Tandoori Aloo Recipe
These tandoori aloo or marinated potatoes are such a delightful appetizer. Here are shared oven, air fryer, skillet and grill recipes for this tasty starter.
Servings 4
Calories 263kcal
Equipment
Ingredients
- 20 Baby potatoes or 1 lb.
- ½ cup Greek yogurt or plant-based yogurt
- 1 tbsp. tandoori masala 1 tablespoon lemon juice
- 2 teaspoon minced ginger garlic or ginger garlic paste
- ½ teaspoon Kashmiri chilli powder or paprika
- ½ teaspoon turmeric powder
- 1 tsp. Kasuri methi optional
- 1 tbsp. chickpea flour or besan
- 1 tbsp. lemon juice
- ¼ tsp. salt
- 2 tsp. vegetable oil
Garnish
- Onion and lemon wedges
Instructions
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. Here’s how to make thick curd at home.
- Or use Greek 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 baby potatoes, onion and peppers onto skewers.
Air fryer Tandoori Aloo 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.
- Take it out and serve hot with dip or mint chutney.
Tandoori Aloo in the Oven Instructions
- 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 forTandoori Aloo 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.
Notes
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
Use baby potatoes for bite-sized portions and quick cooking, or regular potatoes cut into even-sized pieces for a larger serving.
Ensure that the potatoes are well-coated with the marinade to infuse them with the flavorful spices.
Marinate the potatoes for at least 30 minutes or longer to allow the flavors to penetrate.
Adjust the spice levels according to your preference by adding more or less red chili powder or other spices.
If using wooden skewers for grilling, soak them in water for 10 minutes beforehand to prevent burning.
Keep a close eye on the cooking time to avoid overcooking the potatoes and maintain their tender texture.
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
Use baby potatoes for bite-sized portions and quick cooking, or regular potatoes cut into even-sized pieces for a larger serving.
Ensure that the potatoes are well-coated with the marinade to infuse them with the flavorful spices.
Marinate the potatoes for at least 30 minutes or longer to allow the flavors to penetrate.
Adjust the spice levels according to your preference by adding more or less red chili powder or other spices.
If using wooden skewers for grilling, soak them in water for 10 minutes beforehand to prevent burning.
Keep a close eye on the cooking time to avoid overcooking the potatoes and maintain their tender texture.
Nutrition
Calories: 263kcal | Carbohydrates: 54g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 1262mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 57mg | Calcium: 66mg | Iron: 3mg