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 :
For the gravy for Benarasi dum aloo recipe-
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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For frying baby potatoes for dum aloo -
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.
How to make Banarasi dum aloo-
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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