This quick and easy recipe brings the smoky, charred flavors of restaurant-style Tandoori Aloo to your kitchen using an air fryer.
Ingredients
Main
250 grams baby potatoes
Water (for boiling)
½ tsp salt
Marinade
1 tbsp yogurt
¼ tsp turmeric powder
¼ tsp dried fenugreek leaves (Kasuri Methi) powder
¼ tsp dried mango (Amchur) powder
1 tsp roasted gram flour (Besan)
¼ tsp garam masala powder
2 tsps red chilli powder
Salt (to taste)
1 tsp Kashmiri red chilli paste
1 tsp ginger-garlic paste
½ tsp mustard oil
Instructions
Prep the Potatoes: Peel the baby potatoes and poke them with a toothpick or fork so they absorb the marinade.
Par-boil: Boil the potatoes in salted water until they are half-cooked. Drain and set aside.
Prepare Marinade: In a large bowl, mix the yogurt, turmeric, kasuri methi, amchur, roasted gram flour, garam masala, red chilli powder, salt, Kashmiri chilli paste, ginger-garlic paste, and mustard oil.
Marinate: Add the boiled potatoes to the marinade and coat them thoroughly. Let them rest for 30-40 minutes.
Air Fry: – Preheat the air fryer to 190°C.
Line the air fryer basket with aluminum foil.
Place the potatoes in a single layer.
Air fry at 190°C for 10 minutes.
Final Crisp: Brush or spray a little oil over the potatoes and air fry for another 5 minutes at 190°C until golden brown and charred.
Serve: Garnish with fresh coriander and serve hot with mint chutney and onion rings.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.