Tandoori Aloo

Transform your mealtime with the irresistible flavors of Tandoori Aloo, a vibrant Indian appetizer that’s as easy to make as it is delicious. This recipe uses tender baby potatoes coated in a spiced yogurt marinade featuring earthy garam masala, tangy amchur, and smoky kasuri methi. Roasted to perfection in your oven or on the grill, these golden potatoes develop a beautifully charred exterior while remaining soft and flavorful inside. The addition of dry-roasted chickpea flour adds a subtle nuttiness, while mustard oil elevates the dish with its bold, aromatic edge. Serve these skewered delights hot with mint chutney or a refreshing yogurt dip for a crowd-pleasing starter that celebrates the essence of Indian cuisine. Perfect for parties, BBQs, or weeknight indulgence, Tandoori Aloo is a vegetarian recipe you’ll want to revisit over and over.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 200 grams thick yogurt (curd)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons chickpea flour (besan)
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon amchur (dry mango powder)
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon salt
• 2 tablespoons mustard oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander leaves (chopped, for garnish)
• 6 pieces skewers

Directions

Step 1

Wash the baby potatoes thoroughly and boil them in salted water until tender but still firm. Drain and allow them to cool. Peel the skin if desired.

Step 2

In a small pan, dry roast the chickpea flour (besan) on low heat for 2-3 minutes until aromatic. Set it aside to cool.

Step 3

In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, amchur, kasuri methi (rubbed between your palms), roasted chickpea flour, mustard oil, lemon juice, and salt. Mix well to form a smooth marinade.

Step 4

Add the boiled baby potatoes to the marinade and gently coat them. Let the potatoes marinate for at least 30 minutes (or up to 2 hours in the refrigerator for better flavor).

Step 5

Preheat your oven or grill to 200°C (400°F). If using an oven, line a baking tray with parchment paper.

Step 6

Thread the marinated potatoes onto skewers and place them on the tray or grill.

Step 7

Bake or grill the potatoes for 20-25 minutes, turning them occasionally to ensure even cooking. The potatoes should develop a golden color with charred edges.

Step 8

Once done, remove the skewers and transfer the tandoori aloo to a serving platter.

Step 9

Garnish with chopped coriander leaves and serve hot with mint chutney or yogurt dip.

Nutrition Facts

Serving size	1394.6 grams (1394.6g)

Amount per serving	% Daily Value*
Calories	1778

Total Fat 85.30g	109%
Saturated Fat 23.20g	116%
Polyunsaturated Fat 0.00g
Cholesterol 327mg	109%
Sodium 4310mg	187%
Total Carbohydrate 149.10g	54%
Dietary Fiber 18.40g	66%
Total Sugars 27.90g
Protein 113.90g	228%

Vitamin D 107IU	534%
Calcium 534mg	41%
Iron 18mg	101%
Potassium 4315mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 25.0%

Carbs: 32.8%