How To Make Tandoori Aloo – Roasted Indian Spiced Potatoes

I usually start by preparing the spices. Place your cumin and coriander seeds in a small frying pan and dry fry over medium heat until the spices begin to smoke.Remove from the heat and grind to a powder using a pestle and mortar or a spice grinder.Now heat water in a large pan that is big enough to hold the potatoes. While the water is heating, peel the potatoes.Once the water is boiling, place the potatoes in the water and cook for about 10 minutes. The potatoes should not be soft but just slightly cooked.Remove from the water using a colander and then shake the lightly cooked potatoes around sot that they become slightly fluffy on the outside. Move them to a cutting board and cut each potato into two halves down the center.While the potatoes cool, place all of the rest of the ingredients into a blender except for the ghee and salt and pepper and blend to a fine paste.Pour this marinade of the potatoes and allow to marinade for 2 to 3 hours.Pre-heat your oven to its highest setting.Pour the vegetable oil into a baking dish and coat the potatoesBake for 20 minutes and then turn them over and bake for another 20 minutes.Stir the potatoes another time and bake for another 20 minutes. You may want to turn them a couple of time during the last 20 minutes so they get nice and crispy in the oil.Sprinkle with flaky salt and freshly cracked black pepper to serve. If you’re not on a diet like me, pour the melted ghee over the potatoes for the last five minutes of cooking.