Baby potatoes coated in a creamy spiced mixture that has a hint of smokiness served with a spicy green chutney- that’s what these tandoori potatoes are all about! Super fun and easy to make, they can be the perfect appetizer to whip up and serve to all your guests, especially if you’re on a budget.
Ready to give the recipe a shot? Here’s all you need to know about it before you do.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the tandoori potatoes and green chutney.
For the Potatoes
- Baby Potatoes (boiled): 8-10
- Green capsicum (diced): ¼ cup
- Onions (diced): ¼ cup
- Mustard oil: 3 tbsps
- Red chili powder: 1 tbsp
- Coriander powder: 1 tbsp
- Cumin powder: 1 tsp
- Tandoori masala: 1 tbsp
- Ginger garlic paste: 1 tbsp
- Dry mango powder: 1 tsp
- Chaat masala: 1 tsp
- Lemon juice: 2 tbsps
- Salt: 1 teaspoon or as per taste
- Curd (thick): ½ cup
- Besan: 2 tbsps
For the Green chutney
- Coriander leaves: A bunch
- Mint leaves: ½ cup
- Garlic cloves: 8-10
- Green chilies: 2-3
- Salt: 2 tsps or as per taste
- Lemon juice: Half a lemon
How to Make the Tandoori Potatoes With Green Chutney
Once you have everything ready, here’s the process you need to follow to make the tandoori aloo and the green chutney.
Preheat the air fryer to 400°F for 5 minutes.
In a mixing bowl, add the mustard oil and red chili powder and whisk.
Next, add all the remaining powdered spices and mix well.
Add the curd next to the spice mix song with the besan and mix well.
Take the boiled baby potatoes, capsicum, and onions and coat them well with the curd mixture.
Take a skewer and insert the potatoes and the veggies alternatively.
Spray the air fryer basket with oil.
Next, place the skewers in the air fryer basket, spray a bit of oil on them, and cook them at 400°F for 8-10 minutes.
You can flip them once in between so that they are cooked well.
For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
Serve tandoori potatoes hot with green chutney and enjoy as a starter or a side dish.
Frequently Asked Questions
Yes, you definitely can. Using baby potatoes is great because they are easier to cook and come in perfect bite-sized pieces, which makes the entire dish look more appealing. However, you don’t necessarily have to stick to using those- you can opt for Russet potatoes or any other potatoes of your choice.
Just make sure you boil them until they are cooked all the way through, peel them and then chop them up into chunks before you use them for this recipe.
You actually can! Start by preparing the yogurt mixture in advance and refrigerate it for upto 2 days. Just remember not to add salt to it in the beginning, and instead, add it only when you plan to prepare the tandoori potatoes.
Green chutney can also be made in advance, stored in an airtight container, and refrigerated for upto 7 days.
Ended up with a little more of that yogurt mix? You can use it to coat some cauliflower florets or soy chunks or even some cubed cottage cheese, and follow the exact same recipe to try out different versions of the tandoori spiced foods.
Tips & Tricks to Make the Tandoori Potatoes With Green Chutney
Ready to give this easy recipe a try? Keep these additional tips and hacks in mind to nail the recipe.
- Remember to use thick yogurt for this recipe. Using watery yogurt will end up making the spiced mixture runny, and it won’t adhere to the surface of the potatoes. You could use Greek yogurt or hung curd too!
- The mustard oil is an absolute must for this recipe- it is what lends the tandoori potatoes their unique, smoky flavor, even when they’re cooked in the air fryer.
- If you don’t have mustard oil, you could use any other neutral-flavored cooking oil of your choice, and then let the potatoes get a quick grill on the stovetop or in the oven to get that nice char on the outside.
- Just like when you’re cooking any meat, remember not to overcrowd the air fryer basket. Leave a little space between each piece of potato so that they are crisped up from all the sides.
- To lend the tandoori potatoes an extra depth of flavor, you can also add some dried fenugreek leaves into the yogurt mixture.
Serving Ideas & Suggestions
Your tandoori potatoes taste incredible when served with some green chutney on the side, and if you’re feeling extra, you can always experiment and try some more chutneys and dips to go along with them.
Tandoori Potatoes With Green Chutney
Ingredients for the Potatoes
- 8-10 pcs Baby Potatoes , (boiled)
- ¼ cup Green capsicum , (diced)
- ¼ cup Onions , (diced)
- 3 tablespoon Mustard oil
- 1 tablespoon Red chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Tandoori masala
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Dry mango powder
- 1 teaspoon Chaat masala
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- ½ cup Curd , (thick)
- 2 tablespoon Besan
Ingredients for the Green chutney
- 1 bunch Coriander leaves
- ½ cup Mint leaves
- 8-10 pcs Garlic cloves
- 2-3 pcs Green chilies
- 2 teaspoon Salt
- ½ lemon Lemon juice
- Pre-heat the air fryer at 400°F for 5 minutes.
- In a mixing bowl, add the mustard oil and red chili powder and whisk.
- Next, add all the remaining powdered spices and mix well.
- Add the curd next to the spice mixing with the besan and mix well.
- Take the boiled baby potatoes, capsicum and onions and coat them well with the curd mixture.
- Take a skewer and insert the potatoes and the veggies alternatively.
- Spray the air fryer basket with oil.
- Next, place the skewers in the airfryer basket, spray a bit of oil on them, and cook them at 400°F for 8-10minutes.
- You can flip them once in between so that they are cooked well.
- For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
- Serve tandoori potatoes hot withgreen chutney and enjoy as a started or a side dish.