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Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home |

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.

Dum Aloo Banarasi

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Dum Aloo Banarasi recipe - How to make Dum Aloo Banarasi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients


For Dum Aloo Banarasi
12 to 15 baby potatoes
oil for deep-frying

For The Dum Aloo Banarasi Gravy
2 cups roughly chopped tomatoes
3 garlic (lehsun) cloves
25 mm piece of ginger (adrak)
8 whole dry kashmiri red chillies
2 tbsp broken cashew nut (kaju)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 1/2 cups water

Other Ingredients For Dum Aloo Banarasi
8 nos. cardamoms (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
For dum aloo banarasi
    For dum aloo banarasi
  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 dum aloo banarasi gravy
    For the dum aloo banarasi gravy
  1. Combine all the ingredients together and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  2. Cool the mixture and purée in a blender to make a smooth paste.

How to proceed
    How to proceed
  1. 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.
  2. Add the potatoes, kasuri methi, honey and salt and cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
  3. Add the cream and coriander and serve the banarasi dum aloo hot.
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
Dum Aloo Banarasi recipe with step by step photos

Like banarasi dum aloo
    Like banarasi dum aloo
  1. 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
    For the gravy for Benarasi dum aloo recipe
  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.
  6. Add fennel seeds.
  7. Add 1½ cups of water.
  8. Combine all the ingredients together and cook on a medium flame for 6 to 8 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 for dum aloo
    For frying baby potatoes for dum aloo
  1. 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.  
  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
    How to make Banarasi dum aloo
  1. To prepare Banarasi dum aloo, add the butter and oil  in a deep non-stick pan. 
  2. Once the oil is hot and butter is melted, add the cardamom.  
  3. When the cardamom turns aromatic, carefully add the prepared gravy paste.  
  4. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.   
  5. Add the potatoes.  
  6. Add kasuri methi. Always roast kasuri methi lightly and crush it between your palms before adding to extract maximum flavour.  
  7. Add honey. If you do not prefer your subzi a bit sweet, skip adding honey.  
  8. Add salt.  
  9. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  10. 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.  
  11. Add coriander.  .
  12. Mix well and Banarasi dum aloo | authentic dum aloo | dum aloo at home | is ready.   
  13. 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. 

Reviews

Dum Aloo Banarasi
 on 24 Mar 22 05:18 PM
5

Nice yummy recipe 10 out of 10 Mark
Tarla Dalal
25 Mar 22 09:01 AM
   Thank you for the feedback. Please keep reviewing recipes and articles you love.
Dum Aloo Banarasi
 on 16 Feb 21 08:15 PM
5

Tarla Dalal
17 Feb 21 03:19 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Dum Aloo Banarasi
 on 15 Jan 21 09:33 PM
5

the curry came out superb. delicious and yummy ??
Tarla Dalal
18 Jan 21 09:50 AM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Dum Aloo Banarasi
 on 11 Jun 20 10:04 PM
5

Hello Ma''am.. I will definitely try this Receipe. Can we bake the potatoes in wedges shape and then use it?
Tarla Dalal
20 Jul 20 02:35 PM
   Hi, yes you can..
Dum Aloo Banarasi
 on 29 Nov 18 07:46 PM
5

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

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

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

Tarla Dalal
16 Jun 17 09:32 AM
   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.
Dum Aloo Banarasi
 on 22 Oct 16 02:07 PM
5

i like aloo dum banarasi test is wow some i made alway
Tarla Dalal
22 Oct 16 04:41 PM
   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 !!
Dum Aloo Banarasi
 on 05 Nov 12 10:43 AM
5

Baby potatoes cooked in a rich tomato gravy.
View comment page:  ... 2 

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