Easy Potato Tikka Kebabs Recipes | Malai Aloo Kebab

Print Recipe

5 from 1 vote

Easy Potato Tikka Kebabs Recipes | Malai Aloo Kebab

These Easy Potato Tikka Kebabs are easily one of my favorite entertaining recipes that everyone enjoys.

Prep Time15

Cook Time25

Marination time30

Course: Appetizer, Snack

Cuisine: Indian

Servings:

Calories: 155kcal

Author: Vaishali

Ingredients

2 lb baby potatoes 900gm, OR use regular potatoes and cut them into bite size chunks
1 tablespoon mustard or olive oil
¾ cup yogurt Greek yogurt or hung curd (see notes)
½ cup cream cheese at room temperature see notes
2 tablespoon heavy cream
1 tablespoon ginger garlic paste
2 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon cardamom powder
2 teaspoon kasuri methi dried fenugreek leaves
Salt and black pepper to taste
1 large green bell pepper cut into 1 inch cubes
1 large colored bell pepper red, yellow or orange cut into 1 inch cubes
1 large red onion quartered and layers separated
Cooking spray
Chaat masala, chopped cilantro and lime juice to garnish
Cilantro mint chutney to serve

Instructions

Set a heavy bottomed pot with water on high heat. Season with salt, cover and let the water come to a boil.
While you are waiting for the water to boil, Wash and half the baby potatoes. Cut green bell pepper, red bell pepper and the red onion into 1 X 1 inch chunks.
Uncover the water pot and add the potatoes and cook for 8-10 minutes. You want your potatoes to be about 70% done.
To make the marinade add yogurt, cream cheese, heavy cream, ginger garlic paste and all the spices into a deep mixing bowl.
Drain the potatoes in a colander. Add the peppers and onions to your marinade followed by the potatoes. Mix everything and give the marinade a taste check and adjust seasoning if needed. Let the veggies marinate for 30 minutes (or up to 2 hours)
If using wooden skewers, soak them in water now. I cut each regular skewer into two to have an individual serving size of the potato tikka kebabs. See notes
Line a cookie sheet with foil, put a cooling rack on it and spray the rack with cooking spray. Preheat your oven to 425 degrees F/220 degrees C
After 30 minutes, skewer peppers, onions and potatoes onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 20 small skewers total. Lay them on the prepared cookie sheet and spray with cooking spray.
Bake for 15 minutes, flipping the skewers half way through, followed by a quick broil (no more than a minute or two) to get the classic charred tandoori look and flavor.
Place the Potato Tikka Kebabs on a serving platter. Generously sprinkle with chaat masala, add chopped cilantro and give a big squeeze of lime juice. Serve warm with this mint cilantro dipping sauce.

Notes

Hung curd is regular yogurt which has been strained for 4-5 hours before using. You can use jalapeno cream cheese to add a kick to the marinade You can also use longer party picks if you don’t want to get into cutting each “standard” length skewer into two. If using wooden skewers, make sure to soak them before cooking; this is to prevent burning in the oven or on the grill.

Nutrition