A typical Indian fashion spiced potato curry cooked on dum – I imply it could learn very primary and a dish, that is perhaps given a miss if ever come throughout. However belief me, it isn’t. Particularly when it’s the Dum Aloo Banarasi which is a no onion, no garlic and gluten free vegetarian dish. As apparent by the title, this scrumptious model is a particular from the holy metropolis of Banaras or Varanasi in Uttar Pradesh (UP). An apt selection for Krishna Janmashtami celebrations too.
About Dum Aloo Banarasi
India is a land of festivals and plenty of of them contain folks preserving fasts or vrats for the deities, and devour satvik meals freed from onion, garlic, and so forth. on such days. This was one of many main causes for me to develop this Dum Aloo Banarasi, which I truly got here up with as a Janmashtami particular recipe.
I tailored this specific recipe of Dum Aloo Banarasi from the cookbook ‘Cooking The U.P. Method’ by Niru Gupta. This particular UP fashion dum aloo recipe has a base of tomato, ginger and a few spices. I additionally add some curd (yogurt) and cream to the preparation to provide it a smoother and creamier mouthfeel.
Child potatoes work one of the best on this dish. Nonetheless, should you don’t get these tiny ones, go for the common potatoes and make this Dum Aloo Banarasi with them.
There are a lot of dishes within the Indian meals repertoire – like Baingan Bharta, Dal, Kadhi, Chaat and so forth. – which have varied regional variations as you progress from one a part of the nation to a different. The identical goes for dum aloo as nicely. I’m going to say about these dum aloo variations later on this submit. Don’t miss studying on that half as nicely.
This Dum Aloo Banarasi is not any method close to to a wealthy Mughlai model. It’s a easy tackle this well-known dish, which will be simply made as on a regular basis meals at dwelling. Probably the most superb pairing that you can imagine is that this dum aloo with some properly puffed, golden pooris.
Since it’s a curry, some folks favor it with steamed rice. There are others who could take pleasure in it with plain parathas or lachcha parathas. I’m leaving this selection on you.
The right way to make Dum Aloo Banarasi
1. Steam and peel 450 to 500 grams child potatoes first until they’re nearly cooked. You’ll be able to cook dinner the potatoes in a pan, stovetop stress cooker or the Instantaneous Pot including water as want.
Drain all of the water and set potatoes apart to chill. Peel them. In a pan or frying pan, sauté the infant potatoes in 2 tablespoons ghee until calmly browned.
2. In a frying pan, roast the entire spices listed beneath till aromatic:
- 2 teaspoons cumin seeds
- 1.5 teaspoons fennel seeds (saunf)
- 4 cloves
- 3 to 4 inexperienced cardamoms
- ½ teaspoon fenugreek seeds
As soon as the spices cool, powder them coarsely in a mortar-pestle or spice-grinder.
Add the remaining 1 tablespoon ghee in the identical pan (by which potatoes have been sautéed).
On a low warmth sauté 1 giant or 2 to three small to medium bay leaves (tej patta), 1 inch finely chopped ginger, 1 medium to giant, finely chopped tomatoes and the freshly ready floor spice powder until you see fats releasing from the perimeters of the pan.
3. Preserve warmth to a low. Add ½ cup whisked curd (yogurt). Stir shortly and sauté till you see fats releasing on the sides.
Subsequent add 2.5 teaspoons coriander powder, ½ teaspoon Kashmiri crimson chili powder and ¼ teaspoon turmeric powder. Sauté for a minute.
Then, stir within the calmly browned child potatoes and a couple of to three slit inexperienced chilies.
4. Add 2 to 2.5 cups water (or as required) and salt as per style. Simmer the curry for some minutes.
Lastly, add 2 tablespoons mild cream or low-fat cream after which serve. You possibly can omit cream should you favor.
5. Serve Dum Aloo Banarasi with poori and mango pickle or lemon pickle.
When in India, you may positively go on a dum aloo path in itself, since it’s a kind of dishes that has many variations to it. Though, the Kashmiri Dum Aloo is taken into account to be the preferred model, I actually really feel that whichever regional variant you’re feasting on, turns into the basic one. And little doubt, each is as tasty as the opposite.
