Ingredients

• 20 - baby potatoes
• 4 tbsp - sugar
• 3 tbsp - tamarind extract
• 2 tbsp - chopped green coriander
• oil for deep frying
• For the Gravy:
• 1/4 cup - oil
• 1/2 tsp - fenugreek seeds
• 1 tsp - oregano
• 1 pinch - asafoetida
• 1/2 tsp - nutmeg powder
• 2/3 cup - plain yogurt
• 1 tsp - ginger paste
• 1 tsp - mustard seeds
• 1/4 tsp - onion seeds
• 4 tbsp - coriander powder
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1/4 tsp - cumin seed powder
• Rock salt to taste
• Salt to taste

How to Make Aloo Dum Awadhi

• Peel and wash the potatoes.
• Deep fry them in oil till golden brown. Keep aside.
• In a bowl, mix ginger paste, fenugreek, mustard, oregano, onion seeds and asafoetida.
• In a pan, heat a little oil and add the ginger paste mixture.
• Saute for a minute or two.
• Add coriander powder, red chilli powder, turmeric powder, cumin seed powder, nutmeg, both salts and 1/4 cup water.
• Cover the pan and allow to cook for a minute.
• Add fried potatoes and yogurt. Simmer until potatoes are done.
• Add tamarind extract and sugar.
• Garnish with chopped coriander.
• Serve hot with parathas or pooris.