Tandoori Aloo is delicious served hot or cold
This tandoori aloo recipe has just recently become one of my daughter’s favourites. I have to say I couldn’t believe it because she is usually the picky one. She actually saw the potatoes marinading for several hours which I thought would turn her off but when she saw the finished dish, she couldn’t wait to dig in!
This is an easy recipe to make and it is so good! For best results roast and grind your own spices as describe below but if pushed for time you can always use good quality spice powders. Tandoori aloo goes great with almost any Indian curry but it is also a nice side dish with most meats and vegetables regardless of how they are cooked.
Whatever you do, don’t throw away the left-overs! Tandoori aloo can be easily re-heated or even served cold with a salad. In fact the fantastic flavours actually improve with time.
- 4 large potatoes
- 3 tablespoons Plain Greek Yogurt
- 3 tablespoons double cream
- 3 tablespoon vegetable oil
- 1 heaping tablespoon gram flour
- 5 cloves garlic – smashed and finely chopped
- 1 inch piece of ginger – grated
- 3 green chillies – chopped
- 1 tablespoon fenugreek leaves
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 3 tablespoons chopped coriander
- 3 tablespoon melted ghee (optional)
- Flaky salt and freshly ground black pepper to taste
- I usually start by preparing the spices. Place your cumin and coriander seeds in a small frying pan and dry fry over medium heat until the spices begin to smoke.
- Remove from the heat and grind to a powder using a pestle and mortar or a spice grinder.
- Now heat water in a large pan that is big enough to hold the potatoes. While the water is heating, peel the potatoes.
- Once the water is boiling, place the potatoes in the water and cook for about 10 minutes. The potatoes should not be soft but just slightly cooked.
- Remove from the water using a colander and then shake the lightly cooked potatoes around sot that they become slightly fluffy on the outside. Move them to a cutting board and cut each potato into two halves down the center.
- While the potatoes cool, place all of the rest of the ingredients into a blender except for the ghee and salt and pepper and blend to a fine paste.
- Pour this marinade of the potatoes and allow to marinade for 2 to 3 hours.
- Pre-heat your oven to its highest setting.
- Pour the vegetable oil into a baking dish and coat the potatoes
- Bake for 20 minutes and then turn them over and bake for another 20 minutes.
- Stir the potatoes another time and bake for another 20 minutes. You may want to turn them a couple of time during the last 20 minutes so they get nice and crispy in the oil.
- Sprinkle with flaky salt and freshly cracked black pepper to serve. If you’re not on a diet like me, pour the melted ghee over the potatoes for the last five minutes of cooking.