Tandoori Aloo Tikka with Raita
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Tandoori Aloo Tikka with Raita
Recipe by Louis Tikaram
Ingredients
6 bamboo skewers
500gr washed Baby Potatoes (15 in total)
1 small Red capsicum, cut into 3cm squares
1 small green capsicum, cut into 3cm squares
1 small onion, cut into 3cm squares
Lime wedges, to garnish
For marinade
1/2 cup Jalna Greek yoghurt
1 tablespoon flour
1 cup Pataks Tikka Masala paste
For Raita
1 cup Coles Greek Biodynamic Yoghurt
1/2 cup cucumber, finely diced
1 tablespoon finely chopped red onion
2 teaspoons lime juice
1 tablespoon olive oil
1/2 teaspoon Coles ground cumin
1/2 teaspoon Coles ground coriander seed
¼ bunch mint leaves, chopped
¼ bunch coriander, chopped
1/4 teaspoon salt, more to taste
1/4 teaspoon pepper
METHOD
Set up a steaming basket and saucepan on the stove, fill with water and steam the potatoes over high heat for 15 minutes or until just cooked.
Transfer potatoes to a bowl and allow to cool, then peel skin gently.
In a separate large bowl, combine all ingredients for the marinade and mix well.
Add the peeled potatoes, onions, red and green capsicums to marinade. Mix well and allow to marinate for at least 30 minutes.
While the vegetables are marinating, place all ingredients for the Raita in a bowl and stir together.
Refrigerate until ready to serve.
Thread the potatoes, peppers and onions on the skewers alternating between each.
Light your BBQ or heat a heavy based grill pan and oil the grill/bars then cook the skewers low and slow for around 10 minutes to get a nice, caramelized colour on the vegetables.
Remove the skewers to a serving plate and serve with Raita on the side.
