Aloo hara masala
the masala paste
1/4 tsp fenugreek (methi) seeds, soaked overnight in water
1 1/2 tsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped ginger (adrak)
2 green chillies, roughly chopped
2 tbsp chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1 tbsp lemon juice
salt to taste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 cloves (laung / lavang)
2 cardamoms (elaichi)
2 tbsp mustard (rai / sarson) oil
For the marinade
1/2 cup fresh curds (dahi)
1 tbsp oil
1 tsp lemon juice
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
salt to taste
2 cups parboiled potatoes, peeled and cut into 50 mm. (2") cubes
1/2 cup capsicum, cut into 50 mm. (2") pieces
1/2 cup tomatoes, deseeded and cut into 50 mm. (2") pieces
1 tbsp oil for brushing
a few onion rings for the garnish
For the masala paste
Combine all the ingredients, except the oil, in a mixer and blend to a smooth paste.
Heat the mustard oil in a kadhai, add the prepared paste and sauté for 2 minutes. Keep aside.
How to proceed
Combine all the ingredients for the marinade in a bowl, add the prepared masala paste and mix well.
Add the potatoes, capsicum and tomatoes and allow them to marinate for 1 hour.
Thread the potatoes, capsicum and tomatoes alternatively on wooden or metal skewers.
Grill over a charcoal or electric barbeque till the vegetables are lightly and evenly browned on all sides (approx. 3 to 4 minutes) using oil for brushing.
Serve hot garnished with onion rings.