tandoori aloo

INGREDIENTS:
•12-15 baby potatoes
•¾ cup or 1 cup cashew curd
•½ tsp garam masala powder
•½ tbsp garlic ginger paste
•½ tsp red chili powder
•½ tsp coriander powder
•1 tsp kasuri methi leaves
•1 tbsp lemon juice
•black salt or salt as required
•oil as required
INSTRUCTIONS:
1.rinse the baby potatoes well. do not peel them.
2.parboil these in a pan or pressure cooker for 1-2 whistles. halve them into two.
3.mix everything with the yogurt except oil.
4.now marinate the baby potatoes with the yogurt and keep for 1 hour in the fridge.
5.grease a pan or tray and bake the aloos with some oil drizzled for 25-30 minutes for 180 degrees C.
6.sprinkle some black salt, chaat masala and lemon juice or lemon slices.
7.serve tandoori aloo hot with some mint chutney.