Tikka Masala Oven Fries
2 large russet potatoes, washed and sliced into wedges
Coating for Potatoes;
6 oz. cup plain yogurt
1 Tbls. fresh squeezed lemon juice
2 tsp. ground cumin
1/4 tsp. cinnamon powder
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp kosher salt
1 tsp. black pepper
1/4 tsp. ground ginger
Preheat oven to 400 degrees F.
In a large bowl mix together all above ingredients. Toss to coat potato wedges evenly.
Place coated potato wedges on a parchment lined cookie sheet as shown in above photo.
Bake on center rack uncovered for 35-40 minutes or
until potatoes a cooked and very tender.
While potatoes are baking prepare the sauce.
Sauce
1 Tbls. butter
1 large clove garlic, minced
4 rings of jarred jalapenos, minced or 1/2 fresh jalapeno pepper, seeded and minced
2 tsp. ground cumin
1/2 tsp. paprika
1 tsp. kosher salt
8 oz. can tomato sauce
1 cup heavy cream or lite cream
2 Tbls. dried fenugreek leaves - optional
In a medium size sauce over medium/high heat melt butter.
Add garlic and jalapeno. Stir and sauté for about 1 minute.
Season with the cumin, paprika and salt.
Stir in the tomato sauce, cream and fenugreek leaves.
Simmer on low until the sauce thickens, about 10 minutes.
Pour over baked oven fries and serve warm.
Serves 2-4 people as a side dish.
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