Awadhi Dum Aloo Recipe

Ingredients 

400 gm even-sized potatoes

  oil for deep frying the potatoes
  Gravy  
2 tbsp ghee   1 1/2 tsp cumin seeds  
1/2 tsp musturd seeds  
2 tbsp ginger-garlic paste  
1.5 cup tomatoes purie  
1/2 cup yoghurt  
salt to taste  
1/4 tsp turmeric  
1 tbsp coriander powder  
1/2 tsp chilli powder  
2-3 green chillies-slit  
1 tbsp chopped coriander leaves  
2 tbsp cream or but
Aloo Dum Awadhi
1. Peel and wash the potatoes.
2. Deep fry them in oil till golden brown. Keep aside.
3. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
4. In a pan heat a little oil and add the ginger paste mixture.
5. Saute for a minute or two.
6. Then add coriander powder, red chilli powder, turmeric powder, cumin powder,
nutmeg, both salts and 1/4 cup water.
7. Cover the pan and allow to cook for a minute.
8. Add fried potatoes and yogurt and simmer until potatoes are done.
9. Add tamarind extract and sugar.
10. Garnish with chopped coriander.
11. Serve hot with parathas or pooris.

Aloo Dum Awadhi

Ingredients
 20 baby potatoes
 4 tbsp sugar
 3 tbsp tamarind extract
 2 tbsp chopped green coriander
 oil for deep frying
Gravy Edit

 ¼ cup oil
 ½ tsp fenugreek
 1 tsp oregano
 a pinch asafoetida
 ½ tsp nutmeg powder
 ⅔ cup plain yogurt (dahi)
 salt to taste
 1 tsp ginger paste
 1 tsp mustard seeds
 ¼ tsp nigella seeds
 4 tbsp coriander powder
 1 tsp red chilli powder or to taste
 ½ tsp turmeric powder
 ¼ tsp cumin powder
 rock salt (kala namak) to taste
 salt to taste

Directions Edit
1. Peel and wash the potatoes.
2. Deep fry them in oil till golden brown.
3. Keep aside.
4. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
5. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or
two and then add coriander powder, red chilli powder, turmeric powder, cumin
powder, nutmeg, both salts and ¼ cup water.
6. Cover the pan and allow to cook for a minute.
7. Add fried potatoes and yogurt and simmer until potatoes are done.
8. Add tamarind extract and sugar.
9. Garnish with chopped coriander.
10. Serve hot with parathas or pooris.