Dum Aloo Banarasi
User Reviews
4.8
24 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Dum Aloo Banarasi
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Dum Aloo Banarasi is a delicacy from the Uttar Pradesh cuisine. It is a delicious, tangy, spiced and robust curry made with baby potatoes, tomatoes, herbs, curd and spices. The recipe is made without onion and garlic.
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Ingredients
Main ingredients
- 450 to 500 grams baby potatoes - 28 to 32 baby potatoes
- 100 grams tomato or 1 medium to large tomato - minced, grated or finely chopped
- 1 inch ginger - peeled, minced or finely chopped
- 2 to 3 green chilies - slit
- ½ cup curd (yogurt)
- 2 tablespoons light cream or low fat cream, optional
- 2 to 2.5 cups water or add as required
- 1 tej patta - large-sized or 2 to 3 small to medium tej patta (Indian bay leaf)
- 2.5 teaspoon coriander powder (ground coriander)
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Kashmiri red chili powder or deghi mirch
- 3 tablespoons ghee
- salt as required
- 1 to 2 tablespoons Coriander leaves - chopped, for garnish
Spices to be powdered
- 2 teaspoons cumin seeds
- 1.5 teaspoons fennel seeds (saunf)
- 4 cloves
- 3 to 4 green cardamoms
- ½ teaspoon fenugreek seeds (methi dana)
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Instructions
Powdering the spices
- In a small skillet or frying pan, roast the whole spices mentioned under the list "spiced to be powdered" until fragrant.
- When cooled, powder them coarsely in a mortar and pestle or a coffee-grinder or a mixer-grinder.
Making banarasi dum aloo
- Rinse the baby potatoes very well in water.
- If you plan to keep the peels, then scrub the mud with a brush and rinse the potatoes very well.
- Boil or steam the potatoes, till they are almost cooked. Peel and then prick with a fork on all sides.
- Heat 2 tablespoon ghee in a frying pan. Sauté the baby potatoes till lightly browned.
- Remove and keep aside. You can also sauté the baby potatoes in batches. Add more ghee if needed.
- In the same pan, add 1 tablespoon of ghee. Add the tej pattaand sauté for a few seconds till fragrant.
- Then add the ginger and sauté for some seconds till the raw aroma goes away.
- Add the tomatoes and the prepared ground spices powder. Stir and sauté till the fat starts to release from the tomato mixture.
- Whisk yogurt in a small bowl till smooth. Lower the heat or you can also switch off the heat.
- Add the yogurt to the pan and stir briskly and quickly. Sauté on low heat stirring often till the fat releases from the mixture.
- If the yogurt curdles, then just continue to sauté till all the liquids are evaporated and the whole mixture comes together and you see the fat clearly from the sides.
- Add the coriander powder, red chili powder and turmeric powder and saute for a minute.
- Add the potatoes and green chilies and saute for 2 to 3 mins till the masala has coated the potatoes well.
- Add water and salt. Stir and let the curry come to a boil.
- Lower the heat and simmer till all the flavors of the curry has well blended for about 8 to 10 mins. If you want a slightly thick curry, then simmer for some more minutes. For a thin curry, you can add some more water.
- Lastly add cream and stir again. Switch off the heat and serve Banarasi Dum Aloo hot garnished with coriander leaves.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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