How To Prepare Smoky Tandoori Aloo For Starters

Tandoori Aloo is a quintessential Indian dish that brings bold flavours, a smoky aroma, and vibrant colour to any dining experience. Perfect as a starter or a side dish, it combines crisp, golden potatoes with a rich blend of spices, offering both taste and visual appeal. Marinated in yoghurt and traditional Indian seasonings, it delivers a restaurant-quality flavour in the comfort of your kitchen. Ideal for festive occasions, casual family meals, or entertaining friends, Tandoori Aloo is easy to prepare and irresistibly flavourful. Each bite is a combination of spice, texture, and warmth that elevates simple potatoes into a culinary delight.

Ingredients Needed

• 6 medium-sized potatoes, boiled and peeled

3 tablespoons thick yoghurt

1 tablespoon ginger-garlic paste

1 teaspoon red chilli powder

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon chaat masala

2 tablespoons mustard oil

Salt to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Preparation Method

1. Boil the potatoes until tender, then allow them to cool completely. Slice or halve them according to preference.
   
   
2. In a mixing bowl, combine yoghurt, ginger-garlic paste, red chilli powder, turmeric, garam masala, chaat masala, mustard oil, and salt to create a smooth marinade.
   
   
3. Add the boiled potatoes to the marinade, ensuring each piece is evenly coated. Let them rest for 30–45 minutes to absorb the spices.
   
   
4. Preheat your oven to 200°C or prepare a tandoor if available.

Arrange the marinated potatoes on a greased tray or skewer them if using a tandoor. Roast for 25–30 minutes, turning midway, until golden and slightly charred.

Garnish with fresh coriander leaves and serve with lemon wedges for added zest.

Tips for Perfect Tandoori Aloo

• Use medium-sized potatoes to ensure even cooking.
  
  
• Hung yoghurt or thick yoghurt prevents the marinade from being too watery.
  
  
• Adjust spices according to taste; for extra heat, add a pinch of black pepper or cayenne.

Roast at high temperature for a crisp exterior while keeping the inside soft.

Marinate for longer if possible; flavours intensify over time.

Serving Suggestions

Tandoori Aloo pairs wonderfully with naan, roti, or steamed rice. It works as an appetizer at dinner parties, a snack with green chutney, or a side dish in a traditional Indian thali. For extra flair, serve alongside mint yoghurt dip or a tangy tamarind sauce.

Tandoori Aloo is more than just a potato dish; it is an experience of flavours, textures, and aromas that can transform any meal. Simple to prepare yet visually appealing and delicious, it is ideal for both everyday meals and special occasions. With its perfect balance of spice, smokiness, and creaminess, Tandoori Aloo continues to be a favourite in Indian cuisine, delighting both vegetarians and food enthusiasts alike.