Whether a lover of tandoori food or not, the iconic Indian cooking technique ‘tandoor’ is quite intriguing. Here I have a Tandoori Aloo recipe or Tandoori Aloo Tikka, which is not just brimming with flavor, but is a simple to make appetizer too. Though the preparation of this may not match to that of a traditional tandoor, the result is similar – potatoes marinated in a mix of spices and oven-grilled or pan-fried to perfection. This tasty Tandoori Aloo is gluten-free as well.
About Tandoori Aloo
Tandoori Aloo or Tandoori Aloo Tikka is one of our favorite starter dishes which we order often in restaurants. So, I had to give it a shot and create a recipe that can be done at home also, with ease. With this recipe of mine, you will be able to make this dish in 2 ways, that is, grill in an oven and fry in a pan.
Just like most of the other tikkas, this Tandoori Aloo recipe also uses curd (yogurt) as the main ingredient in its marinade. Marinating the potatoes is an integral part of this recipe. To achieve a dish fully laden with flavors distributed evenly, marinate the potatoes or aloo for a couple of hours or refrigerate overnight.
The method is quite simple after this. Once the initial step of marinating the potatoes in the yogurt base is completed, you can grill it in an oven or fry it in a pan to replicate tandoori flavors. It might look elaborate, but once you begin with the procedure, you’ll realize it’s an easy-peasy one.
This Tandoori Aloo recipe is quite spicy as such. So, if you cannot handle spiciness in your food, then reduce the amount of Kashmiri red chili powder in the marinade. This Tandoori Aloo Tikka is one of those vegetarian recipes that becomes an instant hit with one and all.
We all know that Tandoori Aloo is best had as a snack or appetizer, just as it is. But it also acts as a sumptuous filling for wraps and rolls, which also qualify well as tiffin food.
How to make Tandoori Aloo
1. First parboil or half cook 250 grams baby potatoes or small potatoes. If pressure cooking, then on medium to medium-high heat, pressure cook for 1 whistle adding water almost covering the potatoes in a 2 litre stovetop pressure cooker.
When the pressure falls naturally in the cooker, then only open the lid.
The baby potatoes can also be par-cooked in a pan on the stovetop or steam them in the Instant Pot adding water as required.
2. Drain water if any from the potatoes. Transfer them to a plate and let the half-cooked or par-cooked baby potatoes 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.
4. Take ½ cup thick curd like greek yogurt or Hung Curd in a mixing bowl.
5. Add the following herbs and spices:
- 2 teaspoons ginger-garlic paste
- ½ teaspoon carom seeds (ajwain)
- 1.5 to 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon chaat masala powder
- 1 teaspoon coriander powder
- ½ teaspoon crushed dried fenugreek leaves (kasuri methi) – adding kasuri methi is optional and skip if you do not have it.
- ⅛ teaspoon or 2 to 3 pinches turmeric powder, optional
- black salt/regular salt/edible rock salt – add as required
6. Mix very well.
7. Now, add 3 tablespoons light cream or 1 tablespoon whipping or heavy cream. Also add 1 tablespoon gram flour (besan) or chickpea flour.
You can easily omit adding cream to the marinade.
8. Again, mix very well.
9. You can also add 1 to 2 drops of natural orange color extract. This is optional.
10. Mix again very well.
11. Check the taste of the marinade and add more black salt if needed. You can also use regular salt or edible rock salt instead of black salt.
12. Now, add the par-cooked peeled potatoes in the curd marinade.
13. Mix very well.
14. Cover and allow to marinate for 30 minutes or for a couple of hours. It can also be kept overnight in the refrigerator.
If marinating for a few hours, then keep the bowl covered with a lid in the refrigerator. If marinating for 30 minutes, you can keep the bowl at room temperature.
Make Tandoori Aloo In Oven
15. Thread the marinated potatoes on a bamboo skewer and place them on a baking tray which has been lined with an aluminium foil or parchment paper.
16. Place the tray in the oven which has been preheated at 250 degrees C/482 degrees F for 10 to 15 minutes.
Bake the Aloo Tikka at the same temperature of 250 degrees C/482 degrees F till the potatoes become golden with a few charred spots.
Takes about 20 to 25 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 if you have a small oven.
17. While grilling, remove from the oven after 10 to 15 minutes. They will be almost cooked by now. Brush lightly with some oil.
Place them back in the oven and continue to grill. If you want, you can remove them one more time after 5 to 7 minutes of grilling.
Turn the skewers and brush with some more oil again. Be careful as both the tray and the tikka pieces will be very hot.
18. Grill till the potatoes become golden with a few charred spots. Here’s the picture of the grilled Aloo Tikka.
Pan Frying Aloo Tikka
19. Heat 3 tablespoons oil or as needed in a shallow frying pan.
20. Coat each tikka with the marinade and place in the hot oil. You can fry in batches too.
21. On medium-low to medium heat, fry them.
22. When one side becomes slightly crisp and cooked, turn each potato piece and fry the other side.
23. Fry till the potatoes become crisp and the marinade coating on the potatoes also become crisp and golden.
24. Place Aloo Tikka on a kitchen paper towel.
25. Serve the Tandoori Aloo Tikka hot or warm with mint chutney accompanied with onion and lemon slices. You can also sprinkle some chaat masala on top of tikka while serving.
