Tandoori Aloo is the perfect healthy and delicious recipe for toddlers in Australia. This vegetarian dish is packed with protein, vegetables and flavour, and is easy to make. It contains potatoes, peppers, onions, and a range of spices which will introduce your child to the flavours of India. It is sure to be a hit in any toddler’s lunchbox.
General Information
- Servings: 4
- Keywords: tandoori aloo, vegan, kid friendly
- Calories: 250 kcal
- Protein: 5 g
- Carbs: 40 g
- Fats: 9 g
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
- 2 potatoes (small and round, about 240 g each)
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 2 cloves of garlic (minced)
- 1 teaspoon grated ginger
- 2 tablespoons plain yogurt
- 2 tablespoons lemon juice
Directions
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Preheat the oven to 425 °F (220 °C).
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While the oven is heating, peel and dice the potatoes into small cubes. Make sure they are all the same size, about 0.5 inches.
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In a bowl, combine the olive oil, garam masala, cumin, turmeric, coriander, garlic, ginger, yogurt, and lemon juice. Stir until combined.
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Add the potato cubes to the bowl and mix well to coat in the spices and oil.
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Place the potatoes on a sheet pan lined with parchment paper.
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Bake in the preheated oven for 30 minutes, stirring half way through. When they’re done, they should be crisp on the outside and tender on the inside.
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Serve hot with basmati rice, naan or chapatis. Add some diced onion, cilantro, or grated coconut for a tasty garnish.
Recommended Sides
- Basmati rice
- Naan
- Chapati
- Diced onion
- Cilantro
- Grated coconut
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