Directions

1. Wash and scrub the potatoes thoroughly to remove any dirt.
2. If you are using baby potatoes, leave them whole. Regular potatoes should be cut into bite-sized pieces.
3. We use parboiled potatoes for this recipe. Use Instant Pot to parboil the potatoes on high pressure for 2 minutes with Natural pressure release.
4. If using a regular pressure cooker, parboil the potatoes for 1 whistle in the pressure cooker.
5. Wait for them to cool down and then peel them. They are now ready to use.
6. In a large bowl, combine Greek yogurt, tandoori masala or garam masala, lemon juice, minced ginger and garlic, Kashmiri chili powder, pepper, salt, turmeric powder, kauri methi, chickpea flour (if using) and oil.
7. Make sure this marinade is thick. For this you can use Indian homemade hung curd. Here’s how to make thick curd at home.
8. Or use Greek yogurt.
9. Addition of chickpea flour to this marinade lends it thickness.
10. Cut the green pepper and onion into petal sizes or rectangles.
11. Add the potatoes, pepper and onion to the marinade and toss until they are well coated.
12. Let the potatoes marinate for 30 minutes so that they get a good flavour.
13. Soak wooden skewers in water for 10 minutes. To fit your air fryer, you may cut them into half.
14. Now thread baby potatoes, onion and peppers onto skewers.
15. Preheat the air fryer to 360F or 180C for 5 minutes.
16. Place a perforated parchment paper inside. Then place tandoori aloo skewers so as to avoid any overlapping.
17. Air fry for 10 minutes at 360F or 180C till the potatoes and other veggies get nice crispy edges.
18. Flip the skewers and air fry again for about 5-8 minutes till crispy.
19. Take it out and serve hot with dip or mint chutney.
20. Preheat the oven to 400F or 200C.
21. Line a baking sheet with parchment paper. Place tandoori aloo skewers in one row without overlapping.
22. Bake potatoes for about 20-25 minutes till cooked and browned. Flip them midway and lightly brush with oil as needed.
23. Take them out and serve hot.
24. If you do not have an air fryer or an oven, you can still enjoy this tandoori aloo on a skillet or tawa.
25. Heat the skillet and brush some oil on it. Now lay the potato skewers with some space in between.
26. Cook them till they are browned on one side about 5 minutes. Flip them and cook them another 5 minutes till they are browned.
27. Cook them on medium heat so as not to burn them. Take them out and serve hot.
28. You can make tandoori aloo on an indoor or outdoor grill.
29. Heat the grill to medium-high heat.
30. Place the marinated potatoes on skewers or in a grill basket. If using a charcoal grill, place them on foil.
31. Grill tandoori aloo for about 10 minutes, turning them occasionally, until they are nicely charred and tender.
32. Serve hot.