Tandoori Aloo Recipe – This flavorful dish features baby potatoes marinated in a thick, spiced yogurt mixture and then perfectly baked or roasted in an oven until they are crisp on the outside and tender inside. The result is a smoky, tangy, and mildly spicy treat that’s ideal as a starter, appetizer, or even as a side dish.
The process of making tandoori aloo is quite similar to that of the ever-popular paneer tikka. In fact, due to the marination technique and the skewered style of cooking, this recipe is also often referred to as aloo tikka.Traditionally, tandoori dishes are prepared in a tandoor — a vertical clay oven that lends a distinct smoky aroma and signature charred flavor to the food, setting it apart from other cooking methods.. However, since most of us don’t have access to a tandoor in our home kitchens, this version makes use of a regular oven or even a stovetop with a grill pan to achieve a similar effect.
Another classic Indian dish that is typically cooked in a tandoor is naan – the soft, pillowy Indian flatbread. Just like tandoori aloo, naan can also be successfully made at home using a hot oven or tawa, making it accessible for everyone to enjoy without the need for traditional equipment.
With this oven-friendly method, tandoori aloo becomes a convenient and delicious option for gatherings, weeknight dinners, or festive occasions. The blend of spices in the marinade, combined with the slow roasting process, ensures that each potato is bursting with flavor in every bite in Tandoori Aloo.
Ingredients
- 14–15 baby potatoes – Choose firm and similarly-sized potatoes for even cooking. Wash thoroughly to remove dirt and boil until just fork-tender. Avoid overcooking, as they will be marinated and grilled or baked later.
- 1 tablespoon oil – Used for lightly brushing the potatoes before roasting to help achieve a golden, slightly crispy outer layer. You may use any neutral oil like sunflower or canola.
- 1 cup plain yogurt (curd) – Prefer full-fat yogurt for a richer marinade. Once the yogurt is hung for a few hours in a muslin cloth, it will yield approximately ½ cup of thick hung curd which is essential for clinging to the potatoes.
- 1½ teaspoons Kashmiri red chili powder – Adds a vibrant red hue and a mild, pleasant heat to the marinade without making it too spicy.
- 1 teaspoon garam masala – A warming blend of ground spices that infuses the marinade with complex, aromatic flavor notes typical of tandoori-style dishes.
- ½ teaspoon cumin powder (jeera powder) – Provides an earthy depth and mild smokiness to balance the tangy and spicy elements.
- ¼ teaspoon freshly ground black pepper – Adds a subtle kick and helps enhance the overall spiciness of the marinade.
- 1 tablespoon cashew nuts, finely ground – This acts as a thickening agent and gives a luxurious creaminess and subtle nutty flavor to the marinade.
- – Lends a sharp, fruity tartness that elevates the dish and balances the richness of the yogurt and nuts.
- 1 teaspoon chaat masala – A tangy, salty spice mix that brings a signature street-style zing to the flavor profile.
- Salt to taste – Adjust according to your preference to season the marinade well.
- 1½ to 2 teaspoons lemon juice – Freshly squeezed, it adds a zesty brightness that enhances the tanginess and helps tenderize the potatoes slightly during marination.
Step-by-Step Photo Instructions:
1)Tandoori Aloo is Take yogurt in muslin cloth or man’s handkerchief, put it in the strainer and keep a bowl or jug under it to collect excess water. Keep this in the fridge for about an hour and let all the water drain out. and You will left with thick, hung curd or yogurt in the cloth. 1 cup of yogurt will give ½ cup of thick yogurt.
2) While yogurt is draining in the fridge. Wash the baby potatoes well. Parboil them in pressure cooker for 1 whistle only. Alternately spread the potatoes on a microwave safe plate and microwave it for about 5 minutes or till it is cooked 80%. Rest cooking will be finished in the oven later
3) Once the potatoes are cool enough to handle, peel off the skin gently. Discard the skin and keep the peeled potatoes aside.
4) Gently pierce each baby potato 2 to 3 times using a fork. This allows the marinade to penetrate deeper, infusing the potatoes with rich flavor from the inside out.
