Tandoori Aloo

Tandoori Aloo as the name says it’s prepared in a tandoor, since we are preparing it at home we’ll be cooking them in a pan. The texture and flavors are equally good. You can also use a barbecue or air-fryer for the same. To prepare this delicious starter you’ll need boiled baby potatoes, hung curd and some spices.

Also try: Paneer Tikka, Shahi Dum Aloo, Punjabi Dum Aloo, Baby Potato Stir Fry or Achaari Aloo Roll.

Course: Starters or Snacks

Cuisine: Indian

Time: Preparation – 10 mins, Marination – 30 mins, Cooking – 15 mins, Total – 55 mins.

Servings: 4

Ingredients:

1. Boiled Baby Potatoes – 15-16
2. Hung Curd (or Plain Greek Yogurt) – 1/4 cup
3. Gram Flour – 1 tbsp
4. Ginger Garlic Paste – 1 tbsp
5. Coriander Powder – 1 tsp
6. Red Chilli Powder – 1/2 tsp
7. Cumin Powder – 1/2 tsp
8. Dry Mango Powder – 1/2 tsp
9. Chaat Masala Powder – 1 tsp
10. Black Salt – 1/4 tsp
11. Crushed Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
12. Lemon Juice – 1 tbsp
13. Oil – 2 tbsp
14. Salt to taste.

How to make Tandoori Aloo:

1. Prick the boiled potatoes and keep aside
2. Take a mixing bowl. Add all the ingredients except potatoes and add only 1 tbsp oil for marinade, we’ll need other tbsp oil for cooking the potatoes. Mix well and make a smooth marinade
3. Add potatoes and coat well in marinade. Keep aside for 30 mins
4. Heat 1 tbsp in a pan. Add potatoes and cook on medium flame until crisp and light brown. Your Tandoori Aloo is ready, serve with some sliced onions and green chutney.