Tandoori Potatoes/Aloo
 
Prep time
Cook time
Total time
 
These crispy spicy and delicious tandoori potatoes makes for a great starter for the vegetarians or it's a great side with naan and some sour cream-yogurt dip.
Author:
Recipe type: Sides, Appetizer
Cuisine: Indian
Serves: 4
Ingredients
  • 1 pounds baby potatoes, peeled or partially peeled
  • salt
  • ½ cup yogurt
  • 1 tbsp ginger garlic paste
  • ½ teaspoon kashmiri red chili powder
  • 1 tsp red chilli powder
  • ⅓ tsp turmeric
  • ½ teaspoon garam masala
  • 1 tsp coriander powder
  • 2 tbsp chickpea flour
  • salt to taste
  • 3 tbsp mustard oil or olive oil
  • 1 tsp crushed meethi leaves
  • cilantro to garnish
  • chaat masala to sprinkle
  • Lime or lemon juice to drizzle over
Yogurt and Sour Cream Sauce
  • ½ cup yogurt
  • ⅓ cup sour cream
  • salt and pepper
  • chili flakes
Instructions
  1. Wash, cut the potatoes in half and set aside.
  2. Boil the potatoes for 10 minutes or about 60% cooked. Drain the water and set aside.
  3. In a large bowl, add the yogurt,chickpea flour, ginger garlic paste, kashmiri chili powder, red chili powder, turmeric, garam masala, coriander powder, salt and meethi leaves. Mix everything with oil.
  4. Add the par boiled potatoes in the yogurt mixture and let it marinate for a minimum of 2 hours. If you can leave it overnight, it's even better.
  5. You can make this in a wok or oven. Bake it at 425 degrees for 30 minutes. Toss every 10 minutes.
  6. Take it out and sprinkle some chaat masala and add some chopped cilantro. Squeeze some fresh lemon juice before serving.
  7. Serve it with some sour cream mixed in with yogurt, salt and pepper. Serve it with naan or parathas.
Notes
If you want to make it in a kadahi, just add 2 tbsp of oil and potatoes. Keep tossing till it's all roasted and dried up.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/10/02/tandoori-potatoes/