Tandoori Aloo Recipe in a Pan – Pahadi Style Alu Tikka – CookingShooking
Hey Foodies, Looking forward for an upcoming party, but you’re running out of ideas. Then you’ve come to the right place. Tandoori Aloo is a simple recipe and can be served as a starter. It can be a part of your Tandoori Platter as well. It’s prepared with boiled potatoes, which are marinated with fresh green mint and coriander paste, pan fried and smoked. And it can be made quickly with minimal ingredients, available at your home. This is a definite winner.
RECIPE VIDEO
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Tandoori Aloo Recipe in a Pan – Pahadi Style Alu Tikka – CookingShooking
Hey Foodies, Looking forward for an upcoming party, but you’re running out of ideas. Then you’ve come to the right place. Tandoori Aloo is a simple recipe and can be served as a starter. It can be a part of your Tandoori Platter as well. It’s prepared with boiled potatoes, which are marinated with fresh green mint and coriander paste, pan fried and smoked. And it can be made quickly with minimal ingredients, available at your home. This is a definite winner.
INGREDIENTS:
For the paste
- Mint leaves - 1/4 cup loosely filled, handful
- Ginger - 2 inch
- Green Chili - 2 small
- Coriander Leaves - 1/4 cup loosely filled, handful
- Lemon Juice - 1 tbsp
- Water - as required
For the marinade
- Salt - 3/4 tsp
- Cumin Powder - 1 tsp
- Pepper powder - 1/2 tsp
- Black Salt - 1/2 tsp
- Red Chili Flakes - 1/2 tsp
- Roasted Besan / Gram Flour / Sattu - 4 tbsp
- Food colour - optional
- Oil - 2-3 tbsp
- Baby Potatoes - 20 small boiled & peeled
- Mixed Capsicum - 1/2 cup diced
- Onion Shells - 1/2 cup
- Oil - 1-2 tbsp for cooking
For the smoke
- Charcoal - 1 piece
- Ghee - 1/4 tsp
RECIPE STEPS:
For the paste
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In a blender jar, combine mint leaves, coriander leaves, ginger, green chili, lemon juice and water as required.
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Blend everything until you get a paste like consistency, once done add it to a large mixing bowl.
For the marinade
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Now add salt, cumin powder, pepper powder, black salt, red chili flakes and besan.
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Combine everything to make a marinade, you can add food colour at the stage, if you wish.
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Pour oil and give it a final stir. Marinade is ready.
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Add the boiled, peeled baby potatoes followed by the onion shells and mixed three colour capsicums.
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Give it a good stir, using your hand, mix until all the ingredients are well coated with the marinade.
For the smoke
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To give the potatoes a smoky flavour, make a small foil plate and keep it in the centre.
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Place a hot piece of charcoal in the centre, and pour the ghee on top.
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You will see the smoke, immediately cover the mixing bowl and leave it for 30 minutes.
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After 30 minutes remove the lid, you will get a very nice tandoori flavour in the potatoes.
For making
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In a pre-heated non-stick pan, add the potatoes, onion and capsicum pieces one at a time, using a tong.
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Cook them over high heat until they are charred, drizzle oil as well. Do not use too much oil; we do not want to fry the potatoes.
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Keep flipping the potatoes as we are cooking over high heat. Once done place them in a serving plate.
serve
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Serve the Tandoori Aloo with some chat masala, sliced onion and a slice of lemon.
RECIPE NOTES :
Notes: If you do not have baby potatoes then, you can use normal potatoes, boil, peel and cut them into cubes.