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Aloo Dum Awadhi
Method
- Peel and wash the potatoes.
- Deep fry them in oil till golden brown. Keep aside.
- In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
- In a pan heat a little oil and add the ginger paste mixture.
- Saute for a minute or two.
- Then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water.
- Cover the pan and allow to cook for a minute.
- Add fried potatoes and yogurt and simmer until potatoes are done.
- Add tamarind extract and sugar.
- Garnish with chopped coriander.
- Serve hot with parathas or pooris.
Ingredients:
20 - baby potatoes
4 tbsp - sugar
3 tbsp - tamarind extract
2 tbsp - chopped green coriander
oil for deep frying
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
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 - nigella seeds
4 tbsp - coriander powder
1 tsp - red chilli powder
1/2 tsp - turmeric powder
1/4 tsp - cumin powder
rock salt to taste
salt to taste
