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Dum Aloo Banarasi


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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.

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Preparation Time: 
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Serves 4.
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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
6 reviews received for Dum Aloo Banarasi
6 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
kumarmohana, March 25, 2011

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
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed September 21, 2010 by Foodie#397730

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

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Reviewed March 25, 2011 by kumarmohana

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

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1 of 1 members found this review helpful
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Reviewed November 05, 2012 by Vinita_Raj

Baby potatoes cooked in a rich tomato gravy.

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Reviewed June 13, 2011 by Komal Patel

It is really easy and fast to make racipy. The gravy is coming out realy testy. Thanks for such a great reciepy.

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Reviewed December 19, 2011 by indiranand

   


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