Tandori Aloo

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 300 g - baby potatoes
  • 300 g - thick curds
  • 1 big capsicum (cut into big cubes)
  • 1 big onion (cut into big cubes)
  • 2 tsp - ginger garlic paste
  • 1.5 tsp - green chilli paste
  • 1.5 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 1 tsp - cumin seed powder
  • ½ tsp - garam masala powder
  • 3 to 4 tbsp - oil (for brushing)
  • few drops orange colour
  • salt to taste

How to Make Tandori Aloo

  • Wash and pressure cook the potatoes on a high flame till 2 whistles.
  • Cool completely and remove.
  • Smear little salt on the potatoes.
  • Tie the curds in a fine muslin cloth for 40 mins.
  • In a bowl, mix together curds, ginger-garlic paste, green chilli paste, powdered masalas, salt, 1 tbsp oil and few drops of orange colour . Mix well.
  • Marinate the potatoes, capsicums and the onions in the curd mixture for 40 mins.
  • Thread the vegetables alternately on skewers.
  • Grill them in a pre-heated oven at 160 degree C.
  • Brush the vegetables with little oil while turning sides.
  • Grill till the curd mixture is fairly dry.
  • Serve hot with green mint chutney and onion kachumbar.

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