You can make a variety of preparations with aloo and there is little scope to go wrong with it.
Tandoori Bharwaan Aloo
3 big (longish) potatoes
3 almonds – crushed with a rolling pin (belan), 4 tbsp grated paneer (50 gm)
1 tbsp mint (poodina) leaves – chopped, 1 green chilli – deseeded and chopped
¼ tsp garam masala, ¼ tsp red chilli powder, ¼ tsp salt
a pinch dry mango powder (amchoor)
½ cup thick curd – hang in a muslin cloth for 30 minutes
1 tbsp ginger paste, ¼ tsp red chilli powder
¾ tsp salt, ¼ tsp orange tandoori food colour or turmeric (haldi)
crush together to a rough powder
1 tsp black cumin (shah jeera), seeds of 2 brown cardamom (moti elaichi)
2-3 blades of mace (javitri), 6-8 peppercorns (saboot kali mirch)
* Boil potatoes in salted water till just tender. Peel skin.
* Mix all ingredients of filling and keep aside.
* Grind or crush black cumin, seeds of black cardamom, peppercorns, and 2-3 pinches of mace to a coarse powder.
* To the paneer mixture, add ¼-½ teaspoon of the above freshly ground spicepowder also. Keep the leftover powder aside.
* Mix hung curd, ginger paste, the left over freshly ground powder and red chilli powder and salt. Add turmeric or orange colour.
* Run the tip of a fork on the surface of the potatoes, making the surface rough. (The rough surface holds the masalas well). Cut each potato into 2 halves, vertically. Scoop out, just a little, to get a small cavity in each potato with the back of a teaspoon. Stuff with paneer filling.
* With a spoon apply the curd mixture on the outside (backside) of the potatoes and on the rim also (not on the filling).
* Roast potatoes in a preheated oven at 210°C/410°F for 15 minutes on a greased wire rack till they get slightly dry. Spoon some oil or melted butter on them (baste) & then grill further for 10 minutes till the coating turns absolutely dry. Sprinkle some chaat masala and serve hot.