Banarasi Dum Aloo Recipe (Authentic Dum Aloo)

Ingredients

• 12 to 15 baby potatoes
• oil for deep-frying
• 2 cups roughly chopped tomato
• 3 garlic (lehsun) cloves
• 25 mm piece of ginger (adrak)
• 8 whole dry Kashmiri red chilli
• 2 tbsp broken cashew nut (kaju)
• 1 tsp cumin seeds (jeera)
• 1 tsp fennel seeds (saunf)
• 1 1/2 cups water
• 8 nos. elaichi (green cardamom)
• 1 tbsp roasted kasuri methi (dried fenugreek leaves)
• 1 tbsp honey
• 1/4 cup fresh cream
• 1 tbsp chopped coriander (dhania)
• 2 tsp butter
• 1 tsp oil
• salt (namak) to taste

Steps

1. Wash and dry the baby potatoes. Pierce each potato all around with a fork and deep fry in hot oil, with the skin on, till the potatoes are cooked.
2. Drain on absorbent paper and keep aside.
3. Combine all the ingredients together and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
4. Cool the mixture and purée in a blender to make a smooth paste.
5. To make banarasi dum aloo, heat the butter and oil in a pan, add the cardamom and prepared gravy paste and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally.
6. Add the potatoes, kasuri methi, honey and salt and cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
7. Add the cream and coriander and serve the banarasi dum aloo hot.