Banarasi Dum Aloo

The delicious Banarasi Dum Aloo is a rich gravy preparation, the Potatoes are stuffed, fried and covered with rich creamy curd gravy, Both the Potatoes and gravy taste awesome, the blend of Indian spices and dry fruits in gravy enhances the overall taste of this preparation.

The Potatoes are stuffed with Paneer/Khoya, dry fruit/nut paste and fried in butter or ghee this makes potatoes rich and tasty.

My Kitchen.. My Recipe.. My Way.

• Preparation Time  15 mins
• Cooking Time  20 mins
• Serves 4
• Course  Main

Ingredients

For Stuffing

• Potatoes 5 medium peeled 
• Khoya  3 tbsp grated/crumbled
• Paneer  3 tbsp grated/crumbled
• Green chillies 1 - 2 finely chopped
• Coriander  1 tbs
• Cumin Powder  1 tsp
• Cashew (opt)  1 tbs chopped
• Salt to taste 
• Oil for Frying

For Gravy

• Oil/ Ghee 2 tbsp
• Cumin Seeds 1 tsp
• Bay leaf 
• Dried Red Chilli
• Cloves  3 - 4
• Cardamom 1 - 2
• Cinamon stick 1/2 inch
• Onions 1 medium Chopped
• Green Chillies
• Ginger Garlic Paste 1 tsp
• Beaten Curd  1 cup
• Turmeric Powder  1 tsp
• Red chilli powder  1- 2 tsp
• Garam Masala 1/2 tsp
• Salt to taste
• Cumin Powder  1 tsp
• Cashew Paste 2 tbsp
• Water  1 cup

Directions

• Take the potatoes and cut them into half, hollow/scoop out or make a pocket in them.
• Heat oil in a pan add the potatoes and fry them until they turn golden. keep them aside.
• In a mixing bowl add grated khoya, paneer, salt, green chillies, coriander and cashews and mix all together.
• Now fill the potatoes with this paneer stuffing and shallow fry them from the stuffed side only for 2 minutes we just need a crisp layer on that side.
• In the pan add the 2 tbsp, add cumin seeds, cloves, cardamom, cinnamon sticks, bay leaf, dried red chilli and saute till it turns aromatic.
• Now add chopped onion saute till it becomes translucent, add green chillies, ginger-garlic paste cook for 2 mins, add turmeric powder, red chilli powder, cumin powder, 2 tbs of water and cook for another 3 - 4 mins.
• Add beaten yoghurt mix well keep stirring on low flame and bring the gravy to a boil.
• Now time to add cashew paste and 1/2 cup of water cook for another 4 - 5 minutes.
• Add garam masala and turn off the flame. Banarasi Aloo Dum is ready !!

Instant Kitchenette Tip

• You can also use cream to make this recipe rich in taste.
• To save your time you can parboil the potatoes first then follow the process, it will definitely make the process easy.