• Lunch
  • 6 Servings
  • 3Spicy
  • 25 minutesCook Time
  • Cuisine : North Indian
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a hot served plate full of Tandoori Aloo brings water in the mouth of the enthusiastic foodies who love to explore new recipes in their kitchen.


½ kg of Boiled Potatoes
2 tbsp of Oil
1 tsp of Red Chilli Powder
1 tbsp of Tandoori Masala Powder
A pinch of Red Food Colour
1 tbsp of Cornflour
Salt to taste


prestige OTG Prestige OTG

Step By Step Method

  • Step 1

    Boil the potatoes in a cooker till they become soft.

    Step 2

    Cut them into pieces of desired size.

    Step 3

    Add salt, red chilli powder, tandoori masala, red food colour and corn flour to the potatoes. Mix it well.

    Step 4

    Add oil and keep it on the baking tray. Bake at 200o Centigrade for 25 minutes.

    Step 5

    Turn the potato pieces midway during the cooking process. Serve hot with mint chutney or ketchup.

About Chef


Sunita Chawla is a renowned cook who consults for many companies and has written many recipe books on microwave, OTG, and conventional cooking.

Having done her BA in economics from Madras university, she developed and interest in cookery after graduation and went on to do a hostess course and hotel management with Applied Nutrition, Adyar. She also did a bakery course from Bakers Institute, Bangalore. Going by her family recommendations, she she started participating in cookery competitions and won prizes often. This motivated her to continue participating and gradually she was noticed for becoming a judge in cookery shows. In 1991, a TV show in Chennai called 'Wonder Balloon' gave her a lot of recognition, after which she strongly felt the want to take her passion for cooking more seriously. Eventually she became one of the most recognised faces in the field of cookery the world over.