Tandoori Aloo


Yet another vegetarian starter recipe with Aloo (potato)! Potato is the most common and widely available vegetables. I have shared many recipes with potato but never a tandoor recipe with Aloo. There were a packet of baby potatoes in my refrigerator and I thought enough of having ‘Aloor Dum’! This time something different to be made… so decided to prepare Tandoori Aloo. And it tasted so good that I decided to share the recipe with you. I have used very simple and basic masalas for making this recipe you may add or alter as per your choice.



  • Baby Potato – ½ kg (Par boiled with skin)
  • Hung Curd – 150 gms
  • Ginger Paste – 1 Tbsp
  • Cumin Powder – ½ tsp
  • Tandoori Masala – 1 ½ tsp
  • Garam Masala Powder – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Red Chilli Powder – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Chaat Masala – 1 tsp
  • Lemon Juice – 2 tsp
  • Mustard Oil – 2 tsp
  • Butter – 2 Tbsp
  • Chopped Coriander – ¼ cup
  • Sugar – ½ tsp
  • Salt – To taste


  1. Parboil the baby potatoes adding a little salt. Then drain out the hot water and dip the potatoes in cold water. Peel the skin and keep aside.
  2. Take a bowl and mix all the ingredients mentioned above.
  3. Coat the potatoes well with the marinade. Set aside for 30 minutes.
  4. Meanwhile soak the wooden skewers in water for 30 minutes.
  5. After 30 minutes take out all the skewers from water and apply a little oil on each of them.
  6. Now arrange the marinated potatoes one by.
  7. Heat a tava or skillet and add 1 tsp butter.
  8. Now arrange the skewered potatoes on the skillet in single layer.
  9. Grill the potatoes till they turn golden brown on all sides and brown spot appears on all sides. Turn them from time to time and apply some butter if required.
  10. Serve hot with mint-coriander chutney and tomato slices.

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