DUM ALU AWADHI

U need:
Baby potatoes: 250 gms cleaned and pressure cooked
Onion paste: 1/4 cup
mustard seeds: 1 tsp
oregano: 1 tsp
hing: 1/2 tsp
jeera: 1 tsp
methi seeds: 1/4 tsp
ginger paste: 2 tsp
red chilli powder: 2 tsp
tamarind paste: 1 tsp
garam masala: 1 tsp
dhaniya jeera powder: 2 tsp
salt to taste
extra virgin Olive oil: 2 tabslp+ 3 tabslp to fry the potatoes
or
any other cooking oil : same quantity as above
caramalized sugar: 1tsp
nutmeg powder: 1/2 tsp
coriander leaves: 2 tsp
Green chillies slit: 3

Method:
1. Peel boiled baby potatoes. Heat  3 tabslp olive oil or any other cooking oil and fry the potatoes  till light brown. Drain excess oil and keep on a plate.
2. Heat 2 tabslp oil in a kadai. When hot add mustard seeds and hing. Stir.Now add the oregano and jeera. Saute well. Add the ground onion paste and continue stirring.till the onion is light brown. Add the ginger paste.
3. Add chilli powder,dhaniya-jeera powder,garam masala and continue stirring sprinkling a little water to prevent the masala from sticking to the bottom of the kadai.
4. Add 1 cup water and salt. Simmer for 7 to 8 mins. Add the fried potatoes and stir well.Add 1/2 cup water,cover with a lid and cook till the potatoes are well coated in the masala. The gravy should be semi thick.Add tamarind paste,coriander leaves and nutmeg powder.Stir well. Mix in the caramelized sugar and toss well.
5. Transfer to a serving bowl and serve hot with some dash of cream and sprinkle of coriander leaves and slit green chillies.
Note:
If you want  instead of caramelized sugar you can melt some palm candy sugar and add to the potatoes as it is simmering. Tastes equally good. You can increase the sweetness and  spiciness of the dish as per your taste buds.
Awadhi cuisine is rich in use of spices especially nutmeg and jaiphal. and they enhance the taste of the vegetables or lentils.
Bonn!!!!Appetite!!!!!!!