Tandoori Aloo

A little spicy but simple marination and a quick stir fry will turn boiled baby potatoes into exotic Tandoori Aloo. Can be made in microwave or on gas stove easily. Its myth that potatoes are fattening, its us who make them fattening by consuming it in wrong way. This powerhouse of complex carbs, various b vitamins and minerals make it a wonderful food. So go ahead and make a super tasty version of Aloo.

Preparation time: 10 mins

Cooking time: 15 mins

Serves: 4


baby potatoes : 400 g

kasoori methi: 1/2 tsp

salt: as per taste

ghee + oil: 2 tbsp

fresh coriander leaves: for garnishing

Curds: 1 tbsp

Garam masala: ½ tsp

Marination paste:

Dry whole kashmiri chillies: 5-6 nos

Garlic: 3-4 cloves

Ginger: ½ “ piece

Coriander cumin seeds powder: 1 tbsp

Amchoor powder: ½ tsp


  • First prepare marination paste. Take whole kashmiri chillies and soak them in warm water for 8-10 mins or till soaked completely.
  • Then take them along with garlic & ginger into blender.
  • Add a little water and blend into smooth paste. Now take the paste in bowl, add coriander cumin seeds powder, amchoor powder and mix well.
  • Now boil the baby potatoes along with salt.
  • Peel them and marinate them in the prepared paste for 15 mins such that it covers all the potatoes.
  • Take the oil+ghee  in hot skillet, now add kasoori methi, the marinated potatoes and the left over marination paste and sauté for 5 mins.
  • Now add curds and garam masala and mix well.
  • Simmer for 5 mins.
  • Garnish with fresh coriander leaves and serve hot.

Nutritional Value:

Energy: 173 k cal

Carbs: 25.3 g

Protein: 3 g

Fat: 6.3 g

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