Ingredients:

• 300 g – baby Potatoes
• 300 g – thick curds
• 1 big Capsicum (cut into big cubes)
• 1 big Onion (cut into big cubes)
• 2 tsp – Ginger Garlic paste
• 1.5 tsp – Green chilli paste
• 1.5 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 1 tsp – Cumin seed powder
• ½ tsp – Garam Masala powder
• 3 to 4 tbsp – oil (for brushing)
• few drops Orange colour
• salt to taste

Method:

1. Wash and pressure cook the potatoes on a high flame till 2 whistles.
2. Cool completely and remove.
3. Smear little salt on the potatoes.
4. Tie the curds in a fine muslin cloth for 40 mins.
5. In a bowl, mix together curds, ginger-garlic paste, green chilli paste, powdered masalas, salt, 1 tbsp oil and few drops of orange colour . Mix well.
6. Marinate the potatoes, capsicums and the onions in the curd mixture for 40 mins.
7. Thread the vegetables alternately on skewers.
8. Grill them in a pre-heated oven at 160 degree C.
9. Brush the vegetables with little oil while turning sides.
10. Grill till the curd mixture is fairly dry.
11. Serve hot with green mint chutney and onion kachumbar.

Recipe courtesy of Anita Raheja