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Aloo Malai Tikka

Course Main Course
Cuisine Indian



  • Potato
  • Onion
  • Capsicum
  • ½ cup Hung Curd
  • ¼ cup Cream/Malai
  • Cashew Paste
  • 1 tsp Garam Masala Powder
  • ½ tsp Black Pepper
  • 1 tsp Chilli Flakes
  • 1 tsp Dry Fenugreek Leaves
  • 1 tsp Cumin Powder
  • 1 tbsp Corn Flour
  • Salt according to taste
  • Coriander Leaves chopped

Cashew Paste

  • 12-15 Cashew
  • 7-8 Garlic Clove
  • 1 Green Chilli
  • 1 inch Ginger


Cashew Paste

  • In a blender blend cashew, ginger, garlic and chilli together with some water.


  • In a pan add some water and the add in baby potatoes.
  • Boil potato upto 80%, once boiled add drain water and peel potatoes.
  • In a bowl add curd, cream, cashew paste, garam masala, black pepper, chilli flakes, dry Fenugreek Leaves, cumin powder, chopped coriander, salt and mix it well.
  • Now add corn flour to give thickness to the batter. 
  • Add boiled potato, chopped onions and capsicum to the marinade and mix it well using hands, cover it and keep it in fridge for 1 hour.
  • After 1 hour take the vegetables out and place them in the metal skewer.
  • First place in capsicum, onion and then potato, repeat the order until it reaches the top.

Cooking of Tikka

  • Take a large pan and grease it with ghee or butter.
  • Once the pan is hot place the skewers on it and keep on rotating for uniform cooking. Cook till the tikka becomes golden brown.
  • For the tandoor flavour we will grill the tikka on stove.
  • Take a fork and place the skewer in between it and keep on rotating for uniform cooking.
  • Before serving squeeze in few drops of lemon juice and serve it hot.



Shilpi’s Quick Tricks
  • Don’t use potatoes that are very big.
  • Cook the potatoes only till 80% or else it will start breaking.
  • Chop onion and capsicum of medium size.
  • Use fresh cream if malai isn’t there.
  • If you are using wooden skewer, soak them in water for 1-hour prior using.
Keyword appetizer, south indian, tikka
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