Rinse the potatoes and boil them using pressure cooker. It should be cooked only 70% and also it should be stiff.
Peel off its skin and cube them and set aside.
Now take a mixing bowl and add hung curd, gram flour, kasuri methi, ginger garlic paste, kashmiri red chilli powder, pepper powder and salt and combine well.
Further add 1 tbsp oil and prepare a smooth paste. If it is too thick you can add a tsp of water.
Now add cubed potatoes in to mixing bowl and marinate well with the prepared paste.
Set aside for half an hour so that potatoes absorb all the flavour. Once the marination time is over thread the marinated potatoes onto skewers.
Heat a non stick pan and grease it with butter along with a tablespoon of oil. Place the skewers one by one onto greased pan and cook in a low flame every time rotating them so that all the sides are cooked evenly.
When they are cooked properly take one skewer in hand at a time and cook under direct flame for few seconds till they are nicely charred.
You should be very quick enough while cooking on direct flame and you need to keep rotating.
Repeat this procedure till all the kebabs are nicely charred which gives tandoori flavor.
Serve hot tandoori aalu kebabs with mint yogurt dips or any other dips, chutney of your choice.