The name, Tandoori Aloo, translates to “Potatoes baked in a Tandoor”. Any time you see the word tandoori it means the dish is prepared in a tandoor—a clay oven type common to South Asian and Middle Eastern kitchens.
The tandoor oven, which originated in Persia, was brought to South Asia via the Afghani’s and Arabs and was made transportable by Emperor Jahangir. A traditional tandoor can reach up to 900°F (480°C) with the heat being generated by wood or charcoal.
15 Baby Red Potatoes
2 Tablespoons Yogurt
1 Tablespoon Shaan Meat Masala*
1 Tablespoon Tandoori Powder
Pinch of turmeric
1 Teaspoon Lemon Juice
1 Teaspoon Oil
1 Small Onion, chopped
3-4 Whole Green Chili’s (optional)
*Shaan Meat Masala can be found at your local Indian grocery store. The name includes the word “meat” because it is used for marinating meat, but it contains no meat in it. The brand of this product is SHAAN and the name is Meat Masala.
1 dish (either bowl or glass Tupperware)
1 Frying Pan
1 Baking Dish
1. Boil the Baby Red Potatoes
2. Peel off the skin without damaging the shape of the potatoes.
3. With a fork, poke each potato in 3-4 places without breaking them.
4. In a dish (either bowl or glass Tupperware) add the yogurt, tandoori powder, turmeric, lemon juice, oil and Shaan Meat Masala and blend well with a fork. This is the marinade.
5. Add the potatoes to the marinade, making sure they are covered. Let the potatoes sit for 15-20 minutes.
6. In a frying pan, heat 1 tablespoon of oil. When the oil is hot, add the chopped onions.
7. When the onions are soft, add a pinch of salt and the whole green chilies.
8. Add the marinated potatoes in the pan for 5-10 minutes on low heat.
9. Spray a baking dish with pan spray (or lightly oil) and move the contents of the frying pan into the baking dish.
10. Let the potatoes sit in the baking dish for 2 hours.
11. Bake for 10 minutes at 350 °F (176.66°C).
12. Take the dish out of the oven and turn the potatoes over. Baked for 10 more minutes at 350 °F (176.66°C).