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 Ingredients:
1 cup thick day-old curds
1 teaspoon ginger-garlic paste
¾ teaspoon each coriander and cumin powder (dhaniya and Zeera)
Salt and red chilli powder to taste
A pinch of red food colour 400 grams round potatoes
A few teaspoons butter or oil - melted.
Method:
Drain the curds for an hour or two or till it is a thick creamy mass. Stir in all the ingredients except the potatoes and oil. While the curds are draining, wash the potatoes well, prick each one at a couple of spots with a fork, and on a paper napkin, lay all around the circumference of the turntable. Microwave at 100% power for 5 minutes. When the potatoes are cooking, stand a glass half full of water in the centre of the turntable. This helps the potatoes not to get wrinkled as also to peel them easily afterwards. Put the peeled potatoes into the marinade. Set aside for as many hours as you can. About half an hour before you wish to serve, preheat the grill for 15 minutes. Skewer the potatoes, brush with the butter or oil and grill 15 minutes or till the potatoes are an appetizing brown on all sides.
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