Let’s take you to the holi city of Banaras. Banaras is famous for its vegetarian food variety. Banarasi Dum Aloo is one of the most famous delicacies of Banaras. Dum Aloo is a dish that takes on different tastes and variations based on the region and its cuisine. This is a rich Mughlai Dish. Best for party menus.
In fact, If you love Korma, Veg Keema, Kebabs, Pasanda, Nutri Keema etc., then you are unquestionably a dedicated fan of Mughlai recipes. These are a few of the most famous Mughlai vegetarian dishes made in India. If you are a fan of Mughlai cuisine and are looking for easy Mughlai recipes, you are in the right place. You will find the most delectable vegetarian Mughlai recipes that you would love to try preparing at home.
About Banarasi Dum Aloo:
Do you know Banaras is famous for their potatoes too? The taste of potatoes growing at the river bed of the Ganges is way more delicious than in other parts of the country. This is one of the reasons that all potato preparations in the Banarasi cuisine are so amazing!
This Banarasi style dum aloo recipe has a curd base with ginger and spices. A little cream is also added for richness. This dish is spicy and has a distinctive taste when compared to the rest. This delicious banarasi dum aloo dish is usually served alongside kachoris or urad dal puris.
For those of you who love potatoes with spices and rich cream, this dish is sure to become a favourite. Sharing step by step recipe of Banarasi Dum Aloo.
Why Banarasi Dum Aloo Recipe:
- This is a traditional recipe.
- A rich recipe made with basic ingrediants.
- Recipe can be gluten free if you avoid asafetida.
Finally, Apart from banarasi dum aloo,I would like to suggest to you few recipes from my blog. I am sure you would love to try.
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step by step recipe
- For Peeling And Scooping
- Try to take the same size potatoes. Wash and peel them like showing in the picture. save the trimmings or shreddings.
Scoop with a scooper or a peeler.
- For Frying
- Heat oil and put peeled potatoes. Fry until they turn light brown. Remove and keep aside.
- Now add the trimmings and also fry them until light brown. Remove and keep aside.
- For Stuffing
- Chop the fried trimmings nicely.
- In a mixing bowl, add paneer, cashew nut, raisins, green chutney, green chilli, potato trimmings and salt to taste mix everything well.
- Now stuff the hallowed fried potato with the mixture and shallow fry the stuffed potato till light brown in colour
- For Gravy
- Heat ghee in a Kadai, add green cardamom, black cardamom, green chilli, bay leaf and cumin seeds let it splutter. Add asafetida and saute well.
- In a bowl, add curd, coriander powder, turmeric powder, red chilli powder, garam masala powder and mix well.
- Pour this mixture into the kadai. Simmer on low heat for 5-10 minutes. Keep stirring in between.
- Add water, salt, cashew nut paste and cook for another 5-7 minutes.
Transfer the stuffed potato into the gravy and garnish with fried cashew nuts, coriander sprig. Serve hot with roti.
Lastly, If you are looking for more such recipes to give your party menu that edge visit my blog category Indian Curries, I am sure you will find perfect recipes for your party menu.
Banarasi Dum Aloo
Course: Quick food for breakfast/lunch/dinner5-6
servings10
minutes30
minutes300
kcalBanarasi Dum Aloo:This Banarasi style dum aloo recipe has a curd base with ginger and spices. A little cream is also added for richness.
Ingredients
- For Frying
4 Potatoes, peeled, hollowed
4 Potato Trimmings
Oil
- For Stuffing:
4 Potato Trimmings
10 – 12 Cashew nut, Chopped
15-16 Raisins, Chopped
1 tbsp Green Chutney
2 Green Chilli, Chopped
Salt to taste
To Shallow Fry Stuffed Aloo:
1 tbsp Ghee,
- For Gravy:
2 tbsp Ghee
2-3 Green Cardamom
1 Black Cardamom
2 Green Chilli, Slit
1 Bay Leaf
1 cup Curd
1 tbsp Coriander Powder
½ tsp Turmeric Powder
¼ tsp Red Chilli Powder
¼ tsp Garam Masala
¼ tsp Asafoetida
1 tsp Cumin Seeds
A Pinch of Asafoetida
1 cup Water
Salt to taste
½ tbsp Cashewnut Paste
- For garnishing :
8 no Fried Cashew nut
Coriander Sprig
Directions
- For Frying
- Heat oil and put peeled potatoes. Fry until they turn light brown. Remove and keep aside.
- Now add the trimmings and also fry them until light brown. Remove and keep aside.
- For Stuffing
- In a mixing bowl, add cashew nut, raisins, green chutney, green chilli, potato trimmings and salt to taste mix everything well.
- Now stuff the hallowed fried potato with the mixture and shallow fry the stuffed potato till light brown in colour.
- For Gravy
- Heat ghee in a Kadai, add green cardamom, black cardamom, green chilli, bay leaf and cumin seeds let it splutter. Add asafetida and saute well
- In a bowl, add curd, coriander powder, turmeric powder, red chilli powder, garam masala powder and mix well.
- Pour this mixture into the Kadai. Simmer on low heat for 5-10 minutes. Keep stirring in between.
- Add water, salt, cashew nut paste and cook for another 5-7 minutes.
- Transfer the stuffed potato into the gravy and garnish with fried cashew nuts, coriander sprig. Serve hot with roti.
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