From the halwai kitchens of Old Delhi, this aloo relies on assertive spices and exact control, where flavour leads and heat is deliberate.
 
Crafted with boiled potatoes, roasted masalas, it develops depth gently, as the aloo absorbs spice and ghee, releasing a rich, unmistakable aroma that belongs to the streets outside temple gates and sweet shops.
 
Best Enjoyed With: Bedmi, Kachori, Khasta Paratha