Tandoori Aloo

Recipe by: Anupama Vastradeva (Didi)
Story by: Archna Kumar

Not every recipe comes with a memory of the dish itself.

Sometimes, it brings back memories of the person who wrote it down.

I don’t really have a memory connected to this recipe. I simply came across it in Didi’s collection of recipes, loved it, and felt it deserved to be shared with all of you.

But it reminded me of a memory that always makes me smile.

Years ago, I insisted on bringing home a tiny baby talking parrot. For the longest time, all he would say was, “Mithu, Mithu.” Mom would often laugh and wonder why he simply wouldn’t learn to say “Ram Ram.”

My sister took that as a challenge.

One day, while Mom was out, Didi quietly took the little parrot to her room. She sat him on her lap, gently stroked him with so much love, and patiently repeated, “Ram Ram… Ram Ram… Ram Ram.”

She did this for nearly two hours.

And then, almost magically, he started saying, “Ram Ram.”

When Mom came home and heard him, she was completely surprised—and absolutely delighted.

That’s who my Didi was. She had endless patience, immense love, and a quiet determination. Whether it was people, animals, or even a tiny little parrot, she had a remarkable way of nurturing the best in everyone.

Every time I come across one of her recipes, I remember not just the wonderful food she made, but the beautiful person she was.

Ingredients

For the Potatoes

• 20 baby potatoes
• 1½ tsp salt
• 1½ tsp black pepper
• 1½ tsp red chilli powder
• 1½ tsp chaat masala
• 1 tsp roasted cumin (jeera) powder
• ½ tsp garam masala
• A pinch of green food colouring (optional), dissolved in 1 tsp water
• 2 tsp lemon juice
• 1½ tsp garlic juice

For the Marinade

• 1 tsp garlic paste
• 1 cup fresh mint (pudina) leaves
• ½ cup fresh coriander (dhania) leaves
• 2–3 green chillies
• ½ tsp ajwain (carom seeds)
• 1¼ tbsp cornflour
• 1 tbsp oil
• 1 tbsp curd

Preparation

Wash the baby potatoes well and boil them until just tender. Peel them and prick each potato all over with a fork or toothpick so the flavours can seep in.

In a large bowl, combine the salt, black pepper, red chilli powder, chaat masala, roasted cumin powder, and garam masala. Add the green food colouring (if using), lemon juice, and garlic juice. Toss the potatoes gently until they are evenly coated with the seasoning.

Method

1. In a blender, combine the garlic paste, mint leaves, coriander leaves, green chillies, ajwain, cornflour, oil, and curd. Blend into a smooth marinade.
2. Add the seasoned potatoes to the marinade and coat them evenly.
3. Cover and marinate for at least 30 minutes.
4. Grill the potatoes, turning occasionally, until they are lightly charred and golden on all sides. You can use a barbecue, oven grill, air fryer, or grill pan.
5. Transfer to a serving platter, sprinkle with a little extra chaat masala, and garnish with onion rings.

Serving Suggestion

Serve hot with mint chutney and lemon wedges. Tandoori Aloo makes a delicious starter, party appetiser, or a flavourful side dish with any Indian meal.