Tandoori aloo recipe


prep time: 75 mins
cook time: 30 mins
total time: 105 mins

course: Appetizer, side
cuisine: north indian
servings: 12 to 15 baby potatoes

Ingredients – measuring cup used, 1 cup = 250 ml

  • 12 to 15 baby potatoes (chote aloo)
  • ½ cup hung curd (hung yogurt or hung dahi) OR thick curd OR cashew curd
  • ½ teaspoon garam masala powder
  • ½ tablespoon ginger garlic paste (adrak lahsun ka paste)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • 1 teaspoon kasuri methi leaves (dry fenugreek leaves)
  • 1 tablespoon lemon juice (optional)
  • black salt or regular salt as required
  • oil as required

How to prepare recipe

  • rinse the baby potatoes well. do not peel them.
  • parboil these in a pan or pressure cooker for 1-2 whistles. halve them into two.
  • mix everything with the yogurt except oil.
  • now marinate the baby potatoes with the yogurt and keep for 1 hour in the fridge.
  • grease a pan or tray and bake the aloos with some oil drizzled for 25-30 minutes for 180 degrees C.
  • sprinkle some black salt, chaat masala and lemon juice or lemon slices.
  • serve tandoori aloo hot with some mint chutney.


Recipe Notes

to give a deeper red color to the tandoori aloo, add kashmiri red chili powder. for a no garlic version, simply skip the garlic in the marination

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