Baked tandoori aloo is an Indian-style roasted potato recipe which is a very popular vegetarian appetizer in India. It's perfectly spiced, has a delicious smoky flavor, and is loved by everyone.
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Potato is one of my favorite things to eat. I can enjoy it in every cooked form and have never come across a potato dish that doesn't taste good.
The recipe which I am sharing today is of a very popular vegetarian Indian appetizer made with potatoes- Baked tandoori aloo.
Traditionally it's made in a tandoor i.e. a clay oven and that's from where the dish got its name.
However, tandoori potatoes can also be made in an electric oven or air fryer. It can also be made in a regular pan on the stovetop by shallow frying.
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What goes in baked tandoori aloo?
To make baked tandoori aloo you will need the ingredients shown in the image below:
Ingredient notes
- Garam masala: Garam masala is a blend of Indian spices which is used to flavor a lot of Indian dishes. You can easily find it in the spice section of any grocery store.
- Kashmiri red chili powder: This chili powder is not very spicy and is generally added to a dish for color and slight heat. If you want to make spicy tandoori aloo, also add hot red chili powder along with kashmiri red chili powder.
- Kasoori methi:Kasoori methi is dried fenugreek leaves . You can buy it online or from the spice section of an Indian grocery store. It's one of the key ingredients in this recipe so don't skip it.
- Roasted chickpea flour: Just dry roast regular chickpea flour (besan) for a few minutes or until it starts changing color and become fragrant.
- Mustard oil: Mustard oil is another key ingredient of this dish which gives it it's unique flavor. I would not recommend using any other oil in this recipe as it won't give the same result. However, if it's impossible for you to use mustard oil, use vegetable oil or canola oil. Though it won't give the same result, the dish will still be tasty.
How to make (Step by step instructions)?
Step 1: Put yogurt, roasted chickpea flour, all the spices, salt, ginger-garlic paste, lime juice, and 1 tablespoon mustard oil in a large bowl.
Step 2: Mix everything to form a smooth paste.
Step 3: Peel the boiled potatoes and cut them into bite-size cubes. Put them in the batter and gently mix until all the cubes get evenly coated by the batter.
Step 4: Cover the bowl with a cling wrap or lid and refrigerate for at least 1 hour.
Step 5: Line a baking tray with a baking sheet. Apply some mustard oil on the baking sheet. Evenly spread the marinated potato cubes on the tray. Apply some oil on top of the potatoes with the help of an oil brush.
Step 6: Bake in a pre-heated oven at 200°C (400°F) for around 30 minutes or until the batter gets nicely cooked with black patches on top.
Before serving squeeze fresh lime juice and sprinkle some chaat masala on top.
Serving suggestions
Serve them hot with a simple onion salad and green chutney.
You can also stuff them in wraps and sandwiches or make them a part of buddha bowl.
Tandoori potatoes can also be added to a salad for more flavor.
Side dishes to serve with tandoori aloo
Though green chutney tastes the best with Tandoori aloo, you can serve it with other dipping sauces too. If you are looking for ideas, check the following recipes:
You can also serve a crunchy refreshing salad on the side like a simple Indian onion salad or Kachumber salad.
Recipe tips and tricks
- Instead of baking you can also shallow fry or air fry the potatoes. Everything in the recipe shall the same, just the cooking method will change.
- Don't cut potatoes into very small pieces. The pieces should be bite-sized.
- Baby potatoes can also be used in this recipe.
- While boiling potatoes for this dish, don't overcook them.
- You can also add onion, bell peppers, and tomatoes in this recipe. Just cut them in bite size pieces (remove the seeds of tomatoes and bell peppers), marinate them with boiled potatoes, and bake.
- To add heat to tandoori potatoes, use a hotter variety of red chili powder instead of Kashmiri red chili powder. Chili flakes or green chili paste can be added too.
- Use very thick yogurt or hung curd to make this recipe. If the yogurt is runny the paste won't coat the potato cubes properly.
- Don't skip brushing the potato cubes with some oil before baking. Oil helps in giving black patches on the potatoes which gives a nice smoky flavor to this dish.
- Tandoori potatoes can also be used to make a curry-tandoori aloo masala. To make that just make this dish and then prepare a basic Indian onion-tomato masala and add these potatoes to it. Add water to get the desired consistency and boil for a few minutes.
Frequently asked questions
Yes, besan (chickpea flour) is gluten-free.
To make vegan tandoori aloo, use a plant-based yogurt in this recipe.
More roasted potato recipes from around the world
If you also love oven-roasted potatoes and looking for more ideas, then don't miss checking the following recipes from different countries:
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Baked tandoori aloo
Equipment
- Oven
Ingredients
- 8 boiled potatoes medium sized
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lime juice adjust to taste
- 1 teaspoon kasoori methi (dried fenugreek leaves)
- ½ cup thick yogurt
- 1 teaspoon kashmiri red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- ½ teaspoon garam masala
- 1 tablespoon roasted chickpea flour (besan)
- Salt to taste
- 1.5 tablespoons mustard oil
Instructions
- Peel the boiled potatoes and cut into bite-size pieces.
- Put yogurt, roasted chickpea flour, all the spices, salt, ginger-garlic paste, lime juice, and 1 tablespoon mustard oil in a large bowl. Mix everything to form a smooth paste.
- Add potato cubes and gently mix until the paste gets evenly coated on all the potato cubes.
- Wrap the bowl with cling wrap and refrigerate for at least one hour.
- Line a baking tray with a baking sheet. Apply some mustard oil on the baking sheet. Evenly spread the marinated potato cubes on the tray. Apply some oil on top of the potatoes with the help of an oil brush.
- Bake the potatoes in a pre-heated oven at 200°C (400°F) for around 30 minutes or until the batter gets nicely cooked with black patches on top.
- Once the potatoes are nicely baked, take out the tray and allow the potatoes to reach room temperature.
- Put the tandoori potatoes on a serving plate, squeeze fresh lime juice and sprinkle some chaat masala on top. Enjoy with chutney and onion salad.
Notes
- Don't cut potatoes into very small pieces. The pieces should be bite-sized.
- To add heat to tandoori potatoes, use a hotter variety of red chili powder instead of Kashmiri red chili powder. Chili flakes or green chili paste can be added too.
- Use very thick yogurt or hung curd to make this recipe. If the yogurt is runny the paste won't coat the potato cubes properly.
- Don't skip brushing the potato cubes with some oil before baking. Oil helps in giving black patches on the potatoes which gives a nice smoky flavor to this dish.
- Mustard oil goes the best in tandoori recipes but other oils can be used too.
- For roasted chickpea flour, just dry roast regular chickpea flour (besan) until it starts changing color and becomes fragrant.
- More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
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