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This tandoori aloo remains miles ahead of any fancy baked delight
WHEN we were young and living in the hills of Uttar Pradesh, good-old potatoes were the staple in the winters. The challenge for mom was to provide variety improvising on the alu theme. One dish that never disappointed was ghaul daale aloo. The recipe was simplicity incarnate. Large-sized potatoes were buried overnight in ashes accumulated in the fire place. They were retrieved and reborn next morning and consumed with great relish with jeera or hara dhania aur namak. Occasionally spiced with chat masala and draped with chutney. It had a smoky flavour and for us this remains miles ahead of any fancy baked in the jacket firang stuff topped with sour cream. Years later, as undergrad students, we discovered tandoori aloo in Delhi. Alas, tandoori fare has since become fashionable and fancy losing all its rustic charm. We yielded to nostalgia recently and regretted at once. The potato that had endured the ordeal by fire was packed with paneer, khoya, dry fruits and nuts. And yes, it had suffered parboiling and peeling too! We missed the joys experienced in childhood and yearned. Our prayers were answered. We chanced upon McCains potato wedges on the grocer’s shelf and here is the rest of the story:
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Ingredients