Tandoori Aloo Air Fryer Oven Grill

Potatoes can be enjoyed in many ways, from breakfast to lunch, supper, and snacks. One delicious option is Tandoori Aloo, a vegetarian twist on the popular Tandoori Chicken dish from North India. This dish is perfect for your next summer barbecue or party at home. You may also like my other air fryer tandoori dishes like paneer tikka, tandoori gobi, tandoori tofu, and tandoori broccoli. I used my Instant Vortex Plus 6 Quart Air Fryer for this recipe. I love it because it allows you to cook food in a single layer all at once, and dinner is ready in 30 minutes or less. Here are some more delicious baby potato recipes to try:

Cajun Potatoes Spicy Bombay Potatoes Roasted Baby Potatoes

What Is Tandoori Aloo?

Boiled or steamed potatoes are dipped in a spicy yogurt-based marinade packed with a mix of Indian spices. After marinating, they are grilled to perfection. The smoky flavor that develops during grilling is truly irresistible!

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 used red onions, along with yellow and red bell peppers, cut into cubes. You can also use other vegetables such as mushrooms, zucchini, green bell peppers, and even pineapples if you like. Yogurt: Use plain full-fat hung curd or Greek yogurt for a thick, creamy marinade. Here is the detailed recipe for How to make hung curd at home. Besan (Gram Flour): is added to help potatoes and veggies 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 homemade ginger and garlic paste. Spices: I have used turmeric, Kashmiri red chili powder, cumin powder, garam masala (or tandoori masala), chaat masala, and salt. 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 Oil: I use olive oil for cooking.

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 to the marinade. Toss well to coat everything evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to a few hours for more intense flavor. Meanwhile, soak wooden skewers in cold water for at least 10 minutes, preventing them from burning in the air fryer, oven, or grilling. Take a skewer and 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 and line it with aluminum foil to prevent the potatoes 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.

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.

onion slices lemon wedges yogurt mint chutney or green chutney and a glass of mango lassi

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 as alternatives.