Tandoori Aloo
Transform your mealtime with the irresistible flavors of Tandoori Aloo, a vibrant Indian appetizer that’s as easy to make as it is delicious. This recipe uses tender baby potatoes coated in a spiced yogurt marinade featuring earthy garam masala, tangy amchur, and smoky kasuri methi. Roasted to perfection in your oven or on the grill, these golden potatoes develop a beautifully charred exterior while remaining soft and flavorful inside. The addition of dry-roasted chickpea flour adds a subtle nuttiness, while mustard oil elevates the dish with its bold, aromatic edge. Serve these skewered delights hot with mint chutney or a refreshing yogurt dip for a crowd-pleasing starter that celebrates the essence of Indian cuisine. Perfect for parties, BBQs, or weeknight indulgence, Tandoori Aloo is a vegetarian recipe you’ll want to revisit over and over.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 200 grams thick yogurt (curd)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons chickpea flour (besan)
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon amchur (dry mango powder)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon salt
- 2 tablespoons mustard oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander leaves (chopped, for garnish)
- 6 pieces skewers
Instructions
Wash the baby potatoes thoroughly and boil them in salted water until tender but still firm. Drain and allow them to cool. Peel the skin if desired.
In a small pan, dry roast the chickpea flour (besan) on low heat for 2-3 minutes until aromatic. Set it aside to cool.
In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, amchur, kasuri methi (rubbed between your palms), roasted chickpea flour, mustard oil, lemon juice, and salt. Mix well to form a smooth marinade.
Add the boiled baby potatoes to the marinade and gently coat them. Let the potatoes marinate for at least 30 minutes (or up to 2 hours in the refrigerator for better flavor).
Preheat your oven or grill to 200°C (400°F). If using an oven, line a baking tray with parchment paper.
Thread the marinated potatoes onto skewers and place them on the tray or grill.
Bake or grill the potatoes for 20-25 minutes, turning them occasionally to ensure even cooking. The potatoes should develop a golden color with charred edges.
Once done, remove the skewers and transfer the tandoori aloo to a serving platter.
Garnish with chopped coriander leaves and serve hot with mint chutney or yogurt dip.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 27.9 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 534 mg | 41% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4314 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
