Banarasi Dum Aloo | बनारसी भरवां दम आलू | Uttar Pradesh Traditional Recipe
Dum Aloo is an absolute favourite with everyone. Have you tried the Banarasi style Dum aloo? This recipe is a must try.
Banarasi Dum Aloo is a Vaishnav (without onion and garlic) delicacy from Banaras City. This is a rich preparation made with whole and ground spices, cashew, paneer, and fresh dahi (Curd). For the delicacy chef use paneer for stuffing and medium size potato in 2 pieces. In Banasari Dum Aloo Traditionally potato are deep fired with stuffing.
Ingredients
For Aloo
- 1 kg Potatoes
- Saloni Mustard Oil (For Frying)
Stuffing for Potatoes
- 4-5 Cashew Nut
- 4-5 Almond
- 1 tsp Saloni Mustard Oil
- 500gm Paneer
- 1 Boil Potato
- 2 tbsp Green Chatni
- Salt as per taste
For Gravy
- 1 tbsp Saloni Mustard Oil
- 1 cup curd
- 1 tbsp Besan
- ¼ tsp Hing
- 1 tsp Jeera
- 3 Elaichi
- 2 Laung
- 1 Tej patta
- 1 inch Ginger
- 2-3 Chopped Green Chillies
- ¼ tsp Haldi Powder
- 1 tsp Red chilli powder
- 1 tsp Dhania Powder
- Water
- Salt as per taste
- Coriander Leaves
Method
- For Cooking “Banarasi Dum Aloo” Recipe, take Potatoes and trim from all sides, give edges to the potatoes and make potato holo for filling.
- Heat Saloni Mustard Oil in a deep non-stick kadhai, Fry Potatoes cups and trimming (For Stuffing).
- Cut the cashew nut & almonds for stuffing.
- Take a Bowl add chopped nuts, boil potato, fried potato trimming mash everything and add dhania & pudina chutney, hot Saloni Mustard Oil , salt and mix well.
- Add Stuffing in holo potatoes, cut the potatoes in two pcs and fry in Saloni Mustard Oil.
- For Gravy Heat Saloni Mustard oil in a non-stick kadhai, add hing, jeera, elaichi, laung, tej patta and cook for 2 minutes.
- Now add Ginger, Green chillies and cook for few minutes, add powder masala, Haldi, Red Chilli, Dhania powder cook for few seconds add water & let cook for few minutes.
- Take a Bowl add besan, dahi, water and mix well.
- Now add water in kadhai, add dahi mixture and cook for few minutes while stirring continuously.
- Add Salt and mix well, at last add coriander leaves in gravy and serve hot with rotis and paratha.
