No onion no garlic dum aloo preparation that bursts with the flavor of spices, ginger, green chili etc is dum aloo Banarasi. Although onion and garlic are not used in this recipe of dum aloo Banarasi, yet it is spicy and totally delish. A number of spices add many flavors to the dish. It has luscious gravy because of the use of tomato puree, cashew paste or cream, and yogurt. The flavor and the texture of the dish is something to fall for. It can be served with paratha or poori, especially for festivals such as karwa chauth, Diwali, etc. On these auspicious days, onion and garlic are avoided. Dum aloo Banarasi makes such a perfect dinner recipe for these occasions.
Dum aloo recipes are plenty. Dum aloo can be prepared in a number of ways. There are different regional dum aloo recipes that vary considerably as the region changes. The spices and other ingredients used in different recipes for dum aloo differ and make a distinct preparation. Be it the Punjabi Dum Aloo, Kashmiri Dum Aloo, Bengali Dum Aloo, or the restaurant-style Dum Aloo; each has its characteristics and taste. Let’s have a look at the ingredients required for this Dum Aloo Recipe:
Potatoes: Size and method of cooking the potatoes can vary. I have used small-sized potatoes. You can use the baby potatoes as whole or quartered regular potatoes. I have boiled the potatoes in a pressure cooker till just cooked and thereafter I have pan-fried the potatoes. You can boil the potatoes in a cooking pan also.
Spices: Since onions and garlic have not been used, spices play an important role in adding zest to the dum aloo. A combination of spices goes into this recipe. Few spices are roasted, powdered and then used. Other regular spices are also used.
Tomato Puree, yogurt and cashew paste: These form the base of dum aloo Banarasi. Instead of cashew paste, fresh cream can be used. Further, I have used homemade tomato puree. This gives a very good texture to the dish.
Ghee: You can use ghee or oil to make this recipe. I have used ghee.
There is a potato recipe for every occasion. Especially in India potatoes are very commonly used for breakfast, lunch or dinner recipes. It is liked by everyone; kids, adults! It can be prepared in so many ways. Dum aloo makes for a great party potato recipe whereas there are a number of other potato recipes prepared on regular bases such as aloo tamatar, dahi wale aloo, sookhe aloo, jeera aloo and many more. Mathura ke Dubki wale aloo needs a special mention here, as these are hot and spicy and the recipe is a must-try recipe for the potato lovers.
Serve these hot with tomato poori for Karwa Chauth dinner or any other festive occasion.
1.This recipe serves 4-5 persons.
2.In a cooking pan add 1 tsp cumin seeds (jeera), 1 tsp fennel seeds (saunf), 2 green cardamoms (choti elaichi), 3 cloves (laung). Dry roast on low flame till aromatic.
3.Poke the boiled and peeled potatoes using a toothpick, through and through, so that the potatoes absorb all the flavors. Do not poke using a fork. The potatoes tend to break. Further refrigerate the potatoes for 30 minutes or so before using for this recipe. Cold potatoes are easier to handle.
4.Heat 2 tbsp of ghee. Add the boiled and poked potatoes. Add little salt and turmeric powder.
5.Fry these till golden brown from all the sides. Keep aside.
6.In the same cooking pan add another tbsp of ghee. Add a bay leaf (tej patta). Cook for 30 seconds.
7.Next goes in the puree of 3 tomatoes. I have used the homemade tomato puree. Cook till the ghee oozes.
8.Next add 2 tbsp of cashew paste. To make cashew paste soak 20-24 cashews in warm water for 20 minutes. Thereafter grind to a fine paste. Cook for 2-3 minutes.
9.Next add in the roasted and powdered spices prepared earlier. Cook for a minute.
10.Add ½ tsp each ginger paste and green chili paste. Cook for 1 minute.
11.In a mixing bowl add ¼ cup of yogurt (dahi). Whisk in 1 tsp of corn flour. Next add 1 tsp of red chili powder, 1 tsp of dhania powder and ¼ tsp of turmeric powder. Mixing corn flour in yogurt makes sure that it doesn’t curdle.
12.Add the yogurt and spices mix to the gravy.
13.Continue to cook on a low flame till the fat separates. If you leave the gravy un-attended at this stage the yogurt might curdle. Therefore keep stirring it.
14.Add in the potatoes. Mix well with the gravy.
15.Cover and cook for 10 minutes.
16.Add 1 cup water.
17.Add in salt to taste.
18. Cover with a tight lid. Cook on low flame for a good 15-20 minutes. Check and adjust the seasoning and consistency. Dum aloo Banarasi has a thick and creamy consistency. Do not dilute it.
19.Serve hot. Bon appetite!
PREP TIME 15 minutes
COOK TIME 45 minutes
TOTAL TIME 60 minutes
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