Tandoori Roast Aloo

For a cold day there is nothing more satisfying than a warm, roast, spicy dish of tandoori roasted aloo potatoes. They are so tasty and filling!


  • 3 large potatoes boiled for 10 minutes
  • 1 red onion, sliced
  • 1 spring onion, chopped
  • 3/4 tub Greek Yoghurt
  • 1/4 cup single cream
  • 1 tablespoon vegetable oil and a little bit extra for greasing a baking tray
  • 3 garlic cloves. I used black garlic*
  • 1 tablespoon ginger
  • 1 tablespoon fresh fenugreek leaves or kasoori methi
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon tandoori masala powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. In a food processor blitz the yoghurt, garlic, ginger, spices, salt, pepper, methi leaves and single cream.
  2. Pour into a large bowl and add in the onions and spring onions.
  3. Cut the potatoes into small chunks and add them to the bowl and mix everything well.
  4. Leave to rest for one hour.
  5. Pre-heat the oven to 200 degrees celsius.
  6. Grease a baking dish/tray with a little vegetable oil. 
  7. Mix the tablespoon of vegetable oil into the marinade mixture with the vegetables.
  8. Pour the mixture into the baking dish/tray.
  9. Bake for 40 minutes until sides are slightly blackened.
  10. Enjoy hot!

* I used Balsajo black garlic. It gives a lovely smoky flavor to the dish. You can use normal garlic in lieu if you can’t get hold of the black garlic but I highly recommend it! 

I was sent some black garlic to review but am a massive garlic fan so all views are my own.

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