Banarasi Dum Aloo

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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.

dum aloo banarasi served in a bowl and a plate with pooris and a spoon in it.

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 poori. 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.

steamed baby potatoes

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.

roasting spices

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.

adding spices for Banarasi dum aloo

4. Add water and simmer for some minutes. Lastly, add cream and then serve.

making Banarasi dum aloo recipe

5. Serve Banarasi dum aloo with poori and a side mango pickle or lemon pickle.

Banarasi dum aloo

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banarasi dum aloo recipe

Dum Aloo Banarasi

Banarasi dum aloo is a no onion no garlic recipe from the Uttar Pradesh cuisine of baby potatoes in a tomato-based curry.
4.72 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cuisine North Indian, Uttar Pradesh
Course Main Course
Servings 4 to 5


main ingredients

  • 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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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  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…

  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

  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.. kudos5 stars

    1. 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..

    1. 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.

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