Tandoori Aloo
Tandoori Aloo is a smoky, spice-coated baby potato starter with crisp, lightly charred edges and a soft, fluffy centre. The potatoes are parboiled, tossed in a thick curd and spice marinade, and cooked until the coating clings and browns in spots. This is a home oven and tawa version, not a clay tandoor recipe — it is written for a regular home oven, an air fryer, or a heavy tawa, so no special equipment is needed. Serve it hot as a party starter, a tea-time snack, or a side with dal and rotis. One practical tip: dry the parboiled potatoes well before marinating, because surface moisture makes the marinade slide off instead of sticking and browning.
Ingredients
14 itemsStep-by-Step Instructions
7 steps-
1
Step 1
Boil the baby potatoes in water until just tender when pierced with a knife, about 12–15 minutes. Drain, cool slightly, peel, and pat completely dry with a clean cloth. Prick each potato once or twice with a fork.
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2
Step 2
In a large bowl, whisk the thick curd with the roasted gram flour until smooth and lump-free.
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3
Step 3
Add the mustard oil, lemon juice, ginger paste, Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala, chaat masala, and salt to the curd mixture and mix well.
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4
Step 4
Add the dried potatoes to the marinade and toss gently until every potato is evenly coated. Cover and rest for 30 minutes — this resting time is included in the prep time above.
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5
Step 5
For the oven method: preheat the oven to 220°C. Grease a baking tray with the oil, arrange the potatoes in a single layer with space between them, and bake for 20–25 minutes, turning once halfway, until the edges are browned and lightly charred in spots.
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6
Step 6
For the tawa method: grease a heavy tawa with the oil, place the potatoes in a single layer, and cook on medium heat for 18–22 minutes, turning every few minutes, until browned and crisp on most sides.
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7
Step 7
Transfer to a serving plate, sprinkle the fresh coriander leaves over the top, and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
