Dum Aloo

Serves 4

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
1 tsp. Oregano
A pinch Asafoetida
1/2 tsp. Nutmeg powder
2/3 Cup plain yogurt (dahi)
Salt to taste
1 tsp. Ginger paste
1 tsp. Mustard seeds
1/4 tsp Nigella seeds
4 tbsp. coriander powder
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
Rock salt (kala Namak) to taste
Salt to taste

Method

1. Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
2. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
3. 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 1/4 cup water. Cover the pan and allow to cook for a minute.
4. Add fried potatoes and yogurt and simmer until potatoes are done.
5. Add tamarind extract and sugar. Garnish with chopped coriander. Serve hot with parathas or pooris.