If you find yourself tired of the same old potato dishes and are in search of a new and exciting recipe to tantalize your taste buds, look no further! Today’s post is all about pan-fried tandoori aloo, a dish that is sure to win your heart over. This simple yet flavorful recipe uses easily accessible ingredients and promises to give a fancy makeover to baby potatoes.
About This Recipe
Potatoes are an incredibly versatile ingredient that can be prepared in numerous ways. From mashed, roasted, and boiled to baked and fried. There are countless ways to enjoy these humble tubers. However, if you’re craving something different, pan-fried tandoori aloo is a fantastic option.
The beauty of this recipe lies in its simplicity. With just a few basic ingredients like ginger, garlic, yogurt, and a blend of aromatic spices, you can create a truly memorable potato dish. The combination of the tangy yogurt, fiery spices, and crispy texture of potatoes will leave your taste buds singing with delight.
Enjoy this Pan-Fried Tandoori Aloo | Aloo Tikka as a delicious appetizer or serve as a side dish with any of your favorite Indian mains. They pair exceptionally well with fragrant rice, naan bread, or even as a filling for wraps and sandwiches. The smoky, spicy, and slightly tangy flavors of this dish are bound to be a hit with your family and friends!
So, the next time you’re looking to add a touch of excitement to your potatoes, give this pan-fried tandoori aloo recipe a try. It’s a perfect blend of traditional Indian flavors and modern culinary techniques. This tandoori aloo recipe is guaranteed to tantalize your taste buds and leave you craving for more.
Tandoori Aloo Ingredients
Baby Potatoes: These small potatoes are perfect for absorbing flavors and maintaining their shape while cooking. They offer a creamy texture and are great for absorbing the tandoori marinade.
Kashmiri Red Chilli Powder: Known for its vibrant red color and moderate heat. Kashmiri red chili powder adds a mild spiciness and a beautiful hue to the dish without being overwhelmingly hot.
Turmeric Powder: A staple in Indian cuisine, turmeric powder not only adds a golden hue but also offers earthy flavors and health benefits. It’s mildly aromatic and contributes to the overall aroma of the dish.
Roasted Coriander & Cumin Powder: This blend brings in a toasty, warm flavor to the marinade. The roasted coriander and cumin powder offer a deep, earthy essence that complements the other spices.
Cumin | Jeera Powder: Cumin powder has a warm, nutty taste and is often used in Indian cooking for its distinct flavor. It adds depth and a slightly smoky essence to the dish.
Garam Masala: A quintessential spice blend in Indian cuisine, garam masala is a mix of various spices like cloves, cardamom, cinnamon, etc. It brings warmth, complexity, and depth to the dish.
Amchur Powder | Dry Mango Powder: Amchur powder lends a tangy, sour taste to the marinade. It adds a hint of acidity and tartness that balances the other flavors.
Corn Flour: Often used as a thickening agent, corn flour in the marinade can help create a crispy exterior on the potatoes while also aiding in the adherence of the spices.
Ginger-Garlic Paste: This combination brings a strong, pungent flavor to the marinade. It’s aromatic and adds depth and complexity to the overall taste.
Curd, beaten: Yogurt or curd acts as a tenderizer and also helps in enhancing the flavors by providing a tangy and creamy base to the marinade.
Capsicum, Tomato, Onion, cubed: These vegetables add freshness, texture, and color to the dish. When grilled alongside the potatoes, they absorb the tandoori flavors, providing a delightful contrast to the potatoes’ richness.
Pan Fried Tandoori Aloo Recipe
To make pan-fried tandoori aloo, start by parboiling the baby potatoes until they are tender. Once they are cooked, drain them and allow them to cool slightly. In the meantime, prepare the marinade by combining yogurt, ginger-garlic paste and other spices. Mix everything well to form a smooth and fragrant paste. Cube green capsicum, tomato and onions.
Next, gently coat the parboiled potatoes and cubed vegetables with the marinade. Ensuring that each everything is well coated. Let them marinate for at least 30 minutes. When you’re ready to cook, heat some oil in a frying pan and carefully place the marinated potatoes in a single layer. Now slowly add cubed vegetables and toss till they turn soft.
Allow the potatoes to pan-fry until they develop a golden and crispy crust on the outside, flipping them occasionally for even cooking. The sizzling sound and enticing aroma filling the kitchen will be hard to resist! Once the potatoes are beautifully browned and cooked through, remove them from the pan. Skewer them alternating with cubed capsicum, tomatoes and onions. Serve hot as an appetizer or with rice.
