Begin by taking a large mixing bowl and adding the following ingredients: gram flour, turmeric powder, red chili powder, coriander powder, hing, mustard oil, thick yogurt, garam masala, saunf powder, amchoor powder, ginger garlic paste, crushed kasoori methi, and salt. Using a whisk, blend all the ingredients together until you achieve a smooth, thick paste with no lumps.

Next, add the boiled and peeled baby potatoes to the prepared marinade. Mix gently to ensure each potato is well coated. Incorporate the separated onion layers and, if desired, paneer cubes. Toss everything carefully so the marinade spreads evenly without breaking the potatoes or paneer.

To add a deep, restaurant-style smoky aroma, place a small steel bowl in the center of the mixing bowl containing the marinated ingredients. Put a piece of ignited live coal inside the steel bowl and pour one teaspoon of ghee over the coal. Once smoke begins to release, cover the main bowl immediately with a lid and let the mixture absorb the smoky aroma for a few minutes.

Insert the marinated baby potatoes, onion pieces, and paneer cubes onto skewers. Roast the skewers over a direct flame, rotating until all sides become lightly charred. As you roast, apply a little ghee to keep the texture soft and juicy. Alternatively, place the skewers inside a griller or set them in the oven on broil. Brush with a little ghee and bake or air fry until the pieces turn golden and slightly crisp at the edges.

Once cooked, serve the tandoori aloo on skewers or remove each piece onto a serving plate. Finish by garnishing with chopped coriander leaves, a sprinkle of chaat masala, and a squeeze of fresh lime juice. Serve hot with coriander mint chutney and enjoy.