These are absolutely delicious, they make great appetisers and a wonderful side dish ,if made with larger potatoes, for a barbecue dinner with friends. The weather is perfect it’s not very cold, the summers have not really started its a great time of the year to have garden parties and this dish is perfect. We had these for lunch today it was nice and warm the garden was the perfect place to be and the food made it all the more better.
FOR THE POTATOES
8 medium- size potatoes
2 tbsp unsalted melted butter
FOR THE TANDOORI MARINADE
150g Greek yogurt
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
3/4 tsp garam masala
1/2 tsp chilli powder
5 garlic cloves, peeled and grated
7g ginger, peeled and grated
2 tbsp vegetable oil
1 tbsp lemon juice, or to taste
FOR THE RAISIN YOGURT
200g Greek yogurt
Handful of chopped coriander leaves
1/2 small onion very finely chopped
1 green chilli, finely chopped
2 tbsp raisins
Salt, to taste
Peel the potatoes and halve them. Bring lots of salted water to a boil in a large pan. Add the potatoes and boil for eight or-nine minutes . Remove and when cool enough to handle, use a small spoon to scrape out a deep depression so that the potatoes look like boiled egg halves where the yolk has been removed.
Mix all the ingredients for the tandoori marinade in a bowl add one full tsp of salt . Place the potato halves in the bowl and turn very gently to coat in the marinade leave for 30 to 40 minutes.
Meanwhile mix together all the ingredients for the raisin yogurt and keep aside.
Preheat the oven to 200 degree centigrades. Place the potatoes, flat side up, on a baking tray and place on the middle shelf of the oven. Cook for 20-25 minutes, or until the marinade looks properly dried. Now turn your potatoes over and move the rack to the top of the oven and cook for 7-8 minutes. If you feel they are not yet tender then turn them again and cook for a final eight to ten minutes. They should be tender by now check by piercing one of the largest potato half with a knife.
Brush the potatoes with melted butter, spoon a tsp of yogurt on to each potato half and serve immediately.
Enjoy with a chilled beer .
Adapted from Anjum Anand