Tandoori aloo gravy a tasty restaurant style smoked gravy with baby potatoes.
Tandoori aloo gravy recipe with step by step pictures and video. This is one restaurant style recipe with tandoori smoked flavour. This gravy goes well with Naan, Roti, Pulao, Jeera Rice, Chapathi etc.
Tandoori aloo gravy is easy to make but tastes so delicious. If you are a fan of smoked flavour in your dishes then this gravy is a must try. I was waiting to get charcoal to try tandoor dishes as I don’t have a tandoor oven. So when I made homemade tandoori masala I decided to try tandoori dishes and asked hubby to get some charcoal. If you are wondering where to get charcoal, try asking your neighbour ironwala they will be happy to give you.
Trust me amma who is not a fan of barbeque or smoked flavour loved this gravy and said she started loving the smoked flavour…so yayy!! Do try this and let me know how you liked it.
About tandoori aloo gravy recipe:
To begin with first marinade potato along with curd and spice powders. Next toast the aloo until golden brown, remove and set aside. Then temper jeera add onion saute until golden then add the remaining curd mixture. Let it boil until oil seperates. Add cashew paste then roasted aloo mix well. Finally to get the smoked flavour burn charcoal add it to a small bowl, keep the bowl inside the pan add ghee into the bowl. Immediately close with lid open after 2-3 mins. Sprinkle coriander leaves and switch off. A delicious smoked flavour tandoori aloo gravy ready!
Serving and Storage:
- You can serve tandoori aloo gravy with with Naan, Roti, Pulao, Jeera Rice, Chapathi etc.
- This gravy keeps well in room temperature for a day and in fridge for 2 more days.
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Tandoori aloo gravy
Ingredients
- 2 tbsp oil + as needed
- 1 tsp ghee
- 1/2 tsp jeera
- 1/2 tsp ginger garlic paste
- 1 no onion finely chopped
- 10 nos cashews
- salt to taste
- coriander leaves to garnish finely chopped
For the marinade:
- 25 nos baby potatoes
- 1 cup curd
- 1 tbsp tandoori masala powder
- 1 heaped tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp besan flour
- 1/2 tsp ginger garlic paste
- 1 tsp oil
- salt to taste
Instructions
- To begin with first pressure cook baby potatoes along with salt and water for 3 whistles in medium flame.
- Let pressure release by itself.
- Prick to check if its cooked. It should be soft.
- Peel off the skin. If your potatoes are big then slice it. I had very small potatoes so added as such.
- To a mixing bowl add curd along with salt and spice powders.
- Mix it well.
- Add cooked potatoes.
- Mix it well. Set aside to rest for 30 mins.
- Heat oil in a pan - add the aloo pieces alone.
- Toss and cook. Roast until golden brown.Once golden brown remove and set aside.
- Now in the same pan add jeera let it crackle then add onion together with salt.
- Saute until golden.
- Now add the remaining marinade curd mixture.
- Mix well and let it boil for few mins until oil seperates. You can adjust spice and salt level at this stage. If you prefer add more red chilli powder.
- Soak cashews in hot water for 10 mins.
- Make a paste and add it.
- This gives thickness and richness to the gravy. Boil for 2 mins.
- Now add roasted potatoes.
- Mix it and cook for few more mins until oil starts to seperate.
- Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
- Remove from fire using a tong place it in a small bowl.
- Place this bowl inside the boiling gravy.Add ghee to it.
- It starts to smoke.
- Immediately cover with lid.Let this cook covered for 1-2 mins.
- Open garnish with coriander leaves.
- Finally give a quick mix and switch off.
- Serve hot with jeera rice!
Video
Notes
How to make tandoori aloo gravy recipe :
1.To begin with first pressure cook baby potatoes along with salt and water for 3 whistles in medium flame.
2.Let pressure release by itself.
3.Prick to check if its cooked. It should be soft. 
4. Peel off the skin. If your potatoes are big then slice it. I had very small potatoes so added as such.
5.To a mixing bowl add curd along with salt and spice powders.
6.Mix it well.
7.Add cooked potatoes.
9.Mix it well. Set aside to rest for 30 mins.
10.Heat oil in a pan – add the aloo pieces alone.
11.Toss and cook. Roast until golden brown. Once golden brown remove and set aside.
12.Now in the same pan add jeera let it crackle then add onion together with salt.
13.Saute until golden.
14.Now add the remaining marinade curd mixture.
15.Mix well and let it boil for few mins until oil seperates. You can adjust spice level and salt level at this stage. If you prefer add more red chilli powder.
16.Soak cashews in hot water for 10 mins.
17.Make a paste and add it.
18.This gives thickness and richness to the gravy. Boil for 2 mins.
19.Now add roasted potatoes.
20.Mix it and cook for few more mins until oil starts to seperate.
21.Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
22.Remove from fire using a tong place it in a small bowl.
23.Place this bowl inside the boiling gravy. Add ghee to it.
24.It starts to smoke. 
25.Immediately cover with lid. Let this cook covered for 1-2 mins. Tandoori aloo gravy almost ready.
26.Open garnish with coriander leaves.
27.Finally give a quick mix and switch off.
Tandoori aloo gravy ready. Serve hot with jeera rice!
My tips while making tandoori aloo gravy recipe:
- Even without smoked flavour this gravy tastes good but the restaurant taste will be missing.
- You can use baby potatoes as I have used or normal potatoes. Pressure cook for 3-4 whistles, cut into cubes and use it.
- If you don’t have tandoori masala powder you can use garam masala powder along with a sprinkle of kasoori methi.
Priya Shiva
Yumm…these dishes look so inviting!