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
Prepare Potatoes
- 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.
- Drain water if any from the potatoes. Transfer them to a plate and let the half-cooked or par-cooked baby potatoes become warm.
- 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.
Marinate Potatoes
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 paste½ teaspoon carom seeds (ajwain)1.5 to 2 teaspoons Kashmiri red chili powder½ teaspoon garam masala powder1 teaspoon chaat masala powder1 teaspoon coriander powder½ 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, optionalblack salt/regular salt/edible rock salt – add as required
- Mix very well.
- 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.
- Again, mix very well.
- You can also add 1 to 2 drops of natural orange color extract. This is optional.
- Mix again very well.
- 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.
- Now, add the par-cooked peeled potatoes in the curd marinade.
- 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
- 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.
- 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.
- 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.
- Grill till the potatoes become golden with a few charred spots. Here’s the picture of the grilled Aloo Tikka.
Pan Frying Aloo Tikka
- Heat 3 tablespoons oil or as needed in a shallow frying pan.
- Coat each tikka with the marinade and place in the hot oil. You can fry in batches too.
- On medium-low to medium heat, fry them.
- When one side becomes slightly crisp and cooked, turn each potato piece and fry the other side.
- Fry till the potatoes become crisp and the marinade coating on the potatoes also become crisp and golden.
- Place Aloo Tikka on a kitchen paper towel.
- 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.
Expert Tips
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. Achari Paneer Tikka Mushroom Tikka | Tandoori Mushroom Hariyali Paneer Tikka (Stovetop & Oven) Tandoori Gobi | Gobi Tikka | Tandoori Cauliflower This Tandoori Aloo recipe post from the blog archives first published in March 2016 has been republished and updated on 31 July 2022.
title: “Tandoori Aloo Aloo Tikka " ShowToc: true date: “2024-09-18” author: “Bobby Griffin”
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
Prepare Potatoes
- 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.
- Drain water if any from the potatoes. Transfer them to a plate and let the half-cooked or par-cooked baby potatoes become warm.
- 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.
Marinate Potatoes
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 paste½ teaspoon carom seeds (ajwain)1.5 to 2 teaspoons Kashmiri red chili powder½ teaspoon garam masala powder1 teaspoon chaat masala powder1 teaspoon coriander powder½ 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, optionalblack salt/regular salt/edible rock salt – add as required
- Mix very well.
- 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.
- Again, mix very well.
- You can also add 1 to 2 drops of natural orange color extract. This is optional.
- Mix again very well.
- 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.
- Now, add the par-cooked peeled potatoes in the curd marinade.
- 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
- 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.
- 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.
- 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.
- Grill till the potatoes become golden with a few charred spots. Here’s the picture of the grilled Aloo Tikka.
Pan Frying Aloo Tikka
- Heat 3 tablespoons oil or as needed in a shallow frying pan.
- Coat each tikka with the marinade and place in the hot oil. You can fry in batches too.
- On medium-low to medium heat, fry them.
- When one side becomes slightly crisp and cooked, turn each potato piece and fry the other side.
- Fry till the potatoes become crisp and the marinade coating on the potatoes also become crisp and golden.
- Place Aloo Tikka on a kitchen paper towel.
- 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.
Expert Tips
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. Achari Paneer Tikka Mushroom Tikka | Tandoori Mushroom Hariyali Paneer Tikka (Stovetop & Oven) Tandoori Gobi | Gobi Tikka | Tandoori Cauliflower This Tandoori Aloo recipe post from the blog archives first published in March 2016 has been republished and updated on 31 July 2022.
