Step 1

In a large bowl, mix all of the above. Cover and refrigerate until use.

Step 2

For Tandoori Aloo

Step 3

Parboil 2 dozen baby potatoes with the skins. Either boiling in water for 3-4 minutes or pressure cook for two whistles. Remove, drain well and poke 3-4 holes per potato with the skewer. This is so that the flavours of the marinade can go inside the potatoes.

Step 4

Immerse the skewer sticks in water for 2-3 hours.

Step 5

Marinade the par-cooked potatoes with skins in the prepared mix. Cover and refrigerate for at least 30 minutes.

Step 6

After 30 minutes, skewer them and place on a grill safe plate. Grill for 5 minutes. Turn to the other side and grill another 5 minutes. Serve with tamarind chutney and green chutney.

Step 7

For Tandoori Broccoli

Step 8

Break a broccoli into medium sized florets (around 2 dozen florets). Immerse in a bowl of salted water for 10 minutes. Wash thoroughly. Place them in a microwave safe bowl with lid, add 2 tsp water and microwave on high for 3-4 minutes until partially cooked. Once slightly cool, place in marinade for 30 minutes (refrigerated).

Step 9

Either skewer them or place them in a single later on a grill safe plate and grill for 5-7 minutes.

Step 10

Serve with a squeeze of lemon along with a hung yogurt dip or mint chutney