Tandoori Aloo (Tandoori Potatoes): melt in your mouth tandoori aloo / tandoori potatoes made using yogurt, Indian tandoori spices, and potatoes in an air fryer and oven.
Tandoori Aloo, also known as Tandoori Potatoes is my favorite spring-summer recipe for weekend brunches or even parties/potluck.
Before we get into the details of the recipe, lets discuss:
What is Tandoori Aloo?
It’s nothing but potatoes marinated in a spicy yogurt+Indian herb-spice mix and then cooked in a large Indian clay pot tandoor or oven.
Extremely Popular Indian recipe and is one of the gems of Traditional Indian cooking.
Ingredients for Tandoori Aloo (Tandoori Potatoes):
- Potatoes (aloo) – I use russett but you can use any white/yellow potatoes.
- Tandoori Masala
- Indian Spice Mix
- Lemon Juice
How to Make Tandoori Aloo / Tandoori Potatoes at Home:
Now, as most of us donot have a tandoor at home (clay pot oven), there are various different ways you can make this recipe at home. You can:
Make them in an Air Fryer (like we are doing today)
Make them in a regular kitchen oven
Make them on Stovetop (yep, its quite possible).
As I had mentioned above, today we are cooking the aloo / potatoes in my most favorite kitchen gadget ‘Air Fryer’.
Benefits of Cooking the Aloo in Air Fryer:
The Biggest Benefit is Convenience. No preheating the oven and no heavy gadget involved.
Less cooking time and the air fryer technology makes them evenly golden brown + crisp on the outside.
Minimal oil usage
You can freely open the air fryer basket to keep checking the process
Important Tips while Making Tandoori Aloo Recipe:
As easy the dish sound, there is one catch, you need the proper mix of herbs+spices to guarantee that delicious recipe everytime.
You can use any kind of boiled potatoes.
You Need to / Only use Thick or Greek Yogurt. you do not want any watery paste.
Never and I repeat Never mix salt during Marination! (salt releases water hence if used in marination, will make the mix watery even before you start roasting these).
Never over-crowd the baking pan/air fryer basket or even the pan if roasting on the stovetop.
Always dry roast the spices to remove that raw flavor and add smokiness to the dish.
Serving the Tandoori Potatoes:
Once the potatoes are ready, always serve them immediately for that perfect crispy on the outside and melting potatoes in every bite. I usually serve it with:
Chat Masala – optional and can be sprinkled on top. This adds a tangy flavor
Fresh Lemon Wedges – nothing compares to fresh lemon juice on savory Indian snacks.
Fresh Cilantro – it’s the default on every savory Indian dish 😉
So, this weekend or for your upcoming party/potluck, try this Tandoori Aloo recipe and surprise everyone.
It’s also a great recipe to serve with drinks or for tea parties too.
I usually make a big batch and save some for later use. That’s the other benefit of Air-Fryer recipes that you can quickly heat them to their original taste.
The recipe can stay in the fridge for up to 2 days. I would not suggest keeping it for longer as it contains dairy.
Tried Our Recipe – AWESOME!!!
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You can Also Try these Tandoori Recipes:
- 12 Medium Boiled Potatoes - quartered
- 3 Tbsp Oil or Cooking Spray - for air-frying the potatoes
- 1 Tbsp Salt
- 1.5 Cups Yogurt - thick or greek
- 1 Tbsp Ginger Paste
- 1/2 Tbsp Garlic Paste
- 4 Tbsp Fresh Lemon Juice
- Red Food Coloring
- 4 Tbsp Olive Oil - for Marination
Spices for Marination:
- 1 Tsp Turmeric
- 1 Tbsp Red Chili Powder - use a mild one
- 2 Tbsp Coriander Powder
- 1 Tsp Cumin Powder
- 1 Tbsp Dry Mango Powder (Optional)
- 1/4 Tsp Ajwain - carom seeds
Dry Roast the Spices:
- Heat a small pan and dry roast the spices for a minute over low flame. (this removes any rawness from the spice and gives it a smokey flavor).
- Pulse the spices for a minute to make sure ajwain (carrom seeds) are powdered.
Marinate the Potatoes:
- In a large bowl, add all the marination ingredients (yogurt, ginger+garlic paste, lemon juice, oil and food color).
- Now add the roasted spices and whisk everything to a smooth mix.
- Add the boiled quartered potatoes and mix everything using a fork (make sure to coat each potato).
- Cover the bowl with a plate or cling wrap and keep in the fridge for a minimum of 30 minutes to 4hrs. (this helps marinate properly).
Making in Air Fryer Tandoori Aloo:
- Place a foil on the bottom of the air-fryer basket.
- Remove the marinated potatoes from the fridge, add salt and mix using a fork.
- Transfer the potatoes to the foiled air fryer basket (you can do this in batches of 2).
- Spray cooking oil and air fry on 320 for 15 minutes. ( you can stop in between and turn the potatoes a little).
- After 15 minutes, the potatoes are cooked and some might be slightly charred but that's okay.
- Transfer the air fried batch to serving plate and add the remaining batch to cook in air-fryer.
- After 15 minutes, remove the other batch too and transfer to a serving plate.
Oven-Baked Tandoori Aloo:
- Line the baking tray with foil and spray evenly with oil.
- Remove the marinated potatoes from the fridge and place them with some gap on the lined baking tray.
- Bake for 15 mins.
- After 15 mins, set the oven to medium broiler setting.
- Place the cooked potatoes on the top rack of the oven and broil for 3-5 mins or till you achieve the desired charred look. (Please keep an eye as every oven is different and too much broil will burn the dish).
- Remove the broiled potatoes from the oven.
Serving the Tandoori Aloo:
- Place the tandoori aloo / tandoori potatoes in a large bowl.
- Sprinkle some Indian Cilantro chutney / Dhaniya Chutney on top.
- Squeeze some lemon juice and sprinkle some chat masala (optional).
- Serve fresh and enjoy.
Amount Per Serving: Calories: 234Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 5mgSodium: 524mgCarbohydrates: 105gFiber: 11gSugar: 13gProtein: 14g