Tandoori Aloo

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

Rate This Recipe


  • 4 large potatoes
  • oil for basting
  • For the Stuffing:
  • 4 tsp - butter
  • 4 tbsp - fresh pomegranate seeds
  • 2 tsp - ginger slivers
  • 2 green chillies, deseeded and finely chopped
  • 1 tsp - cumin seeds, roasted and crushed
  • 1 tsp - lemon juice
  • salt to taste

How to Make Tandoori Aloo

  • Potatoes can be cooked either in tandoor after basting or can be wrapped in an aluminium foil and cooked in a grill or a barbeque.
  • When ready, take them out of the foil, peel and cut them lengthwise.
  • Scoop out the pulp, leaving a 1 cm wall outside.
  • Wrap the potatoes in aluminium foil to keep them warm.
  • Mash the pulp.
  • Add butter, green chillies, pomegranate seeds, cumin seeds, salt and lemon juice, mix.
  • Fill the potatoes with the stuffing and garnish with ginger slivers.
  • Serve hot, if need be, they can be re-heated on a hot pan for 2 mins.