Description
Tandoori aloo are spiced roasted potatoes marinated in a delightful combination of yogurt and Indian spices, threaded to skewers, and then grilled/roasted into the oven. They are crispy on the outside, creamy, and tender on the inside. The best enjoyed with onion rings or cucumber tomato salad or with lemon wedges and green chutney on the side.
Scale
Ingredients
- 400 grams parboiled baby potatoes
- ½ cup hung yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon chopped coriander leaves
- 1 teaspoon chopped green chilies
- 1 tablespoon mustard oil
- 1 tablespoon fresh lime juice
- Salt as required
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon chat masala
- 1 tablespoon kashmiri red chili powder
- 1 tablespoon kasoori methi
- Oil for brushing if grilling
Instructions
- First, wash the potatoes nicely. Remove all the dirt from them.
- Parboil or half cook baby potatoes. If using pressure cooker, then cook until 1 whistle comes. Drain out the water completely.
- Peel the boiled potatoes. Cut them in half if they are big in size. Set it aside.
- Add hung yogurt (thick curd) in a large mixing bowl. Whisk well.
- Add the following spices as mentioned above- ginger-garlic paste, Kashmiri red chili powder, garam masala powder, chaat masala powder, coriander powder, turmeric powder, kasoori methi, salt, green chilies, coriander leaves, and fresh lime juice.
- Mix very well to make a fine smooth paste.
- Now add the parboiled potatoes to the marination.
- Mix well.
- Cover the bowl and let the potatoes marinate for at least 3-4 hours in the refrigerator.
Grilling Tandoori Aloo
- Arrange the aloo on skewers. Place them on a tray, lined with foil or butter paper, and grill for 10 minutes.
- Then turn the skewers and further grill for another 10 mins until potatoes become golden and browned in spots.
- Brush them with some oil in between.
- Once grilled, serve tandoori aloo hot with onion rings, and lemon wedges. You can also sprinkle some chaat masala on top while serving.
Notes
- If you don’t get baby potatoes then you can use normal sized boiled potatoes and cut them into big size chunks of par boiled potatoes.
- Marinate for at least 4 hours in the refrigerator for the flavors to infuse well.
- Instead of using turmeric powder, you can use orange /tandoori color (optional).
- Alternatively, you can roast in the pan or bake them in an oven at 190C for 25 minutes.
- Category: Appetizers
- Cuisine: Indian
Keywords: Tandoori Aloo Tikka, Indian Spiced Roasted Smoked Potatoes, Aloo Tikka