Tandoori Aloo Recipe

Celebrate with these incredibly flavorful Tandoori Aloo! This quick and easy microwave recipe delivers tender baby potatoes tossed in a vibrant, spicy tandoori paste. Perfect as a delicious cocktail snack or a fantastic side dish, these potatoes are bursting with authentic Indian spices. A guaranteed crowd-pleaser!

Prep Time 10 mins
Cook Time 14 mins
Calories 139 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Tandoori Aloo 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tandoori Aloo

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How to Make Tandoori Aloo

  1. Wash 1 pound of baby potatoes thoroughly. Pierce each potato several times with a fork.
  2. Arrange the potatoes around the edge of a microwave-safe turntable. Place a small glass (about 1/2 cup) of water in the center to prevent drying.
  3. Microwave on high for 5-6 minutes, or until the potatoes are easily pierced with a fork.
  4. While potatoes microwave, prepare the spice paste. Heat 2 tablespoons of vegetable oil in a microwave-safe bowl for 1 minute. Add 2 tablespoons of tandoori paste, 1/2 teaspoon salt, and mix well.
  5. Microwave the spice paste on high for 1 minute.
  6. Add the cooked potatoes, 2 tablespoons of heavy cream, and 1 teaspoon of kasuri methi (dried fenugreek leaves) to the bowl with the spice paste. Microwave on high for 2 minutes, stirring halfway through.
  7. Serve immediately. Garnish with fresh cilantro (optional).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

3g

Fat

11g

Carbs

4g