Tandoori Aloo | How to Make Tandoori Potatoes
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: Indian
Serves: 5 to 6 servings
  • Baby potatoes – 1 kg
  • Hung curd – 1 & ½ cup [refer to notes below]
  • Ginger paste – 2 tbsp
  • Garlic paste – 2 tbsp
  • Mustard oil – 2 tbsp
  • Turmeric powder – 1 tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 1 tsp
  • Red chili powder – ½ tsp
  • Kashmiri red chili powder – 2 tsp
  • Garam masala – 1 tsp
  • Amchur/dry mango powder – ¼ tsp
  • Black pepper powder – ½ tsp
  • Besan/roasted gram flour – 2 tbsp
  • Tomato paste – 2 tbsp
  • Kasoori methi – 2 tbsp
  • Salt to taste
  • Red food color – ⅛ tsp (optional)
  1. Wash the baby potatoes thoroughly. Take them in a large saucepan and fill it with enough water (about 2 liters) so that all potatoes remain inside the water. Add 4-5 teaspoons of salt and bring the water to boil on high heat.
  2. Once the water starts boiling, reduce the flame to medium-low and cook the potatoes until completely cooked through. Baby potatoes take time to cook; mine took more than 45 minutes. You need to boil them until they are soft; they again become little firm as they cool down.
  3. Drain the water and let them cool down a bit so that they can be handled. While the potatoes are still warm, peel them and transfer to another clean bowl. Add about 1 teaspoon of salt to the peeled and warm potatoes and toss them to nicely coat with salt.
  4. In another large mixing bowl, add all the other ingredients – hung curd, ginger & garlic paste, mustard oil, all powdered spices, besan, tomato paste, kasoori methi and salt to taste. Whisk everything thoroughly to make a uniform mixture. If using food color, add it to the yogurt mixture and whisk vigorously so that the color is distributed evenly.
  5. Add the boiled potatoes to the curd mixture and coat each of them well with the marinade. Cover with a plastic wrap and let them chill in the refrigerator for at least 4 hours or preferably overnight so the flavors penetrate deep into the potatoes.
  6. When you are ready to grill, preheat your oven to 200 C / 400 F. Line a baking sheet with aluminum foil and lay the marinated potatoes in a single layer to ensure even grilling. Reserve if you have any left-over marinade in the bowl.
  7. Bake the tandoori aloo in the preheated oven for 20 minutes. Then take them out and flip each potato. Brush the flipped side of the potatoes with the reserved marinade and put them back in the oven for another 20 minutes or until they are charred on the edges and turn deep red in color.
  8. Your tandoori aloo is ready to serve – sprinkle some chaat masala and serve the tandoori aloo along with lemon wedges, coriander-mint chutney and onion salad on the side. Enjoy!
Using hung curd is very essential to get the restaurant style tandoori flavors in your homemade tandoori aloo. Do not substitute it with regular curd because it has too much water content which will make the marinade watery and dilute the flavors of the spices. To make hung curd, tightly tie up the regular curd in a clean muslin or any other thin cloth and let it hang overnight to let all excess water drip off and finally you will be left with very thick & creamy hung curd to be used for tandoori aloo or any tandoori preparation for that matter.
Recipe by Everyday Indian Recipes at http://www.everydayindianrecipes.com/tandoori-aloo-restaurant-style/