Banarasi Dum Aloo Recipe

You’d be hard put to find someone who doesn’t like potatoes. Fried, baked, mashed or boiled, the versatile potato adds flavor and character to any dish. Dum Aloo is a dish that takes on different tastes and variations based on the region and its cuisine. This Banarasi Dum Aloo is spicy and has a distinctive taste when compared to the rest. This delicious dish is usually served alongside kachori or urad dal puri. The Banarasi DUm Aloo is a dish of stuffed potatoes in a rich gravy of tomatoes, cashews and a melange of spices, that’s garnished with fresh cream and coriander. For those of you who love potatoes spicy and rich, this dish is sure to become a favorite.

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Banarasi Dum Aloo Recipe
Try this spicy Banarasi Dum Aloo recipe that is rich and flavorful enough to satisfy all your potato cravings.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine North Indian
Servings
people
Ingredients
For the stuffed potatoes
For the gravy
Course Main Dish
Cuisine North Indian
Servings
people
Ingredients
For the stuffed potatoes
For the gravy
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Making the stuffed potatoes
  1. Parboil the potatoes. Slice off at the top and scoop out the inner part.
  2. Peel the potatoes roughly and grill them in a coal stove on low heat until they turn golden on all sides.
  3. Mix together all the other ingredients mentioned above.
  4. Stuff the potatoes with the filling and press in tightly with your fingers and set them aside.
Making the gravy
  1. Heat the oil in a pan and fry the onions until they turn golden brown.
  2. Add the crushed ginger garlic, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt and fry well.
  3. Pour in the cashew paste and fry well for a minute.
  4. Pour in the beaten curd and cook well till the raw smell goes off and the gravy thickens into a paste.
  5. Pour in the tomato puree and continue cooking for about 15 minutes till the raw flavour goes off.
  6. Pour some of the fresh cream and mix well. Let the gravy simmer for a minute before taking it off the heat.
Plating the dish
  1. Arrange the stuffed potatoes in a bowl and pour the gravy on top.
  2. Place a small piece of burning coal on the side of the bowl and close the whole thing with a pot for a minute to give the smoky flavour.
  3. Drizzle some fresh cream on top and garnish with coriander leaves.
  4. The Banarsi Dum Aloo is now ready to serve.
Recipe Notes

Serve the Banarsai Dum Aloo with a steaming plate of roti or kachori.

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