HINGWAALI ALU DUM

Note: Alu Dum world famous Potato dish which is prepared differently in kitchens of India.  In Calcutta itself this dish is prepared in different ways. I am giving you this recipe where Asefodita is added to give that extra zing.
Sugar can be adjusted to taste.

U need:
Medium sized potatoes: 200 gms
Onion: 1 medium minced very fine
Ginger: 2"piece peeled and minced very fine
Asefodita: 1/2 tsp
Slit green chillies: 2
Dhaniya-jeera powder: 2 tsp
Turmeric powder: 3/4 tsp
Jeera:1 tsp 
Red chilli powder:1&1/2 tsp( deghi mirch powder is good)
Cloves:3
Cinnamon stick: 2 medium broken to two
Green cardamom: 3
Oil: 3 tablsp+2 tablsp to fry potatoes
Salt to taste
Sugar:3/4 tsp
Beaten curd: 2 tablsp
Coriander leaves: 2 tsp

Method:
1. Clean and pressure cook potatoes.Cool and peel skin.Cut into quarters.
2. Heat 2 tablsp oil and fry the potatoes till light brown.
3 In the same kadai add 3 tablsp oil. Add asefodita,jeera,cinnamon,cloves and cardamoms and slit green chillies.Saute for few sec.Now add the minced onions and continue frying.
4. Add the minced ginger. In a small bowl add the beaten curd.To this add the turmeric,red chilli powder and dhaniya -jeera powder.Mix well and add this to the frying onions.Continue cooking till the curd is absorbed and the masalas cooked well. Add the fried potatoes.Stir.
5. To this add salt and sugar and continue frying for another 5 to 6 mins.Add 1 &1/2 cups water and simmer gently.Add 1 tsp coriander leaves.Simmer till the gravy thickens.
6. Transfer the Alu Dum to a serving bowl.Garnish with coriander leaves and serve with rotis or khichdi.
Note: Chilli you can use Kashmiri chilli powder instead of deghi mirch.