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


  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.


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