Tandoori Aloo is a delicious Indian dish that features marinated and roasted potatoes, typically prepared in a tandoor, a traditional clay oven. The potatoes are coated in a flavorful mixture of yogurt and a blend of aromatic spices, including cumin, coriander, turmeric, and garam masala. This marinade imparts a rich and smoky flavor to the potatoes, while the high-heat cooking method in the tandoor results in a slightly charred and crispy exterior. Tandoori Aloo can be served as a flavorful appetizer, snack, or side dish, often accompanied by a cooling mint yogurt sauce or chutney for added freshness. This dish is popular in Indian cuisine, known for its bold and enticing blend of spices.
Here’s a detailed recipe for you:
Ingredients:
- 6-8 medium-sized potatoes, parboiled and peeled
- 1 cup plain yogurt (hung curd/thick yogurt works best)
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons tandoori masala
- 1 tablespoon red chili powder (adjust according to spice preference)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Chopped fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions:
- Preheat your oven to 200°C (400°F). If using a grill or barbecue, prepare it for medium-high heat.
- Parboil the potatoes in a pot of boiling water until they are slightly tender. Drain the water and let the potatoes cool down. Peel them and pat dry using paper towels. You can also prick the potatoes with a fork in a few places to help the marinade penetrate better.
- In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, tandoori masala, red chili powder, coriander powder, cumin powder, turmeric powder, salt, and oil. Mix well to form a smooth marinade.
- Gently coat the parboiled and peeled potatoes with the marinade, ensuring they are evenly covered. You can use a brush or your hands to coat them thoroughly.
- Let the potatoes marinate for at least 30 minutes to an hour. For a more intense flavor, you can refrigerate them for a few hours or overnight.
- If using an oven, place the marinated potatoes on a baking tray lined with parchment paper or aluminum foil. If using a grill or barbecue, place them on skewers or a grill tray.
- Roast the potatoes in the preheated oven for about 30-40 minutes or until they are golden brown and crispy on the outside, flipping them halfway through for even cooking. If using a grill or barbecue, cook until they get charred marks and are cooked through.
- Once done, remove the tandoori potatoes from the oven or grill. Garnish with chopped fresh coriander leaves and serve hot with lemon wedges on the side.
Enjoy these flavorful tandoori aloo as a delicious appetizer or as a side dish with your favorite dips or chutneys!
