Tandoori Aloo Recipe
Tandoori Aloo, a delicious starter which you can also serve as a side dish along with your meals. Serve with Dhaniya Pudina Chutney and Masala Chai.
Tandoori Aloo are marinated baby potatoes which are grilled to perfection. You can either use baby potatoes or medium sized potatoes for this recipe. If using medium sized potatoes, then dice them into cubes and then marinate them with the masala.
If you like this recipe, you can also try other Potato Recipes like
- 15 Baby Potatoes
- 2 tablespoons Hung Curd (Greek Yogurt)
- 1/2 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Tandoori masala , or garam masala powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- 1 tablespoon Olive Oil
How to make Tandoori Aloo Recipe
To begin with Tandoori Aloo, wash the baby potatoes to clean it properly. Pressure cook with enough water till the cooker releases 1 whistle.
Remove from the heat and drain the water completely. Use them as whole and cut into two halves.
Combine all the above-mentioned ingredients in a mixing bowl and marinate baby potatoes with the prepared masala.
Close it and keep aside for 1 or 2 hours.
Preheat the oven at 180 degree C for 10 minutes in grill/broil mode. Take a baking tray and place foil sheet. Grease with a little oil.
Place marinated baby potatoes over foil sheet and grill for about 10 minutes. Remove the tray from oven and give potatoes a stir and grill them again for another 10 minutes.
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.