½teaspooncayenne pepper powder (or Indian red chili powder)
1garlic clove, grated
¼teaspoongrated ginger
1small pinchorange food color (optional)
1teaspoonlime or lemon juice
Instructions
Pre heat oven to 400 degrees F or 205 degrees C. Have a 9-inch cast iron pan or medium (oven safe) non-stick skillet or a baking sheet lined with parchment paper ready.
Add all ingredients (except lime or lemon juice) into the skillet or pan, stir well until evenly combined (make sure all the yogurt is thoroughly combined and well distributed). Spread them evenly in a single layer.
Place pan in the middle rack of the oven and bake for about 40 minutes, until crisp. (While the beans are baking, have one teaspoon of lime or lemon juice ready).
Remove skillet or pan from the oven and place on a wire rack and immediately add the lime or lemon juice, stir well with a spoon to coat all beans with the juice. Spread them in a single layer again and let cool.
Enjoy warm or at room temperature
Notes
Kasoori methi is dried fenugreek leaves that adds a very authentic tandoori taste. It can be found in all Indian grocery stores, some Asian supermarkets and Amazon.
Orange color gives it a tandoori chicken look. It’s totally optional.