Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home |
by Tarla Dalal
Added to 445 cookbooks
This recipe has been viewed 332687 times
Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | with 31 amazing images.
Banarasi dum aloo is deep fried baby potatoes in rich and creamy Indian tomato gravy. dum aloo as too many variations like Kashmiri dum aloo, Punjabi dum aloo like wise this is one of the dum aloo variation which is popularly known as Banarasi dum aloo.
Preparation for Banarasi dum aloo doesn’t take much time and this recipe is simply low of effort yet the outcome is supremely delicious. If you are looking forward to treat your family with some good Indian food, this Banarasi dum aloo is it.
Authentically in making of Banarasi dum aloo, onions and garlic is not added. We have still added little garlic but you can simply skip it to make “Authentic banarasi dum aloo”. This dum aloo is so quick to make you can include this recipe to your everyday menu too.
Serve Banarasi dum aloo hot accompanied by pooris, naans or any Indian bread that you wish to. If you do not consume dum aloo immediately, the gravy will thicken. So, add a little water, adjust the consistency, reheat the sabzi and then serve.
Learn to make Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | with detailed step by step recipe photos and video below.
For dum aloo banarasi- Wash and dry the baby potatoes. Pierce each potato all around with a fork and deep fry in hot oil, with the skin on, till the potatoes are cooked.
- Drain on absorbent paper and keep aside.
For the dum aloo banarasi gravy- Combine all the ingredients together and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
- Cool the mixture and purée in a blender to make a smooth paste.
How to proceed- To make banarasi dum aloo, heat the butter and oil in a pan, add the cardamom and prepared gravy paste and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally.
- Add the potatoes, kasuri methi, honey and salt and cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
- Add the cream and coriander and serve the banarasi dum aloo hot.
Dum Aloo Banarasi recipe with step by step photos
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If you like Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | given below is the list to similar recipes :
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To prepare gravy for Dum Aloo Banarasi, in a deep non-stick pan take 2 cups roughly chopped tomatoes.
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Add 3 cloves of garlic and 1" piece of ginger.
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Add whole dry Kashmiri red chillies after removing the stalks. If they are very big in size, roughly break them into two.
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Add 2 tbsp broken cashewnuts. If you are allergic to nuts, make use of poppy seeds or melon seeds as a substitute to give a creamy texture to Banarasi aloo dum.
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Add cumin seeds.
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Add fennel seeds.
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Add 1½ cups of water.
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Combine all the ingredients together and cook on a medium flame for 6 to 8 minutes or until the tomatoes are cooked.
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Cool the mixture completely and transfer to a mixer jar.
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Purée the tomato mixture in a blender to make a smooth paste. Keep aside.
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To fry potatoes for Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | wash and scrub the baby potatoes very well. If you do not have baby potatoes, make use of regular medium-sized potatoes. Cut them into wedges or cubes and use them.
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Dry the baby potatoes using a kitchen towel.
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Pierce each potato all around with a fork and heat oil in a deep non-stick pan.
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Carefully drop in a few baby potatoes in oil and deep fry with the skin on, till the potatoes are cooked.
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Drain on absorbent paper and keep aside.
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Similarly, deep-fry all the baby potatoes and keep aside. For a healthier Banarasi dum aloo, boil the baby potatoes and then use or shallow fry them instead of deep-frying.
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To prepare Banarasi dum aloo, add the butter and oil in a deep non-stick pan.
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Once the oil is hot and butter is melted, add the cardamom.
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When the cardamom turns aromatic, carefully add the prepared gravy paste.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the potatoes.
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Add kasuri methi. Always roast kasuri methi lightly and crush it between your palms before adding to extract maximum flavour.
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Add honey. If you do not prefer your subzi a bit sweet, skip adding honey.
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Add salt.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add the cream. The Banarasi dum aloo does not make use of any curd-like regular dum aloo. The rich flavour and creamy texture come from cashews and cream so, do not add cream.
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Add coriander.
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Mix well and Banarasi dum aloo | authentic dum aloo | dum aloo at home | is ready.
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Serve Banarasi dum aloo hot with urad dal puri or pyaz ki kachori. If you do not consume it immediately, the gravy will thicken. So, add a little water, adjust the consistency, reheat the sabzi and then serve.
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Nutrient values (Abbrv) per serving
| Energy | 261 cal |
| Protein | 3.2 g |
| Carbohydrates | 25.5 g |
| Fiber | 2.8 g |
| Fat | 16.5 g |
| Cholesterol | 3.8 mg |
| Sodium | 36.3 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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