Aloo Baingan Tandoori

A flavorful and aromatic appetizer originating from the Indian city of Lucknow, this dish features crispy fried cauliflower and potato florets in a rich tandoori sauce, served with a side of tangy mint chutney.

🛒 Ingredients

• 1 head Cauliflower
• 2 large Potatoes
• 1 medium Onion
• 2 cm Ginger
• 3 cloves Garlic
• 2 tbsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tbsp Lemon Juice
• 1 bunch Cilantro
• 1 cup Mint Leaves
• 1 cup Yogurt
• 2 tbsp Ghee

👨‍🍳 Instructions

1. 1

   Step 1: Boil the potatoes and cauliflower for 5 minutes, then drain and set aside.

2. 2

   Step 2: In a pan, heat 2 tbsp of oil and sauté the onion, ginger, and garlic for 3-4 minutes until softened.

3. 3

   Step 3: Add the red chili powder, garam masala, cumin powder, and coriander powder, and cook for 1 minute.

4. 4

   Step 4: Add the yogurt and lemon juice, and mix well to coat the vegetables.

5. 5

   Step 5: Add the boiled potatoes and cauliflower, and toss to coat with the sauce.

6. 6

   Step 6: Heat the ghee in a separate pan and fry the potatoes and cauliflower until crispy.

7. 7

   Step 7: Serve the crispy fried potatoes and cauliflower with a side of mint chutney.

8. 8

   Step 8: To make the mint chutney, blend the mint leaves, cilantro, lemon juice, and yogurt in a blender until smooth.

9. 9

   Step 9: Heat the ghee in a pan and add the chutney, and cook for 2-3 minutes until thickened.

💡 Pro Tips

To make the tandoori sauce, mix the yogurt, lemon juice, and garam masala, and refrigerate for at least 30 minutes before serving. To avoid burning the potatoes and cauliflower, cook them in batches until crispy. Serve immediately for the best flavor and texture.

📊 Nutrition per Serving