Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 0.5 cup plain yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon amchur powder, 1 tablespoon lemon juice, and 1 teaspoon salt.

2. 2

   Add 2 large peeled and cubed sweet potatoes to the marinade, ensuring all pieces are thoroughly coated.

3. 3

   Pour 2 tablespoons of mustard oil over the marinated sweet potatoes and gently mix for even distribution, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

4. 4

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and evenly distributed.

5. 5

   Carefully thread the marinated sweet potato cubes onto skewers, leaving a small space between each piece to ensure even cooking.

6. 6

   Place the skewers on the hot charcoal grill, cooking for 15-20 minutes, turning them every 3-4 minutes until the sweet potatoes are tender and have developed charred spots.

7. 7

   Remove the Angar Shakarkandi Tikka from the grill, sprinkle with 2 tablespoons of fresh chopped cilantro, and serve immediately.