degrees for 15 minutes. Then broil for 2 to 3 minutes until the potatoes have nice brown spots on them. You can also grill these. Serve with cilantro chutney.