Tandoori Aloo / Grilled Potatoes

The other day we had some sudden guests !! The entire family comprising of the doting mother/grandmother, sons and their wives, and one little pert, mischievous 2 year old visited us, most probably the mother had forced them all. The reason for the visit was that the younger son had recently married, and the couple had been brought to seek the blessings of ‘elders’!! I had been assuming that at 37 I was still a young lady until then!

The first thing the son noticed was the book rack. This is something I am very very proud off, and am very possessive about the books I own. Not that they are very costly or that I am arrogant, it is just that each and book has a smell I am familiar with, each page carries a story and because some of my books have helped me find good friends. The son was most fascinated by my collection of cook books, and called his wife at once to examine the lot! After they left, I cleaned the rack lovingly fingering each cook book! It was then that I discovered, to my own amazement that I had over 40 Cook Books!! I am rather ashamed to admit that I haven’t tried even a single dish from a few:( It was then that I decided that I would honor the writers and cook a dish from every book, hopefully by the end of this year!

In doing so, I find that I keep repeating dishes either from Neeta Mehta’s books, or from one of the baking books from Classic Essential Breads, Cakes, and more recently The Bread Book by Sara Lewis. Sometime back I found a thin green book that had somehow gone unnoticed – The Samsung Book of Indian Microwave Cooking by Tarla Dalal which came along with the Microwave. I was still choosing a dish to cook from this book when P bought a big packet of baby potatoes. I am a little lazy about scraping, grating and the like and try to avoid any food that may require such arduous tasks! P says I am a snobbish chef who likes to have assistants doing my menial jobs – who else but P! I woke up one morning, and found cleaned, scraped baby potatoes dunked in cold water. P obviously expected me to prepare dum aloos of which he is a huge fan, that too on a weekday. Any other day I would have lost my temper at the thought, but this time I could almost picture the delicious tandoori aloo I had seen in the book, and rolled up my sleeves so to say, to get going!

I made mine using Tarla Dalal’s recipe as a guide, and not a Bible! The recipe uses baby potatoes with jackets, but I prefer the scraped version as it is more hygienic than the former! I tried a low fat version using sofit’s tofu instead of cream, and only a teaspoon of oil for the entire quantity! This one is a winner all the way, and is a wonderful appetizer for parties, especially if you have calorie conscious guests!

Ingredients:
2 cups baby potatoes
A teaspoon of oil
1/4 tsp. – Kashmiri chilli powder
1/2 a lime

To grind:
1/2 tsp. – dried kasuri methi
1/4 tsp. – peanut butter smooth (I had only the chunky version in my pantry but the smooth one would be great)
5 to 6 small tofu cubes (Sofit is good for this)
1/2 tsp. – grated garlic
1 inch – ginger grated
About 2 tsps. – dhana jeera powder
A pinch of amchoor or chaat masala
Chilly powder as per taste

Garnish:
Thin rounds of onion sliced, separated into rings. It looks tempting if you grate some beet, and mix the rings in it so that onions turn pink.
Dhania leaves

Method:
1. Wash, scrape and clean the potatoes.

2. Pierce them with a fork and place them all around the circumference of the microwave turntable with a small bowl of water in the centre. This prevents them from shrivelling.

3. Microwave on high for about 6 to 8 minutes till the potatoes get just done.

4. Heat the oil in a microwave safe bowl, add the prepared ground paste and salt (Please adjust spices to suit your taste as these things are a matter of personal choice rather than measurements). Micro high for a minute. Mix again.

5. Add the potatoes, and toss well. Micro high for 2 minutes.

END RESULT:


You may serve as such after garnishing but I need my grilled stuff actually grilled:)

6. Preheat the oven. Pierce with skewers or just place the potatoes on a hot grill. Sprinkle some chilly powder and grill for about 5 to 10 minutes. You may drizzle with oil before grilling so that it doesn’t look as dry as mine. But I really prefer the one with lesser oil. It makes a great evening snack, a quick cocktail snack and if you are willing, why not serve it as a side dish with the main course!

This month Meeta – The lady behind ‘The Monthly Mingle’ passes the baton over to Sig. Sig is all set to end the summer grilling at her place. The second scorching October heat is only round the corner in Mumbai, so we still have endless opportunities to grill food and get grilled ourselves! I am sending my spicy aloos and hope you enjoy it as much as we did! (Agreed mine aren’t all that spicy!!)

You might like this too:

Tandoori Gobi / Grilled Cauliflower

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Comments

Have your say

  1. that looks fantastic. love the photo with the marinade. yum! 🙂

  2. looks awesome.. dried kasuri methi is something new to me.. and all those ingredients seem to be great flavours 🙂

  3. Yummy!!
    did u do this in the samsung combi MW ? I have been wanting to try out the same recipe for ages, but feared it will not turn out well. I think the grilling made a tremendous difference.lovely!

  4. Tandoori aloo without the burnt flavour wouldn’t be ‘tandoori’ at all .. good idea … grilling it again. 🙂

  5. Looks awesome. Nice pics.

  6. I like the way you find peanut butter/tofu as substitutes in age old recipes. I still can’t stand Sofit though.

  7. Looks great… colours are wonderful:)

  8. Tandoori aloo, ab kon mana karega khane se, look mouth-drooling. Awesome blend of masala, can’t wait to try !!!

  9. lovely marinade!

  10. Tempting…nice snap

  11. VEGETABLE PLATTER

    yummy .. very mouth watering

  12. hey, that looks like a neat way to savour potatoes! we grill them too, but using traditional tandoori marinade..will surely try yours next time:)

  13. Thanks for visiting my site.

    Peanut butter for a gravy base? Great idea!

  14. Arundathi – Thanks! Its quick too:)

    Shreya – With me kasuri methi is a staple, and I have to actually force myself not to include it in all the dishes!

    Rashmi – No, my m/w does not have the grill option. I used my regular OTG for that. Glad you liked it too:)

    Sharmila – I agree with you on this one:) BTW, I did my further Dandeli posts at last!

    Jayashree – Thanks!

    Simran – Same here, but I can’t think of spending on mori nu all the time! Sofit is all right in dishes where you require firm tofu:)

    Vani, Madhavi, EC,Rachel, Vegetable Platter – Thank you!

    Mansi – Will you? Let me know whether it gets the stamp of approval:)

    Dibs – Welcome!

  15. I absolutely love grilled potatoes, your marinade sounds awesome… Thanks for sending this over to MM!

  16. hi sunshine! i have a dozen cookbooks and don’t try out from them as well. left a huge collection behind back home, usually love to browse through them whenever i need a good drool (everytime I am on a diet its the case. But your idea is good – cooking one dish a month aint so bad! tandoori alu looks so mouthwatering, and sounds simple enough to want me want to make it! i don’t have a m/w though will try on oven grill.

  17. nation here is simply WOW! I love potatoes on the grill, with this marinade I am sure it is simply extraordinary!

  18. Sig, Meeta, sending this over to MM was my pleasure, especially after seeing the beautiful round up you did Sig!

    Rajani, I hope we both cook up from our respective collections!

  19. Just discovered ur blog.
    Wonderful recipes
    I too have about 3 dozen cookbooks and very possessive of the.

  20. Hi Harini:

    Great and easy recipe but perhaps the story behind it is awesome. It connects very well when someone comes to my place and sees my recipes book collection – a treasure, my bedtime reading material and how I feel when they show the proper respect, lol! I, too, have books you have listed and more.
    Happy cooking!
    Richa

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