Similar to this Dum Aloo Banarasi, which can have some similarities and a few variations when in comparison with its different counterparts, however continues to be as particular and drool-worthy as one can think about it to be.
I even have a sure affinity in direction of this dum aloo variation since it’s a nice selection throughout the fasting (vrat) time of the Hindu pageant Janmashtami.
Nonetheless, it will likely be unsuitable if I don’t point out about yet one more well-known variation of this easy but celebrated dish. The Alur Dom from the versatile Bengali delicacies. Many non-Bengalis, together with me, are diehard followers with regards to the basic pair of a Bengali Dum Aloo and Luchi. Such is the recognition of this model. To not neglect, it’s the excellent weekend lunch, adopted with somewhat siesta!
All in all, it may be rightly stated that dum aloo is unquestionably a kind of Indian curries that holds true to the which means of unity in range. Irrespective of which regional model you’re having, the top result’s at all times a cheerful tummy and a happy soul.
- If you happen to plan to make use of child potatoes with the peel, then earlier than boiling or steaming them, rinse and take away the mud lodged within the peels utilizing a delicate brush. Prick throughout with a fork.
- Potatoes will be boiled or steamed in a stress cooker or steamer or a pan or within the Instantaneous Pot.
- Whereas cooking, if the curd/yogurt curdles, don’t panic. Proceed to cook dinner until all of the liquid is evaporated, the combination comes collectively and fats is clearly seen on the perimeters.
- Consistency of the curry will be saved thick or skinny. Relying on this, add much less or extra water.
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Dum Aloo Banarasi
Dum Aloo Banarasi is a delicacy from the Uttar Pradesh delicacies. It’s a scrumptious, tangy, spiced and strong curry made with child potatoes, tomatoes, herbs, curd and spices. The recipe is made with out onion and garlic.
Prep Time 30 minutes
Cook dinner Time 20 minutes
Complete Time 50 minutes
Forestall your display screen from going darkish whereas making the recipe
Powdering the spices
In a small skillet or frying pan, roast the entire spices talked about underneath the listing “spiced to be powdered” till aromatic.
When cooled, powder them coarsely in a mortar and pestle or a coffee-grinder or a mixer-grinder.
Making banarasi dum aloo
Rinse the infant potatoes very nicely in water.
If you happen to plan to maintain the peels, then scrub the mud with a brush and rinse the potatoes very nicely.
Boil or steam the potatoes, until they’re nearly cooked. Peel after which prick with a fork on all sides.
Warmth 2 tablespoon ghee in a frying pan. Sauté the infant potatoes until calmly browned.
Take away and hold apart. You can too sauté the infant potatoes in batches. Add extra ghee if wanted.
In the identical pan, add 1 tablespoon of ghee. Add the tej pattaand sauté for a couple of seconds until aromatic.
Then add the ginger and sauté for some seconds until the uncooked aroma goes away.
Add the tomatoes and the ready floor spices powder. Stir and sauté until the fats begins to launch from the tomato combination.
Whisk yogurt in a small bowl until clean. Decrease the warmth or you may also swap off the warmth.
Add the yogurt to the pan and stir briskly and shortly. Sauté on low warmth stirring usually until the fats releases from the combination.
If the yogurt curdles, then simply proceed to sauté until all of the liquids are evaporated and the entire combination comes collectively and also you see the fats clearly from the perimeters.
Add the coriander powder, crimson chili powder and turmeric powder and saute for a minute.
Add the potatoes and inexperienced chilies and saute for two to three minutes until the masala has coated the potatoes nicely.
Add water and salt. Stir and let the curry come to a boil.
- Decrease the warmth and simmer until all of the flavors of the curry has nicely blended for about 8 to 10 minutes. If you need a barely thick curry, then simmer for some extra minutes. For a skinny curry, you may add some extra water.
Lastly add cream and stir once more. Swap off the warmth and serve Banarasi Dum Aloo scorching garnished with coriander leaves.
This Dum Aloo Banarasi recipe from the archives first printed in August 2014 has been up to date and republished on January 2023.