Tawa Fry Tandoori Potatoes

Ingredients

5-6 medium sized potatoes boiled and chopped into big chunks
or
10-12 red baby potatoes boiled and halved

For the marinade

5-large cloves of garlic grated
1/4 cup thick Greek yogurt
1/4 cup tomato paste
3 tablespoons coriander cumin powder
2 teaspoons red chilli powder
1 teaspoon turmeric powder
2 teaspoons fennel powder
1 teaspoon black pepper powder
2 teaspoons tandoori masala or garammasala
salt to taste

For tempering

1/2 teaspoon each of mustard, cumin and fennel seeds, kalonji
pinch of hing,
2 slit green chillies and
5-6 curry leaves
One tablespoon olive oil and one teaspoon ghee for cooking

Method

Mix all the ingredients of the marinadein a large bowl. Add the boiled potatoes in it. Mix well and let it sit for about half and hour. Heat a non stick pan and add oil and a teaspoon of ghee to it. Once it heats up add the mustard, cumin, fennel seeds and kalonji. Cover the pan as the seeds willsplutter. Add the green chillies, curry leaves and hing. Now  slide the potatoes in the pan. Let the potatoes get slightly brown on the edges and the raw smell of spices disappear. Just before serving garnish with cilentro.