Tandoori Aloo
Baby potatoes are parboiled, coated in a thick spiced yogurt marinade, and roasted until lightly charred at the edges. This tasty starter brings classic tandoori flavor with a soft center and smoky finish.
For 16 servings
- boil · ~15 min
Boil the potatoes until just tender.
1.Add water to a pot and bring it to a boil.2.Add the baby potatoes and cook until just tender, not falling apart, about 12-15 minutes.3.Drain the potatoes well and let them cool enough to handle.TIPDo not overboil the potatoes or they can break while coating and grilling. - prep · ~5 min
Peel and score the potatoes.
Peel the cooled potatoes if you like a smoother finish, then prick or lightly score them with a fork so the marinade can cling better and flavor the center.
- mix · ~4 min
Make the tandoori marinade.
1.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, lemon juice, mustard oil, and salt to a bowl.2.Whisk until smooth and thick.3.Taste the marinade and keep it tangy and well spiced. - rest · ~20 min
Marinate the potatoes.
Add the potatoes to the bowl and coat them gently on all sides. Rest for 20 minutes so the marinade sticks well.
TIPA thick marinade works best; if it looks thin, whisk it a little longer before adding the potatoes. - grill · ~12 min
Grill the potatoes until charred in spots.
1.Thread the marinated potatoes onto soaked skewers, or place them directly on a hot greased grill pan.2.Cook over medium heat, turning every 2-3 minutes, until the edges are lightly charred and the coating looks set, about 10-12 minutes total.3.Brush any leftover marinade on top only in the first few minutes of grilling.TIPUse medium heat so the yogurt coating sets and browns instead of burning too quickly. - serve
Serve the tandoori aloo hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboil only until a knife meets slight resistance; overcooked baby potatoes will split while skewering.
- 2Let the potatoes steam-dry after draining so the yogurt marinade clings instead of sliding off.
- 3Lightly scoring the potatoes helps the tandoori masala seep in without making them crumble.
- 4If the yogurt is loose, strain it briefly before mixing the marinade for a thicker coating.
- 5Crush kasuri methi between your palms just before adding to release a stronger, more restaurant-style aroma.
- 6Brush leftover marinade only at the start of grilling; later brushing can make the coating wet and patchy.
- 7For make-ahead prep, marinate the potatoes and refrigerate for a few hours, then grill just before serving.
Adapt it for your goals.
Oven-baked
Roast the marinated potatoes on a greased tray at high heat, turning once, for a hands-off version with browned edges.
air fryerAir-fryer
Cook in a preheated air fryer for faster weeknight tandoori aloo with less oil and crisp, charred spots.
extra spicyExtra-spicy
Increase red chili powder or add a little green chili paste for a hotter starter that pairs well with mint chutney.
paneer potato mixPaneer-potato-mix
Add paneer cubes to the same marinade and skewer with the potatoes for a richer mixed tandoori platter.
Why this is on our healthy list.
Protein From Yogurt
The yogurt-based marinade adds protein and also brings a pleasant tang that balances the earthy potatoes.
Spice-Rich Marinade
Ginger, garlic, cumin, coriander, turmeric, and fenugreek contribute aromatic plant compounds along with bold flavor.
More Satisfying Than Fried Snacks
Because the potatoes are grilled or pan-roasted after parboiling, this starter avoids the heavy feel of deep-fried potato appetizers.
Frequently asked questions
Yes. Roast them in a hot oven or use an air fryer until the coating is set and the potatoes are lightly charred in places.
