Dum Aloo Banarasi


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Dum Aloo Banarasi

5/5 stars  100% LIKED IT    11 REVIEWS ALL GOOD

Added to 424 cookbooks   This recipe has been viewed 247566 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.

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Dum Aloo Banarasi recipe - How to make Dum Aloo Banarasi

Preparation Time:    Cooking Time:    Total Time:     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
    Main Procedure
  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

    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

    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.

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For the gravy

  1. To prepare gravy for Dum Aloo Banarasi, in a deep non-stick pan take 2 cups roughly chopped tomatoes. 
  2. Add 3 cloves of garlic and 1" piece of ginger.
  3. Add whole dry Kashmiri red chillies after removing the stalks. If they are very big in size, roughly break them into two.
  4. 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
  5. Add cumin seeds and fennel seeds.
  6. Add 2 ½ cups of water.
  7. Combine all the ingredients together and simmer over a medium flame.
  8. Cook on a medium flame for 3-4  minutes or until the tomatoes are cooked.
  9. Cool the mixture completely and transfer to a mixer jar.
  10. Purée the tomato mixture in a blender to make a smooth paste. Keep aside.

For frying baby potatoes.

  1. To fry potatoes for banarasi dum aloo, 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.  
  2. Dry the baby potatoes using a kitchen towel.  
  3. Pierce each potato all around with a fork and heat oil in a deep non-stick pan.  
  4. Carefully drop in a few baby potatoes in oil and deep fry with the skin on, till the potatoes are cooked.  
  5. Drain on absorbent paper and keep aside.  
  6. 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.

How to make Banarasi dum aloo

  1. To prepare Banarasi dum aloo, add the butter (ghee) in a deep non-stick pan.    
  2. Add oil to the same pan. It will prevent the oil from burning while we are heating it.  
  3. Once the oil is hot and butter is melted, add the cardamom.  
  4. When the cardamom turns aromatic, carefully add the prepared gravy paste.  
  5. Mix well and allow it to come to a boil on a medium flame while stirring occasionally.  
  6. Simmer till the oil separates from the gravy.  
  7. Add the potatoes.  
  8. Add kasuri methi.  Always roast kasuri methi lightly and crush it between your palms before adding to extract maximum flavour.  
  9. Add honey. If you do not prefer your subzi a bit sweet, skip adding honey.  
  10. Add salt.  
  11. Mix well and simmer for some more time.  
  12. 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.  
  13. Add coriander.  .
  14. Mix well and Banarasi dum aloo is ready.   
  15. Serve Banarasi dum aloo hot with urad dal puri or 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. 

Nutrient values (Abbrv) per serving
Energy261 cal
Protein3.2 g
Carbohydrates25.5 g
Fiber2.8 g
Fat16.5 g
Cholesterol3.8 mg
Sodium36.3 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Reviews

Dum Aloo Banarasi
5
 on 29 Nov 18 07:46 PM


Thank you tarla ji for such a simple and delicious recipe ... we loved it
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Tarla Dalal    Hi Dipti, Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
30 Nov 18 08:44 AM
Dum Aloo Banarasi
5
 on 23 Jul 18 09:39 PM


Dum Aloo Banarasi
5
 on 23 Jan 18 10:48 PM


It was amazing and I got compliments from everyone who had it! Thank you!
Dum Aloo Banarasi
5
 on 16 Jun 17 09:09 AM


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Tarla Dalal    Hi Anil , we are delighted you loved the Dum Aloo recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
16 Jun 17 09:32 AM
Dum Aloo Banarasi
5
 on 22 Oct 16 02:07 PM


i like aloo dum banarasi test is wow some i made alway
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Tarla Dalal    Hi Sanjar, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
22 Oct 16 04:41 PM
Dum Aloo Banarasi
5
 on 05 Nov 12 10:43 AM


Baby potatoes cooked in a rich tomato gravy.
Dum Aloo Banarasi
5
 on 29 Mar 12 09:18 PM


This was realy a quick and diFfret gravy I ever had. Nice taste. Cheers
| Hide Replies
Tarla Dalal    Hi Foodie , we are delighted you loved the Dum Aloo recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking
Reply
16 Jun 17 09:33 AM
Dum Aloo Banarasi
5
 on 19 Dec 11 11:21 AM


Dum Aloo Banarasi
5
 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.
Dum Aloo Banarasi
5
 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
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