II Aloo Dum Awadhi II

Ingredients:

  • 20 Baby Potatoes

  • 3 tbsp. Tamarind extract

  • 4 tsp. Sugar

  • Oil for deep frying

  • 2 tsp. Fresh coriander leaves, finely chopped

For the Gravy :

  • 2 tbsp. Oil

  • 1 tsp. Ginger paste

  • 1/2 tsp. Fenugreek seeds

  • 1/2 tsp. Mustard seeds

  • 1/4 tsp. Nigella seeds

  • 1 tsp. Oregano

  • A pinch of Asafoetida (Hing)

  • 1/2 tsp. Nutmeg powder

  • 1/2 tsp. red chili powder or to taste

  • 1/2 tsp. Turmeric powder

  • Salt as per taste

  • 2 tbsp. coriander powder

  • Rock salt as per taste

  • 1/2 cup plain yogurt (stirred)

  • 1/4 cup water


Preparation:

  • Wash and peel the potatoes.
  • Deep fry them in oil till golden brown. Drain on a paper and keep aside.
  • In a bowl mix the ginger paste, mustard seeds, fenugreek seeds, oregano, nigella and asfoetida.
  • Heat oil in a pan and add the mixture, fry for a minute. Add coriander powder, turmeric powder, chili powder, salts, nutmeg powder and 1/4 cup water. Cover the pan and allow it to cook for a minute on low heat.
  • Add fried potatoes and stirred yogurt and mix well.
  • Simmer and cook covered until potatoes are done.
  • Add tamarind extract, sugar and mix.
  • Serve hot garnished with chopped coriander.