Tandoori Aloo is a mouthwatering Indian dish that elevates simple potatoes to a whole new level. We mostly make normal sookhe aloo or aloo tamater ki sabji at home but this tandoori aloo is very different in taste. This recipe combines the smoky flavor of tandoori spices with tender potatoes, creating a delightful appetizer or side dish. Perfectly seasoned and infused with a charred aroma, Tandoori Aloo is sure to impress your family and guests. Whether served with rice, roti, or paratha, this dish is a must-try for anyone who loves bold flavors! If you are potato lover like me you are going to love this tandoori aloo recipe as it is quick, easy and flavorful.
Ingredients
- Potatoes: 18 small or medium-sized
- Oil: 2-3 tablespoons
- Salt: To taste
- Turmeric Powder: 1 teaspoon
- Fenugreek Leaves Kasuri Methi: 1 tablespoon
- Coriander Fresh: 1 tablespoon
- Onions: 2 large finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Tomato Puree: From 2 tomatoes
- Yogurt: ½ cup
- Tandoori Masala: 1 tablespoon see below for preparation
- Kitchen King Masala: 1 tablespoon
- Kashmiri Red Chili Powder: 1 tablespoon
- Garam Masala: ½ teaspoon
- Nutmeg: A pinch
- Coal: For smoking
- Ghee: 1 teaspoon for smoking
Tandoori Masala Preparation
- Whole Coriander Seeds: 1 tablespoon
- Cloves: 2
- Black Peppercorns: 5
- Dried Red Chilies: 2 seeds removed
- Green Cardamom: 2
- Cinnamon Stick: 1 small piece
- Grind all these spices together to create a coarse powder.
Instructions
- Boil the potatoes until tender. Allow them to cool, then pierce each potato several times with a toothpick.
- In a large bowl, mix the boiled potatoes with oil, salt, and turmeric powder. Toss well to coat. Sauté them on high heat for about 3-4 minutes.
Make the Gravy
- In a pan, heat a bit of oil and add fenugreek leaves and fresh coriander. Sauté for a minute.
- Add the ginger-garlic paste and chopped onions. Cook until the onions turn golden brown.
- Incorporate the tandoori masala, kitchen king masala, Kashmiri red chili powder, and garam masala. Mix well.
- Add the tomato puree and cook until the oil separates from the mixture.
- Stir in the yogurt, making sure to mix quickly to prevent it from curdling.
- Add the sautéed potatoes to the gravy. Season with salt and a pinch of nutmeg. Stir gently to coat the potatoes in the sauce.
- Pour in enough water (about ½ to 1 cup) to create a thick gravy. Simmer on low heat for 6 minutes.
Infuse with Smoky Flavor:
- Light a piece of coal on the stove until red hot. Place it in a small bowl and carefully set it in the center of the potato dish.
- Drizzle a teaspoon of ghee over the hot coal and cover the pan to trap the smoke. Let it sit for about 10 minutes.
- Remove the coal and serve your Tandoori Aloo hot with rice, roti, or paratha. Enjoy the rich flavors and smoky aroma!
Video
Notes
Adjust spices according to your taste preference.
For a vegetarian option, serve with a side of mixed vegetables.
Try this Tandoori Aloo recipe for a deliciously different potato dish that’s sure to impress!
For a vegetarian option, serve with a side of mixed vegetables.
Try this Tandoori Aloo recipe for a deliciously different potato dish that’s sure to impress!
Tried this recipe?Let us know how it was!
