Tandoori Aloo Air fryer/Oven/Grill/Skillet

Tandoori Aloo is a flavorful Indian potato signature dish that features marinated baby potatoes cooked to perfection. It is often served as a vegetarian starter or appetizer.

Potatoes are a favourite of mine. I cook them in many ways. They also turn out beautifully roasted and flavourful in the air fryer.

You may love these potato air fryer dishes: smashed potatoes, air fryer baby potatoes, air fryer breakfast potatoes, air fryer potato skins and air fryer Hasselback potatoes.

Tandoori aloo tikka or aloo tikka is made by marinating baby potatoes with yogurt-based marinade and spices. 

It gets beautifully roasted in the air fryer and is then served with this tasty indian mint chutney, onion and lime wedges.

You can serve it with other dips of choice or pair with other dishes as mentioned in serving suggestions.

Ingredients

Potatoes: Potatoes are the core ingredient here. I have used baby potatoes with skin.

You can use regular potatoes too.

Make sure to cut them into small sizes.

Yogurt: The marinade uses yogurt. You may use either Greek yogurt or plant based yogurt.

Here's how to make homemade thick curd.

Spices: Tandoori masala or garam masala, paprika or Kashmiri chilli powder, pepper, salt, minced ginger and garlic are used here.

Green pepper and onions: These are cut into large petal or rectangular slices and are skewered along with the potatoes.

Oil: Some oil is added to the marinade for more creaminess.

Chickpea flour: Chickpea flour or besan helps give body to the marinade and forms a nice crust when cooking.

Instructions to Make Tandoori Aloo

Preparing the Potatoes

Wash and scrub the potatoes thoroughly to remove any dirt. 

If you are using baby potatoes, leave them whole. Regular potatoes should be cut into bite-sized pieces.

We use parboiled potatoes for this recipe. Use Instant Pot to parboil the potatoes on high pressure for 2 minutes with Natural pressure release.

If using a regular pressure cooker, parboil the potatoes for 1 whistle in the pressure cooker.

Wait for them to cool down and then peel them. They are now ready to use.

Marinating the Potatoes

In a large bowl, combine Greek yogurt, tandoori masala or garam masala, lemon juice, minced ginger and garlic, Kashmiri chili powder, pepper, salt, turmeric powder, kauri methi, chickpea flour (if using) and oil.

Make sure this marinade is thick. For this you can use Indian homemade hung curd.

Or use Greek yogurt. You can also use plant-based yogurt.

Addition of chickpea flour to this marinade lends it thickness.

Cut the green pepper and onion into petal sizes or rectangles.

Add the potatoes, pepper and onion to the marinade and toss until they are well coated.

Let the potatoes marinate for 30 minutes so that they get a good flavour.

Soak wooden skewers in water for 10 minutes. To fit your air fryer, you may cut them into half.

Now thread marinated baby potatoes, onion and peppers onto skewers.

Thread all the potatoes, onion and peppers on to skewers and keep aside.

Air fryer Tandoori Aloo Tikka Instructions

Preheat the air fryer to 360F or 180C for 5 minutes.

Place a perforated parchment paper inside. Then place tandoori aloo skewers so as to avoid any overlapping.

Air fry for 10 minutes at 360F or 180C till the potatoes and other veggies get nice crispy edges.

Flip the skewers and air fry again for about 5-8 minutes till crispy.

You can spray with oil if you so like.

Take it out and serve hot with dip or mint chutney.

Instructions to Make Tandoori Aloo in the Oven

Preheat the oven to 400F or 200C.

Line a baking sheet with parchment paper. Place tandoori aloo skewers in one row without overlapping. 

Bake potatoes for about 20-25 minutes till cooked and browned. Flip them midway and lightly brush with oil as needed.

Take them out and serve hot.

Instructions for Tandoori Aloo Tikka on a Skillet/Tawa

If you do not have an air fryer or an oven, you can still enjoy this tandoori aloo on a skillet or tawa.

Heat the skillet and brush some oil on it. Now lay the potato skewers with some space in between. 

Cook them till they are browned on one side about 5 minutes. Flip them and cook them another 5 minutes till they are browned.

Cook them on medium heat so as not to burn them. Take them out and serve hot.

Instructions to Make Tandoori Aloo on a Grill

You can make tandoori aloo on an indoor or outdoor grill. 

Heat the grill to medium-high heat.

Place the marinated potatoes on skewers or in a grill basket. If using a charcoal grill, place them on foil.

Grill tandoori aloo for about 10 minutes, turning them occasionally, until they are nicely charred and tender.

Serve hot.

Variations

This is a vegetarian recipe. You can make it vegan by using plant based yogurt in place of Greek yogurt.

Spicy: Add some cayenne to your marinade for extra kick to your potatoes.

Cream: Add 1 tbsp. of cream and 1 tsp. Butter for a richer, creamy taste.

Serving Suggestions

Appetizer: Serve Tandoori Aloo is a wonderful appetizer or side dish. You can add it to a vegetarian platter along with paneer tikka, samosa, onion bhaji, spinach pakora.

Meal: Pair it with a cucumber raita and a protein for a delicious meal.

Bowl or Wrap: These would taste wonderful in a bowl or wrap along with some sautéed vegetables, protein and a salad.

Storage Suggestions

Tandoori Aloo can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat the leftovers in the oven or air fryer to maintain their crispy texture.

I do not recommend freezing them.

Tips to Make the Best Tandoori Aloo

1. Use baby potatoes for bite-sized portions and quick cooking, or regular potatoes cut into even-sized pieces for a larger serving.
   
2. Ensure that the potatoes are well-coated with the marinade to infuse them with the flavorful spices.
   
3. Marinate the potatoes for at least 30 minutes or longer to allow the flavors to penetrate.
   
4. Adjust the spice levels according to your preference by adding more or less red chili powder or other spices.
   
5. If using wooden skewers for grilling, soak them in water for 10 minutes beforehand to prevent burning.
   
6. Keep a close eye on the cooking time to avoid overcooking the potatoes and maintain their tender texture.
   

Here's the recipe card:

📖 Recipe Card

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