• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Appetizers

    Tandoori Aloo Tikka

    Published: Dec 4, 2015 · Last Modified: Aug 23, 2022 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe

    Tandoori aloo recipe - baby potatoes are coated with thick, spiced yogurt and then baked/roasted in the oven to the perfection.

    Tandoori Aloo served in a plate with green chutney on the side.

    The procedure of making tandoori aloo is almost same as the paneer tikka recipe. Similarly this dish is also known as aloo tikka.

    As the name says, it should be made in tandoor (clay oven). But we don’t have that at home, I have made it in the oven. One more recipe should be made in tandoor but it can be done in oven - homemade naan recipe.

    Other recipes using baby potatoes
    Punjabi dum aloo  //  Lasaniya batata  //  Baby potato curry  //  Kashmiri dum aloo

    Step By Step Photo Instructions:

    1) 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 cool to touch. Peel the skin and discard.

    Collage of 2 images showing boiled baby potatoes and peeled.

    4) Now prick the potatoes two-three times using fork.

    5) My baby potatoes well little big in size. So I have cut them into half. If yours is small bite size one the you can keep them whole.

    Collage of 2 images showing pricking with a fork and cut into half or quarters.

    6) Now take the thick yogurt in a bowl. Add all of the spices (red chili powder, garam masala, cumin powder, amchur powder, chaat masala), salt, lemon juice and cashew nut powder.

    7) Mix well using spoon.

    Collage of 2 images showing spice powders into the yogurt and mixed.

    8) Now add the potatoes

    9) Stir gently, so the spiced yogurt is coated and make sure that potatoes do not get break or mushy.

    Collage of 2 images showing adding boiled potato pieces and mixed.

    10) Now let it marinade for about 1 hour. You can marinate it for longer period of time (4-5 hours).

    11) After the marination time, preheat the oven at 400 degrees F or 200 degrees C for at least 10 minutes.

    12) Line a baking sheet using aluminum foil. It will be much easy to clean up later. So I strongly recommend using foil.

    13) Arrange the marinated potatoes on the baking sheet in a single layer.

    14) Bake into pre-heated oven for about 10 minutes at middle shelf.

    Collage of 2 images showing arranging aloo tikka on a tray and baked.

    15) After 10 minutes remove from the oven, brush them with oil generously.

    16) Now turn the broiler on (top rod heated only). Put the sheet back in the oven on top shelf. Broil them for 3-4 minutes.

    17) Remove them again, flip them careful using fork (because they will be hot). Put it back to broil again for 3-4 minutes. You will notice few charred, black spots. That is perfect.

    Collage of 2 images showing brushing with oil again and baked.

    Remove them to a serving plate.

    Serving suggestion: Serve tandoori aloo with thin slices of onion, capsicum, tomatoes. On side serve few lemon wedges (if someone wants to drizzle over onion/tomato salad). It can be served with green chutney as well. Dip them in the chutney and enjoy. This makes perfect starter or appetizer for the small get-together. Put some toothpick on side, guests will pick bite-sized snack during the party.

    Expert Tips:

    • I have made it with baby potatoes, same can be done with regular potato cubes.
    • Never cook the potatoes all the way through (whether in the pressure cooker or in microwave). Only parboil them, remaining cooking will be done in the oven. If overcooked then it will be too soft and mushy kind.
    • Don’t have time to strain the yogurt? Use the greek yogurt.
    Tandoori Aloo tikka served in a plate with green chutney in the back.

    Did you try this tandoori aloo recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Tandoori Aloo Recipe | How to make tandoori aloo recipe
    Print Pin Save Saved!

    Tandoori Aloo Tikka

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    baby potatoes are coated with thick, spiced yogurt and then baked/roasted in the oven to the perfection.
    Author: Kanan
    Course: Appetizer
    Cuisine: Indian
    Calories: 288kcal
    Servings 3
    Prep Time 2 hours 30 minutes
    Cook Time 20 minutes
    Total Time 2 hours 50 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 14-15 Baby potatoes
    • 1 tablespoon Oil for brushing the potatoes
    • 1 cup Plain yogurt once you hang it and let the water drain out it will gives ½ cup thick hung yogurt
    • 1 ½ teaspoon Kashmiri red chili powder
    • 1 teaspoon Garam masala
    • ½ teaspoon Cumin powder
    • ¼ teaspoon Black pepper powder
    • 1 tablespoon Cashew Nuts ground
    • 1 teaspoon Amchur powder (dried mango powder)
    • 1 teaspoon Chaat masala
    • Salt to taste
    • 1 ½ - 2 teaspoons Lemon juice

    Instructions 

    • 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.
    • 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%.
    • Once cool to touch. Peel the skin and discard.
    • Now prick the potatoes two-three times using fork.
    • My baby potatoes well little big in size. So I have cut them into half. If yours is small bite size one the you can keep them whole.
    • Now take the thick yogurt in a bowl.
    • Add all of the spices, salt, lemon juice and cashew nut powder. Mix well using spoon.
    • Now add the potatoes
    • Stir gently, so the spiced yogurt is coated and make sure that potatoes do not get break or mushy.
    • Now let it marinade for about 1 hour.
    • You can marinate it for longer period of time (4-5 hours).

    Making tandoori aloo recipe:

    • preheat the oven at 400 degrees F or 200 degrees C for at least 10 minutes.
    • Line a baking sheet using aluminum foil. It will be much easy to clean up later. So I strongly recommend using foil.
    • Arrange the marinated potatoes on the baking sheet in a single layer.
    • Bake into pre-heated oven for about 10 minutes at middle shelf.
    • After 10 minutes remove from the oven, brush them with oil generously.
    • Now turn the broiler on (top rod heated only). Put the sheet back in the oven on top shelf. Broil them for 3-4 minutes.
    • Remove them again, flip them careful using fork (because they will be hot). Put it back to broil again for 3-4 minutes.
    • You will notice few charred, black spots. That is perfect.
    • Remove them to a serving plate.
    • Serve some sliced onion and green chutney on side.

    Notes

    • I have made it with baby potatoes, same can be done with regular potato cubes.
    • Never cook the potatoes all the way through (whether in the pressure cooker or in microwave). Only parboil them, remaining cooking will be done in the oven. If overcooked then it will be too soft and mushy kind.
    • Don’t have time to strain the yogurt? Use the greek yogurt.

    Nutrition

    Calories: 288kcal | Carbohydrates: 51.1g | Protein: 12g | Fat: 7.2g | Saturated Fat: 1.8g | Cholesterol: 5mg | Sodium: 461mg | Potassium: 245mg | Fiber: 5.6g | Sugar: 11.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Khaman Dhokla Recipe (Nylon Khaman)
    • Rava Dhokla (Sooji Dhokla)
    • Cocktail Samosa (Mini Paneer Samosa)
    • Samosa Chaat
    695 shares
    • Facebook568
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Shabana

      December 06, 2015 at 8:07 am

      Looks delicious, very well presented. Will try this for sure. Thanks

      Reply
      • Kanan

        December 06, 2015 at 9:58 am

        Thank you Shabana. Do give this a try, you will like it

        Reply

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry