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Tandoori Aloo Tikka
5 from 24 votes

Tandoori Aloo Tikka

Tandoori Aloo Tikka features steamed baby potatoes marinated in a spiced yogurt paste infused with mustard oil, ginger, garlic, Kashmiri chili, and fenugreek leaves. The potatoes are threaded with bell peppers and onions onto skewers, then cooked to develop a balanced blend of smoky, tangy, and savory flavors with tender centers and charred edges. This recipe highlights the careful preparation of marinated vegetables skewered and cooked to provide a textured, colorful Indian appetizer or side dish.

Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 3
Calories: 229 kcal
Course: Appetizer
Cuisine: Indian

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
    Cup of Yum
  1. Put potatoes into a steamer basket. Add water to the inner steel pot of the pressure cooker and place the steamer basket inside it.
  2. 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.
  3. Transfer potatoes to a bowl and peel the skin. Discard the water in the inner steel pot and wipe it dry.
Prepare the marinade
  1. In a separate large bowl, combine all ingredients for the marinade and mix well.
  2. Add the peeled potatoes, onions, red and yellow bell peppers to marinade. Mix well and keep for 30 minutes.
  3. Thread the potatoes, peppers and onions on the skewers altenating between each.
Pressure Cooker CrispLid Method:
  1. 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. 
  2. 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.
  3. Sprinkle chaat masala and lime juice. Serve warm with mint cilantro chutney.
AirFryer Method:
  1. Grease lightly on the insides of the air fryer basket.
  2. Arrange the sticks, lightly brush or spray with oil, and cook at 180 degrees or 360F for 10 minutes.
  3. Turn the sticks and cook for 7 more minutes.
Oven Method:
  1. Prepare a baking tray lined with parchment paper or foil.
  2. Place a rack over top and preheat the oven to 400 degrees.
  3. Place the skewers on the rack, lightly brush or spray with oil, then bake for 15-18 minutes until potatoes are well cooked.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 229

% 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.