Awadhi Dum Aloo

Cuisines

Best for

Recipe

Ingredients

250 grams	baby potatoes
3 tablespoons	ghee
1 teaspoon	cumin seeds
2 pieces	bay leaves
1 inch	cinnamon stick
3 pieces	green cardamom
4 pieces	cloves
1 cup	onion, finely chopped
1 cup	tomato puree
1 tablespoon	ginger-garlic paste
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1/2 teaspoon	garam masala
1/2 cup	yogurt, whisked
Salt	to taste
2 tablespoons	fresh cream
1 tablespoon	kasuri methi (dried fenugreek leaves)
2 tablespoons	fresh coriander, chopped

Instructions

1. 1 Boil the baby potatoes until tender, then peel them and prick with a fork.
2. 2 Heat 2 tablespoons of ghee in a pan and shallow fry the potatoes until golden brown. Set aside.
3. 3 In the same pan, add 1 tablespoon of ghee and heat it.
4. 4 Add cumin seeds, bay leaves, cinnamon, cardamom, and cloves. Sauté until aromatic.
5. 5 Add the chopped onions and sauté until golden brown.
6. 6 Stir in the ginger-garlic paste and cook for 1-2 minutes.
7. 7 Add the tomato puree and cook until the oil separates from the mixture.
8. 8 Mix in the red chili powder, turmeric powder, coriander powder, and salt. Cook for another 2 minutes.
9. 9 Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
10. 10 Once the yogurt is well incorporated, add the fried potatoes and mix well.
11. 11 Cover the pan and let it simmer on low heat for 10-15 minutes.
12. 12 Add the fresh cream, garam masala, and kasuri methi. Stir well and cook for another 2 minutes.
13. 13 Garnish with fresh coriander and serve hot.