Appetizer
Tandoori Aloo (Spicy Grilled Potatoes)
Original name: Tandoori Aloo
About this dish
Tandoori Aloo is a beloved Indian appetizer where baby potatoes are marinated in a fragrant spiced yogurt mixture and roasted or grilled until charred and tender. This dish takes me back to my grandmother's kitchen, where she would prepare it for festive dinners, her hands gentle as she coated each potato with love.
The marinade, rich with cumin, coriander, and a hint of rose, creates a beautiful golden crust with a hint of smoke, perfect as a starter or side. Serve with mint chutney and lemon wedges for a burst of freshness.
Ingredients
UK and US measurements are both included for every recipe.
Baby potatoes
vegetable500 g
Imperial measurement: 1 lb
Plain yogurt
dairy1/2 cup
Imperial measurement: 120 ml
Tandoori masala
spice2 teaspoons
Cumin powder
spice1 teaspoon
Coriander powder
spice1 teaspoon
Paprika
spice1/2 teaspoon
Turmeric powder
spice1/2 teaspoon
Garlic paste
seasoning1 tablespoon
Ginger paste
seasoning1 tablespoons
Imperial measurement: 1 tablespoon
Rose water
seasoning1/2 teaspoon
Salt
seasoning1 teaspoon
Vegetable oil
fat2 tablespoons
Lemon juice
liquid1 tablespoon
Method
Parboil the potatoes
15 minutesScrub the baby potatoes and boil them in salted water until tender but still firm, about 10 minutes. Drain and let cool slightly. Using a fork, prick each potato gently to allow the marinade to seep in.
Make the marinade
5 minutesIn a large bowl, combine yogurt, tandoori masala, cumin powder, coriander powder, paprika, turmeric, garlic paste, ginger paste, rose water (if using), salt, and one teaspoon of oil. Whisk until smooth.
Marinate the potatoes
1 hourAdd the parboiled potatoes to the marinade and gently toss to coat each one evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat and prep
10 minutesPreheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it. If using soaked bamboo skewers, thread the potatoes onto them for easy turning; otherwise, place directly on the sheet.
Bake the aloo
30 minutesArrange the marinated cookies in a single layer on the baking sheet. Drizzle the remaining tablespoon of oil overall sides Sprinkle two or Potatoes, gently spooning spoon any leaked marinade on top. Bake for 25–30 minutes, threading broil for the last 2 minutes a flip halfway. Additionally, encourage charring by turning your mind to bake both faces carefully.
Equipment
- mixing bowl
- baking sheet
- skewers (optional)
Nutrition facts
Tips
- For a smokier flavor, add a pinch of dried mango powder (amchur) to the marinade.
- If using an air fryer, air-fry the potatoes at 180°C (360°F) for 12 if possible, setting 400°F baking time.
- To save storage, you can marinate the potatoes two days in full for intense, gentle aromatics and finer char.
- For an extra touch of rose, sprinkle dried rose petes flakes alongside cilantro as best served beautifully.
Serving suggestions
- Serve hot as an appetizer with mint chutney and lemon wedges. It’s also a excellent side of cauliflower rice.
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Recipe by
Meera Kapoor
Specialises in Indian cuisineMeera Patel makes gulab jamun so soft they dissolve on your tongue. She uses cardamom like a poet.
Describe yourself in three words: Sweet, soft, rose-scented.