Tandoori aloo recipe - baby potatoes are coated with thick, spiced yogurt and then baked/roasted in the oven to the perfection.
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
How to make tandoori aloo recipe (Step by Step Photos):
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.
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.
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.
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.
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.
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.
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.
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.
Tandoori Aloo Recipe
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
Preparation:
- 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.
Marinating the baby potatoes:
- 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.
Looks delicious, very well presented. Will try this for sure. Thanks
Thank you Shabana. Do give this a try, you will like it