Banarasi Aloo Dum (Potato in rich creamy sauce) is a delicious main course dish served with urad dal puri or kachori. This dish is usually made with baby potatoes but one can use cubed potatoes also. I have used garlic but it can be avoided. The rich gravy is made of tomatoes, cashew and spices. Delicately flavoured with kasuri methi (dry fenugreek leaves) and cream. Instead of frying the potatoes I have air fried them to indulge without being guilty.
There are many variation of Aloo Dum preparation which changes from region to region. To name a few we have Aloo Dum Banarasi, Punjabi Aloo Dum and Kashmiri Dum Aloo. Aloo Dum is greatly relished in Bengal and Odisha also.
Yield: 4 to 5 serving
Prep time: 10 minutes
Total time: 30 minutes
Ingredients For Banarasi Aloo Dum
300 grams baby potatoes peeled
4 elaichi (cardamoms)
4 lavang (cloves)
2 teaspoon roasted dhania powder
2 teaspoon honey
1 teaspoon kasuri methi
2 tablespoon coriander chopped
2 tablespoon cream
1 tablespoon ghee
1 tablespoon oil
Salt to taste
For the paste
200 grams tomato blanched
2 tablespoon garlic
1 tablespoon ginger
1 ½ teaspoon Kashmiri chilli powder
1 teaspoon roasted jeera powder (cumin)
1 teaspoon sauf (fennal)
4 tablespoon broken kaju (cashew)
Directions For Banarasi Aloo Dum
- Prick the potatoes with a fork and air fry them or deep fry in oil till golden. Drain and set aside.
- Roughly chop the tomatoes.
- Blend all the ingredients for the paste together.
- Heat oil and ghee in a pan; add cardamom, cloves, paste and saute on medium to low heat till it starts leaving oil.
- Add methi, honey, coriander powder, salt and saute for 2 minutes.
- Now add the potatoes, 2 cups of water and cook for 10 minutes.
- Add cream and coriander.
- Serve with puri or paratha.