Pan-fried tandoori aloo makes for a fantastic dish that pairs well with various accompaniments. Here are some serving suggestions to complement the flavors:
- Mint Yogurt Dip: Prepare a refreshing mint yogurt dip by blending fresh mint leaves, yogurt, a hint of cumin powder, salt, and a dash of lemon juice. This cooling dip contrasts beautifully with the warm spices of the tandoori aloo.
- Naan or Roti: Wrap the pan-fried tandoori aloo with freshly made naan or roti. The bread’s softness complements the crispy exterior of the potatoes and works well for scooping up the dish.
- Salad: Create a simple salad with cucumber, tomatoes, onions, and a squeeze of lemon. The crispness of the salad provides a refreshing balance to the richness of the tandoori aloo.
- Pickled Onions: Thinly slice onions and marinate them in vinegar, sugar, and a pinch of salt. These tangy and slightly sweet pickled onions add a zingy contrast to the dish.
- Chutneys: Offer a variety of chutneys such as tamarind, mango, or coriander. These condiments provide additional layers of flavor, enhancing the overall dining experience.
- Rice: Serve alongside fragrant, steamed rice. The neutral flavor of rice helps balance the spices of the tandoori aloo. Pairs perfectly well with Bagara Chawal, Jeera Rice, Ghee Rice, Peas Pulao and Meal Maker Biryani.
- 30 baby Potatoes
- 1 tbsp. Kashmiri Red chili powder
- ¼ tbsp. Turmeric powder
- ½ tbsp. Coriander Powder
- ½ tbsp. Cumin/Jeera powder
- ½ tbsp. Garam masala
- ¼ tbsp. Amchur powder/Dry Mango Powder
- ½ tbsp. Corn flour
- ¼ tbsp. Ginger-Garlic paste
- ½ cup Curd, beaten
- 1/2 green Capsicum, cubed
- 1 Tomato, cubed
- 1 Onion, cubed
How To Make Pan Fried Tandoori Aloo
- Thoroughly wash and scrub the baby potatoes.
- Pressure cook with enough water until they are ¾ th cooked. Drain the water completely and peel the skin. Prick the baby potatoes and set aside.
- In a bowl combine curd, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, ginger-garlic paste and salt.
- Now add semi cooked baby potatoes, cubed green capsicum, tomatoes and onions. Sprinkle corn flour. Toss well and set aside for 20-30 minutes.
- Heat oil 2-3 tbsp. of oil and shallow fry the above marinated baby potatoes. Toss and cook evenly until the baby potatoes are completely cooked.
- Shallow fry cubed and marinated green capsicum, tomatoes and onions. Remove on to a kitchen tissue and set aside.
- Remove on a kitchen tissue and skewer them alternating with cubed capsicum, tomatoes and onions. Serve hot as an appetizer or with rice.
- I served these Pan Fried Tandoori Aloo with Soya Chunks Biryani.
- Add love to make this pan fried tandoori aloo tastes ‘Yummy’.
How To Make Tandoori Aloo | Aloo Tikka Recipe In Oven
Alternatively, you can make this tandoori aloo recipe in oven too. Here is the recipe,
Parboil the baby potatoes until they're almost cooked but still firm. Drain and let them cool.
Once cooled, prick the potatoes with a fork to help the marinade penetrate.
In a mixing bowl, combine the beaten curd, ginger-garlic paste, all the dry spices, corn flour, and a pinch of salt. Mix well to form a smooth marinade.
Add the parboiled potatoes and cubed vegetables to the marinade mixture. Ensure each potato is coated evenly with the marinade.
Let them marinate for at least 30 minutes to an hour in the refrigerator.
Preheat your oven to 400°F (200°C). Thread the marinated potatoes onto skewers, alternating with cubed capsicum, tomatoes, and onions.
Place the skewers on a baking tray lined with parchment paper.
Place the tray in the preheated oven and bake for about 25-30 minutes or until the potatoes are cooked through and have a slightly crispy exterior.
You might want to turn the skewers halfway through for even cooking.
Once done, remove the skewers from the oven.
Sprinkle a little extra chaat masala or lemon juice for added flavor.
Serve the tandoori aloo hot, garnished with chopped cilantro.
Choose even size baby potatoes, so that they cook evenly. You can even leave the skin of potatoes, which imparts earthy flavour to the recipe.
Amount Per Serving: Calories: 268Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 257mgCarbohydrates: 50gFiber: 6gSugar: 7gProtein: 7g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.