Tandoori Aloo Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Tandoori Aloo

Ingredients (4 servings)

Ingredient: Potatoes
Quantity: 500g )
Preparation: peeled and cut into cubes

Ingredient: Yogurt
Quantity: 1/2 cup

Ingredient: Tandoori masala
Quantity: 2 tablespoons

Ingredient: Garam masala
Quantity: 1 teaspoon

Ingredient: Turmeric powder
Quantity: 1/2 teaspoon

Ingredient: Red chili powder
Quantity: 1 teaspoon

Ingredient: Salt
Quantity: to taste

Ingredient: Lemon juice
Quantity: 1 tablespoon

Ingredient: Oil
Quantity: 2 tablespoons

Ingredient: Fresh coriander leaves
Quantity: for garnishing )
Preparation: chopped

Nutrition / 100 g

Calories: 110
Protein: 2g
Carbohydrates: 15g
Fat: 4g
Cholesterol: 0mg

Preparation

In a bowl, combine yogurt, tandoori masala, garam masala, turmeric powder, red chili powder, salt, lemon juice, and oil.

Add the peeled and cubed potatoes to the marinade and toss well to coat.

Cover the bowl and let the potatoes marinate for at least 30 minutes. You can also refrigerate it overnight for better flavors.

Preheat the oven to 200°C (400°F).

Arrange the marinated potatoes on a baking tray lined with parchment paper.

Roast the potatoes in the preheated oven for about 30-35 minutes or until they are golden and crispy, flipping them halfway through.

Garnish with fresh coriander leaves before serving.

Tandoori Aloo is ready to be enjoyed as a snack or a side dish. Serve hot.