Awadhi cuisine
Awadhi Dum Aloo
Baby potatoes slow-cooked in a rich Awadhi gravy of fried onions, yoghurt and whole spices — a dish from the royal kitchens of Lucknow where dum cooking in mustard oil creates an incomparable depth.
Why cold press mustard oil?
Awadhi cooking traditionally uses mustard oil for its ability to handle the long dum cooking process without breaking down. The oil's compounds survive the slow heat and add a subtle warmth to the rich gravy.
Ingredients
- 500g baby potatoes, boiled and pricked
- 4 tbsp Dune Aura Cold-Press Mustard Oil
- 2 large onions, thinly sliced
- 1 cup yoghurt, whisked
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 4 green cardamoms, 2 cloves, 1 cinnamon stick
- Salt to taste
- Fresh coriander and cream to garnish
Step-by-step method
- 1
Heat mustard oil until smoking. Deep fry baby potatoes until golden. Drain and set aside.
- 2
In the same oil, fry onions until deep golden-brown — about 15 minutes. Drain and cool.
- 3
Blend fried onions with yoghurt to a smooth paste.
- 4
In the remaining oil, add whole spices. Sauté 30 seconds.
- 5
Add ginger-garlic paste. Cook 2 minutes.
- 6
Add onion-yoghurt paste. Cook on medium heat until oil separates — about 10 minutes.
- 7
Add fried potatoes, chilli powder, coriander powder, garam masala and salt.
- 8
Cover tightly and dum cook on lowest heat 20 minutes. Garnish and serve with naan.
Pro tip
The fried onion paste is the soul of Awadhi cooking — do not rush the frying. Deep golden, not burnt.
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