Here is the detail procedure of making Awadhi Dum Aloo.... Boil potato a day before & keep in fridge. Next day peel & prick gently with a tooth pick. If using big potato, cut in even size and no need to prick. Then either deep fry or pan fry till golden. Heat ghee & 2 tsp oil in a pot. Add cumin & mustard seed. When the seeds are brown add ginger garlic paste & fry till golden. Add tomato puree & cook on low med stirring till oil separates. Add whisked yoghurt & mix. Add coriander, chili & turmeric powder. Mix & cook till oil again separates. Now add salt, green chili & potato, mix gently & fry for 5 min. Add 1 cup water boil & simmer for 10 min. Add cream, mix gently & cook for 10 more min on low med heat till gravy is thick. Garnish with cilantro and serve.  - Ranjana - USA