Monday, 1 February 2016

How to make Tandoori Aloo with gravy

Recipe of Tandoori Aloo in yogurt based gravy

Tandoori aloo in yogurt based gravy are spiced baked baby potatoes which can easily made in oven to perfection served in yogurt based thick gravy. It is perfect side dish for parties and dinner which can be served with any Indian flatbread. It is a popular tandoori dish which you will find in the menu's of the restaurants of north India.

Tandoori aloo

I have marinated them in yogurt and spices for few minutes and then bake them in oven. It is an easy recipe which tastes great. It is a healthy way of cooking baby potatoes and can be eaten guilt free. You can customize spices according to your taste by increasing or decreasing the ratio.

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes60 minutes1 hour, 10 minServes 4 

Recipe Type : Snack
Cuisine : Indian

Ingredients :
  • 20 baby potatoes
  • 1 tablespoon gram flour
  • 1 teaspoon ginger garlic paste
  • 2 finely chopped green chillies
  • 1 teaspoon turmeric
  • 1 teaspoon chilly powder
  • 1 teaspoon coriander powder
  • 2 teaspoon chaat masala
  • 1 teaspoon garam masala
  • Salt according to taste
  • 3 cups fresh yogurt
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon pepper
  • 1 lemon 
  • oil
Preparation :

tandoori aloo,aloo tikka,baby potatoes,spiced potatoes,masala aloo

  • Wash baby potatoes in running water 
  • Heat water in a pan and when it boils, immerse baby potatoes and cook until they are half boiled. Don't overcook the potatoes, they should not be soft or properly boiled.
  • Pour the yogurt in a muslin cloth and squeeze all the water from it
  • Frisk yogurt and add salt, turmeric, chilly, coriander powder, chaat masala, garam masala, pepper and lemon. Mix it well. The consistency of the marination should be semi thick.
  • Keep aside half of the marination mixture
  • Coat the mixture on potatoes and make sure they are covered properly 
  • Add the remaining mixture on the top of the potatoes and keep them aside for 15 minutes or more
  • Prepare the baking tray with silver foil and sprinkle oil on it
  • Spread it evenly on the tray
  • Preheat the oven at 180 degrees for 10 minutes
  • Put marinated potatoes on the plate giving space in between every potato
  • Bake them at 180 degrees for 25 minutes, don't forget to check the potatoes after every 10 minutes and turn them after sprinkling some oil on it, to cook it from all the sides.
  • Take them out and check if they are crispy enough
  • If you want them to be more crispy, bake for some more time
  • In a deep pan, heat oil, add ginger garlic paste and green chillies in it
  • Add remaining marination mixture and gram flour in it
  • Add 1 tablespoon of water, whisk it well and make sure that no lumps are formed
  • Add salt, spices according to taste, cook it on low flame for 10 minutes until its consistency is thick
  • Add baked tandoori aloo in it and cook on low flame for few minutes
  • Serve hot crispy tandoori aloo in yogurt based gravy with Indian flat bread
Tandoori aloo

Note : 
  • Make sure to check the potatoes in the oven while baking, to be sure that they are not getting overcooked
  • Spices can be modified according to taste
  • Time of marination depends on the time you have at hand, you can keep it upto 4 or 5 hours

You can also check out glossary of Indian spices from English to Hindi with health benefits


  1. A filling and delicious side dish.

  2. Well I’m a sucker for tandoori aloo! What a fantastic recipe, Ritu! Loved it!

  3. Hi Ritu, this looks interesting and tempting recipe to enjoy with roti or naan.

  4. Tandoori and potato in one dish. I'm in love with this! : )

  5. Rittuuuu I lovvveee tandoori aloo but never tried with gravy..... I am gonna try this and I am sure my family will love thiss

  6. Easy, creamy, tasty, what else do we need in a dish? Looks Fantastic Ritu!


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