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 Yogurt 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:
Dhaniya Chutney | Indian Cilantro Coriander Chutney
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.
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You can Also Try these Tandoori Recipes:
Tandoori Fish Tacos (Indian Grilled Fish Tacos Recipe)
Quick Tandoori Salmon Recipe in Oven and Air Fryer
Tandoori Fish Tikka (Made in Oven)
