Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Tandoori Aloo

Potatoes marinaded in a spicy, lemony, creamy sauce and then baked until tender.

What could be simpler?

An economical, minimal-effort midweek meal that ticks the comfort-zone box too.

Have to say that I grow my own potatoes which have started appearing around now, but any firm, floury potatoes will do just fine. They just need to be roughly the same size.



for 4 (depending how hungry you are 😕 )


  • 1 tsp.oil (to baste baking dish)
  • 4 medium-sized potatoes


  • 150 ml. non-dairy yogurt (I used plain coconut yogurt)
  • 180 ml. non-dairy cream (I used coconut cream)
  • 1 tbs. chickpea flour (aka gram/besan)
  • 4 large garlic cloves
  • 3 cm. stick of fresh ginger
  • 1.5 tsps. cumin seeds
  • 1.5 tsps. coriander seeds
  • 1 tsp. turmeric powder
  • 0.5 – 1 tsp. chilli powder (depends how hot you like it)
  • pinch of fenugreek
  • 1 scant tsp. salt
  • juice of 1 large lemon


  • Wash the potatoes and run a knife gently around the circumference of each potato to lightly cut through the skin.
  • Place the potatoes in a saucepan with enough cold water to cover, and a pinch of salt.
  • Bring to the boil, and then par-boil rapidly for 15 mins.
  • Strain the potatoes and leave to cool until handleable, (but still warm).
  • Remove the potato skins.  The small cuts made before cooking should help.
  • Slice the potatoes in half.
  • Lightly grease a baking dish and place the potatoes cut side down in the dish.
  • Peel garlic cloves.
  • Peel ginger.
  • Place all the marinade ingredients in the blender and blend until smooth.
  • Pour the marinade over the potatoes in the dish and leave to marinade for 2 hours or more.  All day is just fine.

When ready to cook:

  • Pre-heat the oven to Gas Mk. 5 / 190C.
  • Cover the tandoori potato dish with silver foil.
  • Place the potato tandoori in the oven for 20 mins.
  • Remove from the oven, remove the foil, and baste the potatoes by spooning over the marinade in which they are cooking.
  • Return to the oven, without silver foil.
  • Repeat basting process after a further 15 mins.
  • Turn the oven up to Gas Mk. 7/ 220C
  • Return the potatoes to the oven for another 15 mins.
  • Test the potatoes for tenderness with a sharp knife.
  • Baste one last time, and cook for a further 10 mins. or so until potatoes are completely tender.

A versatile dish, scrumptious as is, with pickles, spiced chutney, non-dairy yogurt and chopped coriander garnish.

Or as an accompaniment to another curry such as mushroom curry, or, as I did here, a quick spiced pea and green pepper curry.

Or even with a salad.  Nice re-heated, or even cold….

Versatile 🙂 like I said 🙂 …












3 thoughts on “Tandoori Aloo”

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