Meal Prep · Indian
Tandoori Aloo
Spicy, smoky, and perfectly roasted potatoes, a delightful vegetarian Indian appetizer or side dish.
Ingredients
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Step-by-step- Wash and par-boil the baby potatoes until they are about 80% cooked and tender when pierced with a knife but still firm. Drain and let them cool completely.
- In a large mixing bowl, combine the thick yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, chaat masala, kasuri methi, lemon juice, mustard oil, and salt. Mix well to form a smooth marinade.
- Add the cooled par-boiled potatoes to the marinade. Gently toss to ensure all potatoes are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.
- Arrange the marinated potatoes in a single layer on the prepared baking tray. Ensure there is some space between them for even roasting.
- Bake for 25-30 minutes, flipping them halfway through, until the potatoes are golden brown, slightly charred, and cooked through. Alternatively, you can air-fry them at 180°C (350°F) for 15-20 minutes, shaking the basket occasionally.
- Garnish with fresh chopped cilantro and serve hot with mint chutney or as a side with your favorite Indian meal.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Tandoori Aloo in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 1 month
While best fresh, Tandoori Aloo can be frozen. Cool completely, then transfer to a freezer-safe bag or container. Note that potatoes may become slightly softer upon thawing.
Reheat Oven/Air Fryer/Microwave
For best texture, reheat in a preheated oven at 180°C (350°F) for 10-15 minutes, or in an air fryer at 160°C (325°F) for 5-7 minutes, until heated through and slightly crisp. Microwave for 1-2 minutes for a quicker reheat, though crispiness will be reduced.
Chef’s Corner
- Use thick yogurt: Draining regular yogurt for 15-20 minutes in a muslin cloth removes excess water, making the marinade thicker and cling better to the potatoes.
- Par-boiling is key: Don’t overcook the potatoes during par-boiling; they should still be firm. This ensures they cook thoroughly without becoming mushy during roasting.
- For smoky flavor: If you have a charcoal piece, you can perform ‘dhungar’. Heat a small piece of charcoal until red hot, place it in a small steel bowl in the center of the marinated potatoes, drizzle a spoon of ghee or oil over it, and immediately cover the bowl for 5-7 minutes to infuse a smoky aroma.
