banarasi dum aloo recipe
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4.84 from 6 votes

Banarasi Dum Aloo

Banarasi dum aloo is a no onion no garlic recipe from the uttar pradesh cuisine of baby potatoes in a tomato-based curry.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: north indian, uttar pradesh
Servings: 4 to 5
Author: Dassana Amit

Ingredients

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)

Instructions

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.