Tandoori Aloo Recipe

Preparation Time: 15 Minutes + Marinating Time

Cooking Time: 9-10 Minutes


  • ½ cup hung yoghurt
  • 2tbsp ginger garlic paste
  • 1tbsp chopped coriander leaves
  • 1tsp chopped green chilies
  • 1tbsp mustard oil
  • 1tbsp fresh lime juice
  • 1 tsp salt
  • ½ tsp turmeric powder
  • ½tsp garam masala
  • 1tsp chat masala
  • 1tbsp kashmiri red chili powder
  • 1tbsp kasoori methi
  • 400g parboiled baby potatoes
  • Oil to fry


  1. Whisk the yoghurt. Mix in all the ingredients to make a fine smooth paste.
  2. Add the parboiled potatoes, mix well and marinate for at least 4 hours in the refrigerator.
  3. Arrange on skewers and suspend across a grill. Grill about 4 inches from heat, turning regularly, until browned in spots and just cooked through (7 -8 minutes).
  4. Baste with oil at intervals. Remove from fire and serve hot with onion rings, and lemon wedges.
  5. Alternatively, bake them in the Oven at 190C for 25 minutes.

(Recipe By Chef Pankaj Bhadouria)

Leave a Comment

Scroll to Top