Tikka spiced baby potatoes have become a mainstay on Indian restaurant menus. A few years ago, I would have scoffed at the thought of Tandoori Potato or Tandoori Aloo. For me, the buck stopped at Tandoori Chicken. Even after going vegetarian, I could not imagine paying much attention to the spud, and it never made it to the Tandoori veg starters list.
As I dived more into experimenting with food and learning the nuances of cooking, I realized that the Tandoori Masala or Tikka Masala Spice was the main thing here. So Paneer Tikka or Tofu Tikka were fine, maybe some mushrooms, but potatoes did not make the cut. Until I tasted some Tandoori Aloo as part of a sampler. And then there was no going back.
Anyone who loves a baked potato (I do), knows what magic the process of baking works on the potato. Now imagine tiny baby potatoes instead of the large Idaho spud. The skin easily sizzles and crisps, and the inside of the potato grows delicious with this super easy Tandoori Marinade.
In case you missed it, I blogged about a very easy Tandoori Spice Mix or Tikka Masala Spice Mix a few days ago. I am using the same dry rub or dry spice powder to create the luscious marinade for these baby potatoes to make aloo tikka. I also threw some mushrooms on, because grilled mushrooms are so Yum. They are more yum when slathered in this tandoori spiced marinade.
I have tried to provide step by step pictures. Marination time needed is not a lot, but you can do it a day earlier to save time. My oven runs very cold so it took me over 90 minutes to get the potato right. So I do recommend boiling them for a few minutes before marinating them to shorten your oven time. Just take care not to overcook or cook them.
Typical accompaniments for any Tandoori appetizer in India are spicy pickled onions and mint chutney, mixed with yogurt. My chutney is a bit grainy because I made too little for the mint to be pulverized into a paste. But it tasted great anyway.
The spice mix I made is very potent so I don’t need much of it. Start with a lower amount, and if you feel you want a spicier tandoori aloo recipe, then add more bit by bit.
Any remaining marinade makes a great sauce for veggies. Just add it into any veggies your are steaming or stir frying and you have a great side dish on your hands.
Tandoori Aloo Recipe
- 10 baby potatoes
- 10 mushroom caps
- ½ cup plain yogurt
- ¼ tsp grated ginger
- ¼ tsp crushed garlic
- 1 – 2 tsp Tandoori Spice Mix
- 1 cup onion thinly sliced
- ¼ tsp Chat Masala
- ¼ tsp paprika
- ¼ tsp salt
- 1 Tbsp lemon juice or white vinegar
- ½ cup mint
- ¼ tsp minced jalapeno (optional)
- ½ cup yogurt
- Pinch of ground cumin (optional)
- Salt to taste
- Wooden skewers
- Wash and scrub potatoes until they are clean. Poke holes into them using a skewer or a fork.
- Remove the stubs of the mushroom and put away to use for stock or any stir fry.
- Mix ginger, garlic, Tandoori Spice and yogurt in a bowl.
- Spoon it over the potatoes and mushrooms and mix well until coated.
- Refrigerate overnight or for a few hours.
- Heat oven to 200C or 375F.
- Place potatoes on a sheet pan, or string on skewers.
- Bake for 40-60 minutes until done. Potatoes are done when they are fork tender.
- Turn once while they are baking, and add the mushrooms in toward the end. Cooking time of mushrooms is barely 15 minutes.
- Alternatively, you can cook these potatoes on a charcoal or outdoor grill.
- Serve with the mint chutney and pickled onion.
This same method can be used for cauliflower or broccoli! Cauliflower or broccoli tastes really awesome when treated this way. And of course with Paneer Cheese, tofu or any other vegetable you like. So do give Tandoori Aloo Recipe a try and let me know how it turned out?