Banarasi Dum Aaloo was on my wish list for a long time now. There are many varieties of Dum Aaloo , like the Kasmiri Dum aaloo, Amritsari. Punjabi Dum Aloo, Bengali Dum Aaloo , most recipes having few variations but imparting a delicious difference according to the unique ingredients of the spice mix.
Banarsi Dum Aloo has been a childhood favourite , during our travels to North especially Banaras , we practically lived on these dishes, parathas, and phulkas.
I remember ordering this dish everywhere and it has remained etched in my memory for ever. Am not sure whether I got the authentic recipe but having gone through several, I realized many of them were from Tarla Dalal site , so decided to try the same.http://www.tarladalal.com/Dum-Aloo-Banarasi-4313r
I haven't made big changes to the original recipe , except I did not use garlic, honey from the ingredients mentioned in the original recipe, I also reduced the no of red chillies from 8 to 4 as we do not eat spicy food.. I also skipped the butter , using oil instead. I shallow fried the potatoes instead of deep frying as per original recipe so make your choice.
15 baby potatoes.
Oil for deep frying/shallow frying.
For the gravy :
2 cups chopped tomatoes
4 kashmiri dry red whole chillies
2 tbsp broken cashewnuts
1 tsp cumin seeds
1 tsp fennel seeds
1 small piece of ginger
1 tsp coriander powder
Pinch of turmeric powder
3 cloves garlic ( I did not use any )
2 1/2 to 3 cups water
1 tbsp roasted dried fenugreek leaves ( kasoori methi )
1 tbsp honey ( I did not use any )
1/4 cup fresh cream
1 tbsp chopped coriander leaves
2 tbsp butter/oil
salt to taste.
Wash and dry the baby potatoes.Pierce with fork all around the potatoes and keep soaked in salt water for few minutes.
Either you can pressure cook for 2 whistles and then shallow fry as I have done or simply deep fry after drying well..
I pressure cooked for 2 whistles, then shallow fried till golden crispy.
Drain and keep aside on a paper towel
In a pan add some oil, add the chopped tomatoes and all the gravy ingredients , roast all the dry ingredients , then add tomatoes, let the tomatoes soften to a mushy texture.Let this spicy tomato mixture cool down. .Puree the mixture in a blender with little water to get a smooth paste.
In a pan add some butter or oil, add the pureed mixture, let it cook a bit, till oil comes on top, gravy starts thickening a bit , add the roasted/ fried potatoes, add the other ingredients like salt, kasoori methi, honey ( optional )
Add fresh cream and garnish with fresh coriander leaves. Serve hot with phulkas or with jeera rice..