Tandoori Aloo Tikka Recipe – Indian Spiced Roasted Smoked Potatoes
This vibrant Tandoori Aloo Tikka, featuring Indian-spiced roasted smoked potatoes, is a delightful appetizer that bursts with flavor and color. Perfect for parties or a casual evening snack, these baby potatoes are marinated in a rich, tangy yogurt mixture and then roasted to perfection, achieving a delicious smoky aroma that will tantalize your taste buds. Let’s dive into this culinary journey that embodies the essence of North Indian cuisine!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee (clarified butter) | 1 tablespoon (for cooking) |
| Baby Potatoes | 300 grams (boiled & peeled) |
| Hung Curd (Greek Yogurt) | 1/4 cup |
| Gram Flour (Besan) | 2 tablespoons |
| Ginger | 1 inch (finely chopped) |
| Garlic | 4 cloves (finely chopped) |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Chaat Masala Powder | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Mint Leaves (Pudina) | 1/4 cup (finely chopped) |
| Salt | To taste |
| Coal | 1 piece (for giving a smoked flavor) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 4g |
| Carbohydrates | 29g |
| Dietary Fiber | 3g |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Sodium | 100mg |
Preparation Steps
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Prep the Ingredients: Begin your culinary adventure by gathering all the ingredients for the Tandoori Aloo Tikka. Ensure that your baby potatoes are boiled and peeled, ready for marination.
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Mix the Marinade: In a large mixing bowl, combine the hung curd, gram flour, chopped ginger, garlic, kasuri methi, turmeric powder, chaat masala, garam masala, and chopped mint leaves. Stir these ingredients together until well blended, creating a fragrant marinade.
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Marinate the Potatoes: Gently add the boiled baby potatoes into the marinade, ensuring they are well-coated. Allow the potatoes to marinate for about 30 minutes; this will help them absorb the spices and flavors.
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Cook the Potatoes: In a wok or skillet, heat the tablespoon of ghee over medium-high heat. Add the marinated potatoes, sautéing for 4 to 5 minutes. Stir occasionally, allowing the marinade to thicken and form a delicious crust on the potatoes. They should turn a lovely golden brown color and become well-crusted. Once cooked, check for seasoning and adjust salt and spices to your preference.
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Infuse with Smoky Flavor: To achieve the signature smoky flavor of Tandoori Aloo Tikka, take a piece of coal and heat it over a gas flame until it is red hot. Place a small bowl (katori) in the center of your pan with the cooked potatoes, then carefully add the hot coal to the bowl. Drizzle a teaspoon of ghee over the coal, which will begin to emit smoke. Quickly cover the pan with a lid, allowing the smoky aroma to infuse into the potatoes for about 30 seconds.
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Final Touches and Serving: Once the smoking is complete, carefully remove the coal and katori. Your Tandoori Aloo Tikka is now ready to be served! Plate the smoky potatoes alongside Lacha Pyaz (onion salad) and fresh green chutney for an added burst of flavor.
Conclusion
This Tandoori Aloo Tikka recipe not only brings forth a delightful appetizer for gatherings but also showcases the rich culinary traditions of North India, where spices play a crucial role in elevating simple ingredients into extraordinary dishes. Enjoy the lively flavors and share the love of cooking with your friends and family!
This recipe is not only a feast for the palate but also a visual delight, perfect for enhancing your Love With Recipes collection.
