Smoked Tandoori Potatoes Recipe – Authentic Indian Dum Style

Last Updated on 2 months by Neha Deshmukh

Smoked Tandoori Potatoes Recipe – Authentic Indian Dum Style

Introduction

Oh, these potatoes! Seriously, if you’re looking for a dish that’s a little bit special, a little bit smoky, and completely delicious, you’ve found it. I first made these Smoked Tandoori Potatoes for a small Diwali gathering, and they were gone in minutes. The “dum” style cooking – that lovely smoky infusion – just elevates everything. It’s a bit of a process, but trust me, the results are worth every minute. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another potato dish. It’s a flavour explosion! The marinade gives the potatoes a beautiful tandoori flavour, and then that smoky finish… it’s incredible. It’s perfect for a weekend dinner, a festive occasion, or even just when you’re craving something a little different. Plus, it’s surprisingly versatile – I’ll share some fun variations later on.

Ingredients

Here’s what you’ll need to make these amazing Smoked Tandoori Potatoes:

• 25 baby potatoes (about 250g)
• 1 cup curd (about 240ml)
• 1 tablespoon tandoori masala powder (approx. 15g)
• 1 heaped teaspoon red chilli powder (approx. 7g)
• 0.25 teaspoon turmeric powder (approx. 1g)
• 1 teaspoon besan flour (approx. 5g)
• 0.5 teaspoon ginger garlic paste (approx. 2.5ml)
• 1 teaspoon oil (approx. 5ml) + 2 tablespoons for roasting (approx. 30ml)
• 1 teaspoon ghee (approx. 5ml)
• 0.5 teaspoon jeera (cumin seeds) (approx. 2.5g)
• 1 onion, finely chopped (approx. 100g)
• 10 cashews (approx. 20g)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Tandoori Masala: This is the heart of the flavour. Use a good quality tandoori masala powder – the flavour really makes a difference. I like to use MDH or Everest brand.
• Besan Flour (Gram Flour): Don’t skip this! It helps create a lovely coating on the potatoes and helps the marinade stick. It also adds a subtle nutty flavour.
• The Dum Smoking Technique: This is where the magic happens. The charcoal and ghee create a beautiful smoky flavour that’s characteristic of “dum” cooking. It might seem a little extra, but it’s so worth it. If you’re new to this, don’t worry, I’ll walk you through it!
• Curd: Use full-fat curd for the best results. It helps tenderize the potatoes and adds a lovely tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the baby potatoes with salt and water for 3 whistles. Let the pressure release naturally. This ensures they’re perfectly cooked through.
2. Once cooled slightly, peel the potatoes. Now, for the marinade! In a bowl, combine the curd, tandoori masala, red chilli powder, turmeric powder, besan flour, ginger-garlic paste, and 1 teaspoon of oil. Mix well.
3. Add the peeled potatoes to the marinade and coat them thoroughly. Let this marinate for at least 30 minutes – longer is even better!
4. Heat 2 tablespoons of oil in a pan over medium heat. Roast the marinated potatoes until they’re golden brown and slightly crispy. Set them aside.
5. In the same pan, temper the jeera until it splutters. Add the finely chopped onion and sauté until golden brown.
6. Add the remaining marinade mixture to the pan and cook until the oil starts to separate from the sides. This usually takes about 5-7 minutes.
7. While the gravy is cooking, blend the cashews into a smooth paste with a little water. Add this cashew paste to the gravy and simmer for 2 minutes.
8. Gently mix the roasted potatoes into the gravy. Cook for another 2-3 minutes, until the oil separates again.
9. Now for the smoky magic! Heat a small piece of charcoal until it’s red hot. Place it in a small steel bowl and add a teaspoon of ghee on top. Quickly submerge the bowl in the gravy and immediately cover the pan tightly with a lid. Let it smoke for about 5 minutes.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when roasting the potatoes. Work in batches if necessary to ensure they get nicely browned.
• Keep a close eye on the charcoal while it’s smoking. You don’t want it to burn completely.
• For a richer flavour, you can add a tablespoon of cream to the gravy at the end.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt and the ghee with vegan butter or oil.
• Spice Level Adjustment: Adjust the amount of red chilli powder to your liking. If you like it really spicy, add a pinch of cayenne pepper too!
• Festival Adaptations: During Diwali, I sometimes add a handful of chopped nuts (almonds and pistachios) to the gravy for extra richness. For Holi, a splash of rose water adds a lovely floral aroma.
• My friend, Priya, loves adding a squeeze of lemon juice at the end for a bit of zing!

Serving Suggestions

These Smoked Tandoori Potatoes are fantastic with:

• Jeera rice (cumin rice)
• Naan bread
• Roti (Indian flatbread)
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The smoky flavour might diminish slightly upon reheating, but it will still be delicious!

FAQs

• What type of potatoes work best for this recipe? Baby potatoes are ideal because they cook quickly and have a lovely texture. However, you can also use small red potatoes or Yukon gold potatoes.
• Can I make this without a pressure cooker? Yes, you can! Boil the potatoes until they’re tender but still firm. It will take a bit longer, about 20-25 minutes.
• How can I achieve a smoky flavour without charcoal? While the charcoal is the best way to get that authentic smoky flavour, you can use a few drops of liquid smoke as a substitute. Add it to the gravy along with the cashew paste.
• What is the purpose of besan flour in this marinade? Besan flour helps create a coating on the potatoes, allowing the marinade to adhere better. It also adds a subtle nutty flavour and helps to crisp up the potatoes when roasted.
• Can this be made ahead of time? Absolutely! You can marinate the potatoes and roast them a day in advance. Store them in the refrigerator and then finish the gravy and smoking process just before serving.