dum aloo banarasi recipe, how to make banarasi dum aloo recipe (UP Style)

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banarasi dum aloo recipe

UP style dum aloo recipe - no onion no garlic recipe from the uttar pradesh cuisine of baby potatoes in a tomato based curry.

4.72 from 7 votes
total time:
50minutes

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:

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.

if you are looking for more aloo recipes then do check aloo matar gravyaloo gobi, aloo gobi matar and aloo 65 recipe.

banarasi dum aloo recipe below:

banarasi dum aloo recipe
4.72 from 7 votes
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banarasi dum aloo recipe

UP style dum aloo recipe - no onion no garlic recipe from the uttar pradesh cuisine of baby potatoes in a tomato based curry.
course main course
cuisine north indian, uttar pradesh
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 4 to 5
author dassana

ingredients (1 cup = 250 ml)

main ingredients for dum aloo banarasi

  • 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 (hari mirch) - slit
  • ½ cup curd (yogurt or dahi)
  • 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 (dhania powder)
  • 1/4 teaspoon turmeric powder (haldi)
  • 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 (jeera)
  • 1.5 teaspoon saunf (fennel seeds)
  • 4 cloves (lavang)
  • 3 to 4 green cardamoms (choti elaichi or hari elaichi)
  • ½ teaspoon methi dana (fenugreek seeds)

how to make banarasi dum aloo recipe

powdering the spices

  1. roast the whole spices mentioned under the list "spiced to be powdered" in a small pan till fragrant.
  2. when cooled, powder them coarsely in a mortar and pestle.

making banarasi dum aloo

  1. rinse the baby potatoes very well in water.
  2. if you plan to keep the peels, then scrub the mud with a brush and rinse the potatoes very well.
  3. boil or steam the potatoes, till they are almost cooked. peel and then prick with a fork on all sides.
  4. 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.
  5. in the same pan, add 1 tbsp ghee. add the bay leaves and saute for a few seconds till fragrant.
  6. then add the ginger and saute till the raw aroma goes away.
  7. add the tomatoes and the spice powder that we made.
  8. stir and saute till the fat starts to release from the tomato mixture.
  9. 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.
  10. 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.
  11. add the coriander powder, red chili powder and turmeric powder and saute for a minute.
  12. add the potatoes and green chilies and saute for 2 to 3 mins till the masala has coated the potatoes well.
  13. add water and salt. stir and let the curry come to a boil.
  14. lower the flame and simmer the dum aloo 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.
  15. lastly add cream and stir again.
  16. switch off the flame and serve banarasi dum aloo hot garnished with coriander leaves.

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steps for making banarasi dum aloo recipe:

1. steam and peel the potatoes first till they are almost cooked. saute the baby potatoes in ghee till lightly browned.

steamed potatoes for dum aloo recipe

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.

roast spices to make dum aloo recipe

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.

making dum aloo recipe

4. add water and simmer for some minutes. lastly add cream and then serve banarasi dum aloo.

making up style dum aloo recipe

5. serve banarasi dum aloo with pooris and a side mango pickle or lemon pickle.

dum aloo recipe up style, dum aloo recipe, up style dum aloo recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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30 comments/reviews

  1. I was looking for a low fat yummy dum aloo receipe.. and this one is exactly that. I tired it today and it was delicious, thank u for the recipe…

    • thanks a lot varda. glad you liked the recipe.

  2. This curry is really yummy..the freshly grounded masala gave a very different taste. I made it for today’s dinner n my husband loves the curry n poori
    Thank you so much

    • welcome always and thankyou monalisa 🙂

  3. Dassana amit 🙂

    You are the best!! All your recipes are my fav….. Today tried Dum Aloo and every one enjoyed it in my family 🙂 Great job.. kudos

    • thankyou so much aishu 🙂 you are welcome always and glad your family liked the dum aloo recipe.

  4. Hi…i jus love ur recpe…n guess what..ur recipes help me in impressing my mother in law…lol…as m newly married…i wonder if u have ever tried making mumbai style sch. Noodles frankie..plz help me out wid that..
    Lots of love..

    • thankyou so much akanksha for your positive words 🙂 we are pleased to know this and god bless you.

  5. Dear Dassana,
    Tried your yummy recipe with bit variation at last moment. I suddenly remembered, my daughter has cough, so not to fry potatoes. So simply boiled. And that was also yummy. I wanted a Jain recipe. And it was perfect.

    Next time, will definitely try, with fried aloos.

    Thank u for sharing the recipe.

    • welcome subha. good to know your experience and the variation you did. happy cooking.

  6. Hi…I tried the dum aaloo..Was simply super..love your instructions..Very clear simple and easy to follow.Thanks for the superb recipe…

    • welcome deepa.

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