Banarasi dum aloo recipe with step by step photos – posting a no onion no garlic version of dum aloo for the occasion of Krishna Janmashtami.
Many people keep fast and some don’t eat onions and garlic on this holy day. Thats the reason behind choosing this Banarasi aloo dum recipe. wishing all who celebrate a happy janmashtami.
There are some recipes which are made differently in regional Indian cuisine like baingan bharta, Kadhi, dal and dum aloo. Along with personal variations of dum aloo, there are also regional variations of dum aloo.
I have already posted Few regional variations of dum aloo recipes:
- Kashmiri dum aloo – spicy and a no onion no garlic version
- Punjabi dum aloo – sweet & creamy version popular in restaurants.
- Bengali dum aloo – usually had with luchi (fried & puffed all purpose flour bread).
- Dum aloo – restaurant style
This UP style dum aloo recipe has a base of tomato, ginger and spices. Some yogurt & cream is also added. Baby potatoes work best, but you can also add regular potatoes.
Banarasi dum aloo tastes best with pooris. This is not a rich Mughlai version. Its a simple everyday food that we make at home and is pretty easy.
The recipe has been adapted from the cookbook – “cooking the UP way” by niru gupta. I have just taken a few step by step pics of the recipe and made collages.
How to make Banarasi dum aloo
1. Steam and peel the potatoes first till they are almost cooked. saute the baby potatoes in ghee till lightly browned.
2. Roast the whole spices and then powder them coarsely in a mortar-pestle. Saute Indian bay leaf (tej patta), ginger, tomatoes and the freshly ground spices powder till you see fat releasing from the sides.
3. Later saute whisked yogurt and coriander powder, red chili powder, turmeric powder. Then stir in the lightly browned baby potatoes and slit whole green chilies.
4. Add water and simmer for some minutes. Lastly, add cream and then serve.
5. Serve Banarasi dum aloo with pooris and a side mango pickle or lemon pickle.
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- 450 to 500 grams baby potatoes - 28 to 32 baby potatoes
- 100 grams tomato or 1 medium to large tomato - minced, grated or finely chopped
- 1 inch ginger - minced or finely chopped
- 2 to 3 green chilies - slit
- ½ cup curd (yogurt)
- 2 tablespoon cream
- 2 to 2.5 cups water
- 1 large tej patta or 2 to 3 small to medium tej patta (indian bay leaf)
- 2.5 teaspoon coriander powder (ground coriander)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon kashmiri red chili powder or deghi mirch
- 3 tablespoon ghee
- salt as required
- few chopped coriander leaves for garnish
spices to be powdered
- 2 teaspoon cumin
- 1.5 teaspoon saunf (fennel seeds)
- 4 cloves
- 3 to 4 green cardamoms
- ½ teaspoon methi dana (fenugreek seeds)
powdering the spices
- Roast the whole spices mentioned under the list "spiced to be powdered" in a small pan till fragrant.
- When cooled, powder them coarsely in a mortar and pestle.
making banarasi dum aloo
- Rinse the baby potatoes very well in water.
- If you plan to keep the peels, then scrub the mud with a brush and rinse the potatoes very well.
- Boil or steam the potatoes, till they are almost cooked. Peel and then prick with a fork on all sides.
- Heat 2 tbsp ghee in a frying pan. Saute the baby potatoes till lightly browned. Remove and keep aside. You can also saute the baby potatoes in batches. Add more ghee if required.
- In the same pan, add 1 tbsp ghee. Add the bay leaves and saute for a few seconds till fragrant.
- Then add the ginger and saute till the raw aroma goes away.
- Add the tomatoes and the spice powder that we made. Stir and saute till the fat starts to release from the tomato mixture.
- Whisk yogurt in a small bowl till smooth. Add the yogurt to the pan and stir briskly. Saute till the fat releases from the mixture.
- If the yogurt curdles, then just continue to saute till all the liquids are evaporated and the whole mixture comes together and you see the fat clearly from the sides.
- Add the coriander powder, red chili powder and turmeric powder and saute for a minute.
- Add the potatoes and green chilies and saute for 2 to 3 mins till the masala has coated the potatoes well.
- Add water and salt. Stir and let the curry come to a boil.
- Lower the flame and simmer till all the flavors of the curry has well blended for about 8 to 10 mins. If you want a slightly thick curry, then simmer for some more minutes. For a thin curry, you can add some more water.
- Lastly add cream and stir again. Switch off the flame and serve banarasi dum aloo hot garnished with coriander leaves.
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