5) If your baby potatoes are slightly larger, you can slice them in half for better marination and quicker cooking. However, if your potatoes are small and bite-sized, feel free to leave them whole for a more rustic look.
6) Now, take the thick, strained yogurt in a large mixing bowl. To this, add all the dry spices: Kashmiri red chili powder for color and mild heat, garam masala for warmth, cumin powder for earthiness, amchur (dried mango) powder for tang, chaat masala for zest, and a pinch of salt to taste. Also squeeze in some fresh lemon juice to brighten the flavors and add finely ground cashew nut powder to give the marinade a subtle nutty richness and help it cling better to the potatoes.
7) Mix all the ingredients thoroughly using a spoon or whisk until you get a smooth, spiced yogurt marinade.
8) Now add the prepared baby potatoes into the marinade bowl.
9) Using a soft spatula or your hands, gently mix everything together, making sure each potato is evenly coated with the thick, flavorful yogurt. Be gentle during this step to avoid breaking or mashing the potatoes.
10) Cover the bowl and let the potatoes marinate in the refrigerator for at least 1 hour to absorb the spices. If time allows, marinate them longer—up to 4–5 hours or even overnight—for deeper flavor infusion. The longer they rest, the better they’ll taste once cooked.
11) Once the marination period has passed and the potatoes have soaked up all the delicious flavors, it’s time to get your oven ready. Preheat it to 400°F (200°C) and allow it to heat thoroughly for at least 10 minutes. This step is crucial to ensure that the oven reaches a stable temperature, which will help the potatoes cook evenly and develop that perfect outer texture without drying out
12) Line a preparing sheet utilizing aluminum thwart. It will be much simple to clean up afterward. So I emphatically suggest utilizing foil.
13) Organize the marinated potatoes on the heating sheet in a single layer.
14) Prepare into pre-heated stove for almost 10 minutes at center shelf.
15) After 10 minutes evacuate from the stove, brush them with oil generously.
16) Presently turn the broiler on (beat pole warmed as it were). Put the sheet back in the broiler on best rack. Broil them for 3-4 minutes.
17) Evacuate them once more, flip them cautious utilizing fork (since they will be hot). Put it back to broil once more for 3-4 minutes. You will take note few charred, dark spots. That is perfect.
Remove them to a serving plate.
Serving suggestion:
Serve the flavorful tandoori aloo hot, beautifully arranged on a platter alongside a fresh medley of thinly sliced onions, crisp capsicum strips, and juicy tomato rounds. For a tangy touch, place a few lemon wedges on the side—perfect for those who enjoy a zesty drizzle over their salad or the roasted potatoes themselves. To elevate the experience further, offer a bowl of vibrant green chutney made from fresh coriander, mint, green chilies, and a dash of lemon juice. The cool, spicy chutney pairs exceptionally well with the smoky, spiced potatoes in Tandoori Aloo.
This dish is a fantastic choice for parties or small gatherings, as the bite-sized pieces make it convenient and mess-free for guests to enjoy. For ease of picking, insert decorative toothpicks into each piece or arrange them in skewers, transforming your platter into an eye-catching appetizer station. Whether you’re hosting a festive celebration or a casual evening with friends, this visually appealing and flavorful starter will surely win compliments from your guests.
Expert Tips:
- Though this recipe uses baby potatoes for their appealing bite-sized texture and quick cooking time, you can easily substitute them with regular potatoes. Just peel and cut them into medium-sized cubes—ensure they’re roughly uniform in size so they cook evenly during the roasting process.
- It’s important not to fully cook the potatoes during the initial boiling step—whether you’re using a pressure cooker, stovetop, or microwave method. They should be parboiled until just tender but still firm to the touch. Overcooking them at this stage will make them overly soft, and they may become mushy or break apart while roasting, losing their signature tandoori texture. The rest of the cooking takes place in the oven, where the potatoes develop a crisp exterior and soak in all the bold, smoky flavors of the marinade
- Short on time and can’t wait for regular yogurt to drain? You can skip the straining process entirely by using Greek yogurt. It’s already thick and creamy, making it an excellent alternative to hung curd. It clings beautifully to the spices and potatoes, ensuring a well-coated, flavorful dish without the hassle of waiting.
