Baby potatoes marinated with yogurt, cream cheese & spices! If you are looking for a new way to grill and enjoy your potatoes this summer, then give this a try! Best enjoyed with cilantro chutney!
550-600gramsbaby potatoesor use regular potatoes and cut them in quarters
1/2cupyogurt120 grams, Greek yogurt or hung yogurt (regular yogurt which has been strained for 4-5 hours before using)
3ozcream cheeseat room temperature
1.5tablespoonsheavy cream
1teaspoonoiloptional
2teaspoonsginger garlic paste
1teaspooncoriander powder
1/2teaspoongaram masala
1/2teaspooncardamom powder
1/4teaspoonajwaincarom seeds
1/4teaspoonwhite pepper powder
1teaspoonkasuri methidried fenugreek leaves
1/2teaspoonsaltor to taste
1largegreen pepperor 2 medium, cut into 1 inch cubes
1largered onionquartered and petals separated
2tablespoonsalmond flour
Instructions
Bring a large pot of water to boil on medium-high heat. Once it comes to a boil, add the baby potatoes to it. Let them boil until they are almost 75% cooked, the time would depend on the size of potatoes. For these baby potatoes (1.5 to 2 inches in length), I boiled them for around 10 to 12 minutes. Then drain using a colander, peel the skin of the potatoes and set them aside. I cut these potatoes in half so that it's easier to arrange them in skewers.
To make the marinade, take a large bowl. To that add 1/2 cup yogurt (use hung/thick yogurt or Greek yogurt), 3 oz cream cheese (at room temperature) and 1.5 tablespoons heavy cream. Mix until it's all well combined. You can also add a teaspoon of oil here if you want (optional).
To that now add 2 teaspoons ginger-garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon cardamom powder, 1/4 teaspoon ajwain, 1/4 teaspoon white pepper powder, 1 teaspoon kasuri methi and 1/2 teaspoon salt (adjust to taste). Mix until everything is well combined.
To the bowl, now add the potatoes (I cut each baby potato in half), quartered onions and bell peppers.Using your hands, mix until the potatoes, pepper and onions are well coated with this marinade. Then add 2 tablespoons of almond flour. Mix until it's all combined.
Now cover and refrigerate this for 1 to 2 hours. Meanwhile soak 5-6 wooden skewers in water for 30 minutes (this makes sure they don't burn in oven or on grill).
Once you have let the marinade sit for an hour at least, take it out and arrange the potatoes, peppers and onion on skewers. I got 5 skewers here. Pre-heat oven to 450 F degrees.
Place them on a baking sheet lined with aluminum foil. Spray the foil with oil spray first and then place the skewers on it. Bake at 450 F degrees for 15 minutes. Then broil for 2 to 3 minutes until the potatoes have nice brown spots on them. You can also grill these. Serve with cilantro chutney!
Notes
You can either make these in the oven, or on your grill or on your pan. You can also cook these in oven and then in stead of broiling in the oven, finish these on grill or direct roast on heat using a stove-top.
For an extra layer of flavor, try adding some pineapple to the marinade. The sweet pineapples will go well with the spiced potatoes.
If you don't have baby potatoes, you can use regular medium or large size potatoes. Just cut them into sizes which is easier to arrange on skewers.
I have not tried to make this recipe vegan but I am assuming it would work. Use vegan yogurt (plain almond milk yogurt will be best), vegan cream cheese and coconut cream in the marinade.
Add some red chili powder in the marinade to make this spicier.
If you don't have almond flour, you can grind some cashews and add that cashew powder in place.