Air fryer recipe · Sides
Tandoori Aloo
Spiced potato chunks with a smoky tandoori crust.
- 20 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 255kcal
- 4.9 gprotein
- 42.6 gcarbs
- 8.1 gfat
- 4.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato400 g
- yogurt3 tbsp
- tandoori masala1.5 tsp
- ginger garlic paste1 tsp
- oil1 tbsp
Method
Parboil
Cut the potato into even chunks and boil for 6 minutes until just tender, then drain well and pat dry. Dry chunks take on the marinade and crisp in the basket instead of steaming and turning soft.
Marinate
Mix the yogurt, tandoori masala, ginger garlic paste and oil into a thick paste, then coat every chunk and rest for 15 minutes. The wait lets the spices soak in so the flavour reaches past the surface.
Spread
Arrange the chunks in a single layer with a little space between each one. Crowding traps steam and leaves them pale, while gaps let hot air reach all sides for an even roast.
Air fry
Air fry at 200°C for 17 min, shaking twice, until the crust is deep red and lightly charred and the potato is tender inside. Shaking turns every face to the heat so the colour builds evenly.
