Tandoori Aloo is a delicious Indian appetizer where baby potatoes, bell peppers, and onion are marinated in a combination of yogurt and spices, threaded onto skewers, and cooked. Air-fryer, baking, grilling, and stovetop pan instructions are included for the Tandoori Aloo Tikka recipe.
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I used my Instant Vortex Plus 6 Quart Air Fryer for this recipe. I love this because you can get the food in a single layer all at once, and dinner is ready in 30 minutes or less. Any air fryer brand like Cosori 5.8QT, Cuisinart Air Fryer Oven, Ninja Foodi, Instant Pot Duo Crisp works here.
Tandoori Aloo Ingredients
- Potato: I recommend using baby potatoes for the tandoori aloo recipe, in case you can't find them, then you can cut the medium-sized potatoes into 1 - 1 ½ inch cubes.
- Vegetables: I have used yellow and red bell peppers, red onion and cut them into cubes. You may also use vegetables like mushrooms, zucchini, green bell peppers, and pineapples.
- Yogurt: Use plain full-fat hung curd or Greek yogurt for a thick creamy marinade.
- Gram Flour: also known as besan, is added to help potatoes and veggies to coat well and not stick to the air fryer basket/pan. I roast it slightly in a pan on low heat until fragrant and brown, cool, and use. If you don't have besan, use corn or all-purpose flour.
- Ginger and garlic: Mince them finely or use paste.
- Spices: I have used turmeric, Kashmiri red chili powder, cumin powder, garam masala (or tandoori masala), chaat masala, and salt.
- Oil: I used olive oil for cooking.
- Dried fenugreek leaves: Also known as Kasuri methi, give a nice flavor to the dish. If you don't have it, simply skip it.
- Lemon juice: use freshly squeezed lemon/lime juice for the best flavor.
- Cilantro (coriander leaves): for garnish
How to Make Tandoori Aloo Tikka?
The first step is to parboil the baby potatoes. You can parboil the baby potatoes in an Instant pot on High Pressure for 2 minutes, followed by Natural Pressure Release or pressure cook for 1 whistle on the stovetop pressure cooker. Then drain the potatoes very well, pat dry with a kitchen towel, and peel the skin.
In a large bowl, add hung curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasoori methi, lemon juice, salt, oil, and mix everything together.
Add the parboiled baby potatoes, bell peppers, and onion. Toss well to coat. Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours.
Meanwhile, soak wooden skewers in cold water for at least 10 minutes, which prevents them from burning while in the air fryer, oven, or grilling.
Take a skewer, gently thread potatoes, bell peppers, and onion on a skewer, alternating with each other. Similarly, prepare the remaining screwers.
Using Air Fryer
Preheat the air fryer to 360°F (180°C). Arrange all the prepared skewers inside the basket ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the potato and veggies don't dry out.
Cook for 15 minutes at 360°F (180°C). After 10 minutes, turn the skewers, lightly spray or brush with oil and cook for another 5 minutes. Air fryer Tandoori Aloo tikka is ready to serve.
How to Make Aloo Tikka in the Oven & Grill
Oven: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the potatoes don't dry out. Bake for 16-18 minutes, and then broil the skewers on high for 3 to 4 minutes to get slightly charred edges.
Outdoor Grill: Preheat the grill. Line the outdoor grill with aluminum foil to prevent the potato from sticking. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, ensuring the veggies don't dry out. Cook for 16-18 minutes, by turning halfway through.
How to Make Aloo Tikka on Stovetop
You can make this aloo tikka on the stovetop even if you don't have an air fryer, oven, or grill. A stovetop grill pan or even a tawa or pan will work.
Heat the pan or tawa over medium-high heat, and brush or spray some oil on the pan first. Then arrange all the prepared skewers in a single layer. Again lightly brush or spray some oil on the top. Cook from both sides until it turns golden brown.
Serving Suggestions
Serve tandoori aloo tikka with
- onion slices
- lemon wedges
- green chutney
- and a glass of mango lassi
Storage Suggestion
Tandoori Aloo Tikka tastes best if served straight from the air fryer or oven. However, you can refrigerate it in an airtight container for up to 2 days. I do not recommend freezing.
Tips to Make best Tandoori Aloo
- Marinate the potato for at least 30 minutes or a few hours, so they absorb more flavors from the marinade.
- If you see your aloo tikka dry, brush some oil on them to retain the moisture.
- Highly recommend adding besan (gram flour) to the marinade, this step ensures that the besan would help the potato to coat well and not stick to the air fryer basket/pan.
- Make sure potatoes and veggies are the same sizes, this helps for quick and even cooking.
