tandoori aloo recipe, how to make tandoori aloo | aloo tikka

Tandoori aloo recipe with step by step photos – tandoori aloo are spiced & marinated potatoes which are either grilled or pan fried.

Tandoori aloo or aloo tikka is one of our favorite starter dish which we order often in restaurants. The recipe posted here shares both the Oven grilling as well Pan frying methods for cooking the potatoes. Below picture is of the pan fried aloo tikka.

This aloo tikka recipe uses curd for marination. usually I marinate the potatoes for a couple of hours, but you can also marinate them overnight in the refrigerator.

The recipe is spicy. So if you cannot tolerate spicy food, then reduce the amount of Kashmiri red chilli powder in the marination.

Tandoori aloo goes very well as starter snack. You can also wrap them in chapati rolls and serve as a wrap.

If you are looking for Similar recipes then do check:

• Chilli potato
• Achari paneer tikka
• Paneer tikka
• Potato wedges
• French fries

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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tandoori aloo

4.5 from 2 votes

Marinated & spiced potatoes which can be grilled or pan fried.

Author:Dassana Amit

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Course:appetizers,snacks

Cuisine:north indian

Servings (change the number to scale):3 to 4

(1 CUP = 250 ML)

INGREDIENTS

• 250 grams baby potatoes or regular potatoes
• ½ cup hung curd or thick curd
• 3 tablespoon low fat cream
• 1 tablespoon besan (or gram flour) - substitute 1 tablespoon arrow root flour or corn starch or maize flour (corn meal)
• 2 teaspoon ginger-garlic paste or ¾ inch ginger + 5 to 6 small to medium garlic cloves - crushed to a paste in a mortar-pestle
• ½ teaspoon ajwain (carom seeds)
• 1.5 to 2 teaspoon kashmiri red chili powder
• ½ teaspoon garam masala powder
• 1 teaspoon chaat masala powder
• 1 teaspoon coriander powder (dhania powder)
• ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed (optional)
• ⅛ teaspoon turmeric powder or 2 to 3 pinches of turmeric powder (haldi) - optional
• 1 to 2 drops of natural color orange extract optional
• black salt or regular salt as required
• 3 tablespoon oil for pan frying
• oil as required for brushing if grilling

INSTRUCTIONS

prepping and marination for tandoori aloo

• Rinse the potatoes very well. Brush or scrub the mud etc from them.
• First parboil or half cook 250 grams baby potatoes. If pressure cooking, then just pressure cook for 1 whistle. Drain the potatoes very well.
• Let them become warm and peel them. Halve them if they are larger in size. Keep aside.
• Take 1/2 cup thick curd or hung curd in a mixing bowl.
• Add the following spices - 2 tsp ginger-garlic paste, 1/2 tsp ajwain/carom seeds, 1.5 to 2 tsp kashmiri red chili powder, 1/2 tsp garam masala powder, 1 tsp chaat masala powder, 1 tsp coriander powder/dhania powder, 1/2 tsp kasuri methi, crushed (optional), 1/8 tsp or 2 to 3 pinches turmeric powder (optional) and black salt as required.
• Mix very well.
• Now add 3 tbsp low fat cream and 1 tbsp besan or gram flour. Again mix very well.
• You can also add 1 to 2 drops of natural color orange extract. This is optional.
• Mix again very well.
• Check the taste of the marination and add more black salt if required.
• Now add the potatoes in the curd marination.
• Mix very well. Cover and allow to marinate for 30 minutes or for a couple of hours.

grilling method for making tandoori aloo

• Thread the potatoes on a skewer and place them on a tray which has been lined with a foil or butter paper.
• Place the tray in the oven which has been preheated at 250 degrees celsius for 10 to 15 minutes. Grill the aloo tikka at the same temperature of 250 degrees celsius till the potatoes become golden with a few charred spots.
• Whilst baking, remove the potatoes once or twice. Turn over the skewers and brush with some oil.

pan frying method for making tandoori aloo

• Heat 3 tbsp oil in a shallow frying pan.
• Coat each tikka with the marination and place them in the hot oil. You can fry in batches too.
• On a low to medium flame fry them.
• When one side becomes slightly crisp and cooked, turn each potato piece and fry their other sides.
• Fry till the potatoes become crisp and the marination masala coating the potatoes, has also become crisp and golden.
• Place aloo tikka on a kitchen paper towel.
• Serve the tandoori aloo with mint chutney accompanied with onion and lemon slices. You can also sprinkle some chaat masala on top of the aloo tikka while serving.

