With the detailed recipe that I am sharing, you no longer have to order it from indian restaurants when you crave for a tandoori aloo recipe! I agree to be sent email.
I also show you how you can prepare the tandoori flavors in your own kitchen with very little oil, unlike traditional methods. Just like my tandoori cauliflower and air fryer tandoori tofu , for this recipe, I used my homemade cashew yogurt to marinate. However, you can also use regular yogurt or any plant-based yogurt of your choice.
Why I love this recipe
It is a healthier alternative to traditional tandoori potatoes since it uses minimal oil in the air fryer. The prep time for the marinade and cooking time for the dish are very short. The air fryer gives the potatoes a crisp exterior while keeping them soft and tender. The thick yogurt marinade adds an explosion of intense flavors, making each bite more delicious than the last one.
Ingredients
Baby potatoes: I prefer using baby potatoes for this recipe as they are the perfect size and cook evenly in the air fryer. That’s one less step not having to prepare potato cubes. Yogurt: As mentioned earlier, any type of yogurt can be used. You can also use Greek yogurt for a thicker marinade. Spice powders: You will need Kashmiri red chilli powder, garam masala, cumin powder, and chaat masala. Adding kasoori methi, turmeric powder, and coriander powder is optional.
Instructions
Start by washing the baby potatoes and pressure cook them for 4 minutes in an instant pot. You could boil them over medium heat on a stovetop for around 8 minutes. Peel off their skin(optional) and poke them with a fork to allow the marinade to seep in. Or dice them into halves. In a large bowl, mix yogurt and spices to make the marinade. Toss the potatoes into the marinade and let it sit for at least 30 minutes. This allows the potatoes to absorb all the flavors. Preheat your air fryer to 370°F for 5 minutes. Place the marinated potatoes in a single layer in the air fryer basket. Spray oil. Cook for about 12-15 minutes, flipping them halfway through. Check for doneness by poking them with a fork. If they are still firm, cook for an additional 3-5 minutes or until you get a golden brown texture on top. Finally, remove the tandoori aloo from the air fryer and sprinkle some chaat masala on top for that extra tangy flavor. Serve hot with your favorite dip or green chutney.
Top tips
Make sure to poke the potatoes with a fork or dice them into halves before marinating. This allows for better absorption of flavors. If you do not have an air fryer, you can bake the potatoes in a baking tray in a preheated oven at 400°F for 20 minutes, flipping halfway through. You can adjust the spice level according to your preference by adding more or less red chili powder. Serve the tandoori aloo with some lemon wedges or sprinkle a little bit of lemon juice for an added zing. Spray olive oil or use a pastry brush to lightly coat the potatoes with olive or mustard oil before air frying for a crispier exterior. Use parchment paper or aluminum foil to line the air fryer basket for easier clean-up.
Serving suggestion
Serve the tandoori aloo with mint chutney or tamarind chutney as a delicious appetizer or side dish. You can also serve it with naan, roti, or rice for a complete meal. Alternatively, use wooden skewers to make tandoori potato skewers and serve them as a fun party snack.
Variations
Spices: Instead of listed spices, you can use tandoori masala. You can also add some amchur powder or mango powder for an extra tangy flavor. Vegetables: This marinade works great with other vegetables like bell peppers, onions, and mushrooms. Cut the veggies into similar-sized pieces for even cooking.
Related recipe
Tandoori Tofu (Air Fryer And Stovetop)Air Fryer Tandoori GobiVegan Tofu Tikka MasalaAir Fryer Aloo Gobi (Roasted Potatoes And Cauliflower)Easy Vegan Aloo Matar Curry Instant Pot
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