### TranslatedIngredients: 1 cup Baby Potatoes - washed and peeled,1 tablespoon Sunflower Oil,1 teaspoon Tikka Masala,1 tablespoon Fresh cream - or milk,1/4 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,2-3 Kashmiri dry red chillies,1 tablespoon Garlic - chopped,1/2 tablespoon Ginger - chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/4 cup Water ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Tandoori Potatoes Recipe, firstly grind all the ingredients under ‘For smooth paste’ including kashmiri dry red chillies, garlic, ginger, coriander powder, cumin powder and water using a grinder and make a smooth paste out of it. Keep it aside.Peel the baby potatoes and wash them. Prick them with the fork evenly all over.Place them to a microwave safe bowl or dish and cook for 2-3 minutes or till they are partially cooked. Once done, keep them aside.In an another microwave safe bowl, heat the oil on high for 30 seconds.Add the prepared smooth paste, mix well and microwave on high for another one minute.Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well. Microwave on high for another 2 minutes.If potatoes are not fully cooked than microwave them again for a minute or till they get cooked fully. Squeeze some lemon juice and it is ready to be served.Serve Tandoori Potatoes with Dhaniya Pudina Chutney as an appetiser during your parties.