NOTES

• For a vegan version of tandoori aloo you can use cashew yogurt or almond yogurt. Skip adding the cream.

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Preparation to make tandoori aloo

1. First parboil or half cook 250 grams baby potatoes. If pressure cooking, then just pressure cook for 1 whistle.

2. Let them become warm.

3. Then peel them. Halve them if they are larger in size. Keep aside. If you want, you can even poke holes on the potatoes, with a skewer or fork.

Marination for tandoori aloo

4. take ½ cup thick curd or hung curd in a mixing bowl.

5. Add the following spices – 2 tsp ginger-garlic paste, ½ tsp ajwain (carom seeds), 1.5 to 2 tsp Kashmiri red chili powder, ½ tsp garam masala powder, 1 tsp chaat masala powder, 1 tsp coriander powder/dhania powder, ½ tsp kasuri methi (dry fenugreek leaves), crushed, ⅛ tsp or 2 to 3 pinches turmeric powder (optional) and black salt/regular salt/rock salt as required. Kasuri methi is optional and skip if you do not have them.

6. Mix very well.

7. Now add 3 tbsp low fat cream and 1 tbsp besan or gram flour.

8. Again mix very well.

9. You can also add 1 to 2 drops of natural color orange extract. This is optional.

10. Mix again very well.

11. Check the taste of the marination and add more black salt if required. You can also use regular salt or rock salt instead of black salt.

12. Now add the potatoes in the curd marination.

13. Mix very well.

14. cover and allow to marinate for 30 minutes or for a couple of hours. The tikka marination can also be kept overnight in the refrigerator. if marinating for a couple of hours, then keep the bowl in the fridge. If marinating for 30 minutes, you can keep the bowl at room temperature.

Baking aloo tikka

15. Thread the potatoes on a skewer and place them on a tray which has been lined with an aluminium foil or butter paper.

16. Place the tray in the oven which has been preheated at 250 degrees celsius/482 degrees fahrenheit for 10 to 15 minutes. Bake the aloo tikka at the same temperature of 250 degrees celsius/482 degrees fahrenheit till the potatoes become golden with a few charred spots. Takes about 25 to 30 minutes. Depending on the type of oven, grilling can take less or more time. use both the top and bottom heating elements and keep the tray in the middle rack.

17. While baking, remove them from the oven after 10 to 15 minutes. They will be almost cooked by now. Brush with some oil. Place them back in the oven and continue to grill. If you want, you can remove them one more time after a gap of 5 to 7 minutes. Turn the skewers and brush with some more oil again. Be careful as both the tray and the potato tikka pieces will be very hot.

18. Grill or bake till the potatoes become golden with a few charred spots. Here’s the pic of the Grilled aloo tikka.

Pan frying method for making aloo tikka

1. Heat 3 tbsp oil in a shallow frying pan.

2. Coat each aloo tikka with the marination and place them in the hot oil. You can fry in batches too.

3. On a low to medium flame fry them.

4. When one side becomes slightly crisp and cooked, turn each potato piece and fry their other sides.

5. Fry till the potatoes become crisp and the marination masala coating on the potatoes, also has become crisp and golden.

6. Place aloo tikka on a kitchen paper towel.

7. Serve the tandoori aloo hot or warm with mint chutney accompanied with onion and lemon slices. You can also sprinkle some chaat masala on top of the aloo tikka while serving.