- You can make this dish with both regular and baby potatoes. If using the regular ones, chop them into bite size pieces and then use for this recipe.
- Remember to half-cook the potatoes. If the potatoes are cooked completely, they would not hold shape and will crumble when mixing with the yogurt marinade.
- For more flavoring in the potatoes, you can opt to prick the boiled potatoes to make holes. Use a fork or skewer to do so. This will help the marinade to seep through.
- Marinating the potatoes well in the curd mixture is the key to a perfect dish. If you have time, I would suggest, marinate overnight in a refrigerator.
- Adjust the spiciness in the dish as per your palate preference.
- Use cashew yogurt or almond yogurt to make a vegan version. Skip the cream too.
- The grilling time may change from oven to oven. Make sure to keep the tray in the middle rack (if using a small oven) and use both the top and bottom heating elements.
- When brushing the potatoes midway while grilling in the oven, be careful as both the tray and the potato pieces will be hot. Wearing a mitten while handling the tray is advisable.
- Brush the potato pieces either with oil or butter.
- While pan frying, it is best to do so in batches. Also, frying the potatoes on medium-low to medium heat ensures even cooking.
- Just before serving, sprinkle some chaat masala powder on the Tandoori Aloo Tikka for an enhanced taste.
Yes. You can use cauliflower, sweet potato, yam, mushroom, paneer, unripe jackfruit or paneer, etc. instead. But note that some vegetables will need to be par-cooked before you marinate them.
For best results, you should keep the potatoes to marinate overnight, in a refrigerator. If you don’t have time, you can marinate for 30 minutes and cook. Marinating for a longer time means better flavors.
You can add other vegetables, mushrooms, paneer, tofu, etc. in it and pan fry or bake/grill to get delicious snacks and appetizers.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Tandoori Aloo | Aloo Tikka
- 250 grams baby potatoes or regular potatoes
- ½ cup Hung Curd or Greek yogurt or thick curd
- 3 tablespoons light cream or 1 tablespoon whipping or heavy cream, optional
- 1 tablespoon besan (or gram flour) – substitute 1 tablespoon arrowroot flour or cornstarch or maize flour (cornmeal) or chickpea flour
- 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 carom seeds (ajwain)
- 1.5 to 2 teaspoons kashmiri red chili powder or paprika, add as needed
- ½ teaspoon Garam Masala
- 1 teaspoon chaat masala powder
- 1 teaspoon Coriander Powder (ground coriander)
- ½ teaspoon dry fenugreek leaves (kasuri methi), crushed – optional
- ⅛ teaspoon turmeric powder or 2 to 3 pinches of turmeric powder (haldi) – optional
- 1 to 2 drops natural color orange extract – optional
- black salt or regular salt, add as required
- 3 tablespoons oil – if pan frying, add as needed
- oil as required, for brushing if grilling
- Rinse the potatoes very well. Brush or scrub the mud etc from them.
- First parboil or half cook/par-cook the baby potatoes.
- If pressure cooking, then on medium to medium-high heat pressure cook for 1 whistle adding water almost covering the potatoes in a 2 litre stovetop pressure cooker.
- When the pressure falls naturally in the cooker, then only open the lid.
- Drain all the water from the par-cooked potatoes very well.
- Keep the half-cooked potatoes on a plate or tray. Let them become warm.
- When warm, peel each one of them. Halve them if they are larger in size. Set aside.
- You could opt to cook baby potatoes in a pan on the stovetop or steam them in the Instant Pot.
Making Yogurt Marination
- Take greek yogurt or thick curd or hung curd in a mixing bowl.
- Add the following spices and herbs – ginger-garlic paste, carom seeds, kashmiri red chili powder, garam masala powder, chaat masala powder, coriander powder, dry fenugreek leaves, turmeric powder and black salt or regular salt as required.
- Mix very well.
- Now add light cream and 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 or regular salt if required.
- Now add the peeled par-cooked potatoes in the yogurt marination.
- Mix very well. Cover and allow to marinate for 30 minutes or for a couple of hours.
Grilling Tandoori Aloo In Oven
- Thread the potatoes on a bamboo skewer and place them on a baking tray which has been lined with a foil or parchment paper.
- Place the tray in the oven which has been preheated at 250 degrees C/482 degrees F for 10 to 15 minutes. Grill the aloo tikka at the same temperature of 250 degrees Celsius/482 degrees F for 20 to 25 minutes or till the potatoes become golden with a few charred spots.
- Whilst baking, remove the potatoes once or twice. Turn over the skewers and brush lightly with some oil.
Pan frying aloo tikka
- Heat 3 tablespoons oil or as required in a shallow frying pan or skillet.
- Coat each tikka with the marination and place them in the hot oil. You can fry in batches too.
- Pan fry on a medium-low to medium heat.
- 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.
- Both baby potatoes or small potatoes and regular potatoes work well. You could also use new potatoes.
- Remember not to cook the potatoes fully. They should be half-cooked or undercooked. If the potatoes are cooked all the way through, they will crumble or become a mush when mixing with the yogurt marinade.
- Reduce kashmiri red chilli powder for a less spicy tandoori aloo.
- For a vegan version of tandoori aloo you can use cashew yogurt or almond yogurt. Omit adding the cream.
Nutrition Info (Approximate Values)
This Tandoori Aloo recipe post from the blog archives first published in March 2016 has been republished and updated on 31 July 2022.