- Make sure to line the tandoori aloo tikka skewers in a single layer in the air fryer basket, leaving some space between each other. Work in batches if needed.
Variations
- I like to use wooden skewers when serving aloo tikka as an appetizer during a party or BBQ. You may also use stainless steel skewers.
- If you do not have skewers, you can place the marinated potatoes and veggies directly on the air fryer basket and cook. Make sure not to overcrowd, and just spray some oil before cooking.
- If you don't have gram flour (besan), then use chickpea flour, corn starch, or all-purpose flour instead.
More Potato Recipes
- Potato Peas Curry
- Potato Biryani
- Aloo Gobi (Potato Cauliflower Curry)
- Potato Sandwich
- Potato Masala
- Aloo Beans
More Air Fryer Recipes
- Air Fryer Tandoori Gobi
- Air Fryer Paneer Tikka
- Gobi Manchurian
- Air Fryer Tandoori Broccoli
- Air Fryer Sweet Potatoes
- Masala Peanuts
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Tandoori Aloo - Air Fryer/ Oven/ Grill
Ingredients
Tikka Masala Marinade
- ½ cup hung curd (or greek yogurt)
- 1 tablespoon besan/gram flour (or chickpea flour)
- 1 tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon cumin powder
- 1 teaspoon chaat masala powder
- ½ teaspoon garam masala (or tandoori masala powder)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice (or amchur powder)
- 1 tablespoon oil
- salt to taste
Other Ingredients
- 1 pound baby potatoes (around 15-16)
- 1 medium bell peppers (red, and yellow) cut into 1-inch cubes
- 1 medium red onion cut into 1-inch cubes
Garnish
- lemon wedges to serve
- onion slices to serve
- chaat masala to sprinkle
- green chutney
Instructions
Parboil Potatoes
- The first step is to parboil the baby potatoes. You can parboil the baby potatoes in an Instant pot on High Pressure for 2 minutes followed by Natural Pressure Release or pressure cook for 1 whistle on stovetop pressure cooker. Then drain the potatoes very well and pat dry with a kitchen towel and peel the skin.
Preparing the Marinade
- In a large bowl add hung curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasoori methi, lemon juice, salt, oil, and mix everything together.Add the parboiled baby potatoes, bell peppers, and onion. Toss well to coat. Cover the bowl and refrigerate for at least 30 minutes or refrigerate for up to 24 hours.
- Meanwhile, soak wooden skewers in cold water for at least 10 minutes which prevents them from burning while in the air fryer, oven, or grilling.Take a skewer, gently thread potatoes, bell peppers, and onion on a skewer, alternating with each other. Similarly, prepare the remaining screwers.
Air Fryer Method
- Preheat the air fryer to 360°F (180°C). Arrange all the prepared skewers inside the basket ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the potato and veggies don't dry out.
- Cook for 15 minutes at 360°F (180°C). After 10 minutes, turn the skewers, lightly spray or brush with oil and cook for another 5 minutes.
Oven Method
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the potatoes don't dry out. Bake for 16-18 minutes and then broil the skewers on high for 3 to 4 minutes to get slightly charred edges.
Grill Method
- Preheat the grill. Line the outdoor grill with aluminum foil to prevent the potato from sticking. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Cook for 16-18 minutes, by turning halfway through.
Stovetop Method
- You can make this aloo tikka on the stove-top even if you don't have an air fryer, oven, or grill. A stovetop grill pan or even a tawa or pan will work.Heat the pan or tawa over medium-high heat, brush or spray some oil on the pan first. Then arrange all the prepared skewers in a single layer. Again lightly brush or spray some oil on the top. Cook from both sides until it turns golden brown in color.
Notes
Tips
- Marinate the potato for at least 30 minutes or few hours so they absorb more flavors from the marinade.
- If you see your aloo tikka becoming dry, then brush some oil on them to retain the moisture.
- Highly recommend adding besan (gram flour) to the marinade, this step ensures that the besan would help the potato to coat well and not stick to the air fryer basket/pan.
- Make sure potatoes and veggies are the same sizes, this helps for quick and even cooking.
- Make sure to line the skewers in a single layer in the air fryer basket leaving some space between each other. Work in batches if needed.
Variations
- I like to use wooden skewers when serving aloo tikka as an appetizer during a party or BBQ. You may also use stainless steel skewers.
- If you do not have skewers, you can place the marinated potatoes and veggies directly on the air fryer basket and cook. Make sure not to overcrowd and just spray some oil before cooking.
- If you don't have gram flour (besan) then use chickpea flour, corn starch, or all-purpose flour instead.
Nutrition
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