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Stove Top Italian Tandoori Potato Wedges

Serves: 6

I had an entire bag of potatoes sitting around. I knew I had to make something with them before they went bad.  How many times was I going to make the same old dishes using potatoes?  I figured I’d try adding some tandoori masala to them. What could possibly go wrong? Once again, an experiment went right and my husband ate the potatoes like they were popcorn! No kidding, they were all gone and I got to the kitchen just in time to save a little bit for the photographs.  Serve with lemon  wedges and enjoy with roti, naan or by itself. I hope you enjoy this recipe just as much as we did.

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What you Need:

6 medium potatoes cut into thin wedges
4 tbsp Canola oil
Salt to taste
Red chilli powder to taste
2 tbsp Kissan Tandoori Masala (No substitutions)
1 tsp dried parsley
1/4 tsp thyme
Cilantro for garnish
Green Chillies for garnish

How to:

1.       In a large non-stick pot or wok, heat up oil and add potatoes.
2.       Cook for 5 mins on medium heat and then add salt and red chilli powder.
3.       Cover and cook on low heat until potatoes are completely cooked. Do not add water.
4.       Add tandoori masala, parsley and thyme. Cook on medium heat for 5 mins.
5.       Garnish with cilantro and green chillies.

Enjoy!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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