Prepare all ingredients.

In a large bowl, combine all ingredients except potatoes and ghee.

Stir well until combined.

Add boiled baby potatoes and marinate for 30 minutes.

Heat ghee in a wok or skillet.

Add the tandoori aloo mixture.

Sauté over high heat for 4-5 minutes, stirring occasionally.

Roast potatoes until the marinade thickens and forms a coat.

Ensure potatoes are well crusted and golden brown.

Check and adjust salt and spice as needed.

Keep aside in the same pan.

Place a piece of coal on the gas flame and heat until red hot.

Place a katori in the center of the pan.

Place the red-hot coal in the katori.

Spoon a little ghee over the coal.

Cover the pan to trap the smoke.

Allow the aloo tikka to absorb the smoky flavor for about 30 seconds.

Remove the coal cup.

Serve as an appetizer with Lacha Pyaz & Green chutney.