Tandoori Aloo / Oven roasted potato | How to make Tandoori Aloo / Oven roasted potato

By manju shah  |  23rd Jan 2016  |  
4.6 from 5 reviews Rate It!
  • Tandoori Aloo /  Oven roasted potato, How to make Tandoori Aloo /  Oven roasted potato
Tandoori Aloo / Oven roasted potatoby manju shah
  • Prep Time

    12

    Hours
  • Cook Time

    25

    mins
  • Serves

    2

    People

281

5





About Tandoori Aloo / Oven roasted potato

Tandoori Aloo/Potato. Lip smackingly delicious snack. Can be served as a snack, starter or side dish. A guilt free snack as its OIL- FREE.

Tandoori Aloo / Oven roasted potato, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tandoori Aloo / Oven roasted potato is just mouth-watering. This amazing recipe is provided by manju shah. Be it kids or adults, no one can resist this delicious dish. How to make Tandoori Aloo / Oven roasted potato is a question which arises in people's mind quite often. So, this simple step by step Tandoori Aloo / Oven roasted potato recipe by manju shah. Tandoori Aloo / Oven roasted potato can even be tried by beginners. A few secret ingredients in Tandoori Aloo / Oven roasted potato just makes it the way it is served in restaurants. Tandoori Aloo / Oven roasted potato can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tandoori Aloo / Oven roasted potato.

Tandoori Aloo / Oven roasted potato

Ingredients to make Tandoori Aloo / Oven roasted potato

  • Baby potatoes - 18
  • Hung curd - 3 ½ tablespoon
  • Ginger –garlic paste - Little less than ½ tsp
  • Kasuri Methi/Dried fenugreek leaves - 1 tablespoon
  • Tandoori Chicken Masala/ Tandoori Masala - 1 tsp
  • Red chilli powder - ½ tsp or to taste
  • Green coriander (chopped) - 1 tablespoon
  • Oil - For greasing
  • Salt - to taste

How to make Tandoori Aloo / Oven roasted potato

  1. Take the potatoes and wash them thoroughly. Pressure cook them till partially boiled or for 2 whistles. Remove. Peel off the skin and set aside.
  2. Take a large mixing bowl, add in curd, dried fenugreek leaves, salt, red chilli powder, tandoori masala and ginger garlic paste. Mix everything very well and make the marinade. Marinate the potatoes for 10-12 hrs for best results.
  3. Add the peeled potatoes in the prepared marinade and mix well with hands. Cover the bowl with a cling film and keep in the fridge for overnight or 10-12 hrs.
  4. After 10-12 hrs, remove it from the fridge and leave for 10 minutes to come to room temperature.
  5. Meanwhile, preheat the oven at 180 degree and line a baking tray with aluminium foil. Spray some oil to avoid sticking and arrange the marinated potatoes in it.
  6. Bake at 180 degree for 15 minutes, after that reduce the temperature to 160 degree and bake for another 10 minutes. While baking keep checking after 15 minutes as the temperature settings varies from oven to oven. If you find that your potatoes are cooked well with marination you can remove them from the oven.
  7. Remove from oven. Serve warm, garnished with coriander.

My Tip:

1. Instead of baby potatoes you can take big potatoes and dice them. 2. Partially boil the potatoes. Do not over boil them as they may break while marination.

Reviews for Tandoori Aloo / Oven roasted potato (5)

Poonam Mehana year ago

has anyone tried this receipe in Airfryer...
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Anita Bafna2 years ago

can v use oxy fryer
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Ritu Sharma2 years ago

Great innovation :)
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Shiny Singh2 years ago

Yummy dish!
Reply

Zeenath Khaja Khaja2 years ago

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