Dum Aloo Banarasi


by
            
     
5/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 368 cookbooks   This recipe has been viewed 158363 times

Dum means cooking in steam. Dum cooking brings the oil or ghee, used for the preparation, to the top of the dish thus improving its appearance. This Dum Aloo preparation uses baby potatoes which are easier to cook. You may however, use medium sized potatoes, each cut into 2, if you do not find baby potatoes.

Add your private note

Preparation Time:    Cooking Time:     Serves 4.
Show me for servings

Ingredients


12 to 15 baby potatoes
oil for deep-frying

For the gravy
2 cups roughly chopped tomatoes
3 cloves of garlic (lehsun)
25 mm. (1") piece of ginger (adrak)
8 whole dry kashmiri red chillies
2 tbsp broken cashewnuts (kaju)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
2 1/2 cups water

Other ingredients
8 nos. cardamom (elaichi)
1 tbsp roasted dried fenugreek leaves (kasuri methi)
1 tbsp honey
1/4 cup fresh cream
1 tbsp chopped coriander (dhania)
2 tsp butter
1 tsp oil
salt to taste

Method
  1. 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.
  2. Drain on absorbent paper and keep aside.

For the gravy

  1. Combine all the ingredients together and simmer over a medium flame till the tomatoes are cooked.
  2. Cool the mixture and purée in a blender to make a smooth paste.

How to proceed

  1. Heat the butter and oil in a pan, add the cardamom and gravy paste and allow it to come to a boil. Simmer till the oil separates form the gravy.
  2. Add the potatoes, kasuri methi, honey and salt and simmer for some more time.
  3. Add the cream and coriander and serve hot.


RECIPE SOURCE : Swadisht SubzianBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Versatile and Satiating Dhoklas

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 05 Nov 12 10:43 AM


Baby potatoes cooked in a rich tomato gravy.
 on 29 Mar 12 09:18 PM


This was realy a quick and diFfret gravy I ever had. Nice taste. Cheers
 on 19 Dec 11 11:21 AM


 on 13 Jun 11 06:28 AM


It is really easy and fast to make racipy. The gravy is coming out realy testy. Thanks for such a great reciepy.
 on 25 Mar 11 09:34 AM


It comes our really well. I came from Chennai on holidays to Bengaluru and really enjoyed making it in my friends home. Thanks Tarlaji was wonderful tips, God bless you. You have given a new meaning to my life, Narayan
 on 21 Sep 10 01:41 PM


I make this all the time. It extremely easy and a success with friends and family.