Tandoori Aloo Tikka
User Reviews
5
Tandoori Aloo Tikka
Description
Tandoori Aloo Tikka begins with baby potatoes that are steamed until just tender, then peeled to prepare for marination. The marinade combines Greek yogurt with mustard oil, aromatic pastes of ginger and garlic, and a blend of traditional Indian spices such as Kashmiri red chili powder, turmeric, coriander, garam masala, and dried fenugreek leaves. Gram flour is added for binding. The peeled potatoes are mixed with onions and vibrant red and yellow bell peppers, then allowed to marinate for thirty minutes to absorb the flavors.
After marination, the vegetables are carefully threaded onto skewers alternating colors and textures. The skewers are lightly oiled and cooked using a pressure cooker with a CrispLid or similar air fryer setup, which crisps the surface while keeping the inside moist and tender. The dish is finished with a sprinkle of chaat masala and a squeeze of lime to enhance the tanginess and bring out the spices.
Tandoori Aloo Tikka works well as an appetizer or accompaniment in Indian meals. The mix of spices and the method of steaming then crisp-cooking results in well-seasoned, brightly colored vegetables with a balance of soft and charred textures. Serve warm alongside chutneys or as part of a larger grilled platter.
Soak wooden skewers in water for at least 30 minutes to prevent burning and cut them to fit your cooking vessel.Allow the potatoes and vegetables to marinate for a minimum of 30 minutes to infuse deep flavors.
Ingredients
- 1 lb baby potato about 14
- 2 cups water
- 1/2 cup red bell pepper cut into 2 inch pieces
- 1/2 cup yellow bell pepper cut into 2 inch pieces
- 1/2 cup onion cut into 2 inch pieces, layers separated
- 1/2 teaspoon chaat masala to garnish
- lime to garnish, wedges
For marinade
- 1/2 cup yogurt greek (also called hung curd)
- 1 tablespoon mustard oil (or another vegetable oil)
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garlic paste
- 2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala (or dry mango/amchur powder)
- 1 teaspoon salt
- 1/2 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 1 tablespoon gram flour aka besan
Instructions
Steaming Baby Potatoes
- Put potatoes into a steamer basket. Add water to the inner steel pot of the pressure cooker and place the steamer basket inside it.
- Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High pressure. Set steam vent to Venting to quick-release pressure manually.
- Transfer potatoes to a bowl and peel the skin. Discard the water in the inner steel pot and wipe it dry.
Prepare the marinade
- In a separate large bowl, combine all ingredients for the marinade and mix well.
- Add the peeled potatoes, onions, red and yellow bell peppers to marinade. Mix well and keep for 30 minutes.
- Thread the potatoes, peppers and onions on the skewers altenating between each.
Pressure Cooker CrispLid Method:
- Brush the CrispLid fryer basket with oil. Lightly brush the skewers on all sides with oil and place in the basket. Do not overcrowd, work in batches as needed.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Set CrispLid on top of inner steel pot and plug in. Set to 400°F and cook for 8 minutes. Turn the skewes and cook until lightly charred about 6 minutes more.
- Sprinkle chaat masala and lime juice. Serve warm with mint cilantro chutney.
AirFryer Method:
- Grease lightly on the insides of the air fryer basket.
- Arrange the sticks, lightly brush or spray with oil, and cook at 180 degrees or 360F for 10 minutes.
- Turn the sticks and cook for 7 more minutes.
Oven Method:
- Prepare a baking tray lined with parchment paper or foil.
- Place a rack over top and preheat the oven to 400 degrees.
- Place the skewers on the rack, lightly brush or spray with oil, then bake for 15-18 minutes until potatoes are well cooked.
- Turn on your oven’s broiler and broil the Aloo Tikka for about 3-5 minutes to get the char marks. Keep your eye on the potatoes so that they don’t burn.
- Sprinkle chaat masala and lime juice. Serve warm with mint cilantro chutney. These potatoes are best served immediately for that perfect crispy on the outside and melt-in-the-mouth on the inside taste.
Notes
- Use soaked wooden or bamboo skewers to prevent burning during cooking and trim them to fit your air fryer or CrispLid basket.
- Marinating the potatoes and vegetables for at least 30 minutes improves flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 838mg | 35% |
| Potassium | 891mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1263IU | 25% |
| Vitamin C | 109mg | 121% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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