Banarasi dum aloo is a 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
Servings: 4to 5
Author: Dassana Amit
450 to 500gramsbaby potatoes- 28 to 32 baby potatoes
100gramstomatoor 1 medium to large tomato - minced, grated or finely chopped
1inchginger- minced or finely chopped
2 to 3green chilies- slit
2 to 2.5cupswater
1large tej pattaor 2 to 3 small to medium tej patta (indian bay leaf)
2.5teaspooncoriander powder(ground coriander)
1/2teaspoonkashmiri red chili powderor deghi mirch
salt as required
few chopped coriander leaves for garnish
spices to be powdered
3 to 4green cardamoms
½teaspoonmethi 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.