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Lets 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.

About Banarasi Stuffed 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 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 dish is usually served alongside kachoris or urad dal puris. 

banarasi dum aloo

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 ..

step by step recipe

  • For Peeling And Scooping
  • Try to take same size potatoes. Wash and peel them like showing in picture. save the trimmings or shreadings. peel potatopeeled potatoes
  • For Frying
  • Heat oil and put peeled potatoes. Fry until they turn light brown. Remove and keep aside.
    fry dum aloo
  • Now add the trimmings and also fry them until light brown. Remove and keep aside.shredings
  • For Stuffing
  • Chop the fried trimmings nicely.chopping
  • In a mixing bowl, add paneer, cashewnut, raisins, green chutney, green chilli, potato trimmings and salt to taste mix everything well. 
    paneer
  • Now stuff the hallowed fried potato with the mixture and shallow fry the stuffed potato till light brown in colorstuffed potatoes shallow fry
  • 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.tadka
  • 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, cashewnut 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.Banarasi dum aloo

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

Recipe by MINAL SHARMACourse: Quick food for breakfast/lunch/dinner
Servings

5-6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal

Banarasi 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 cashewnut, 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 color.
  • 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, cashewnut 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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