Authentic Banarasi Dum Aloo

banarasi dum aalo
Via: Envato

The tempting Banarasi Dum Aloo is one of the most coveted potato curries in India. Potatoes sauteed with spices and herbs, giving a mouthwatering aroma all around. This dish is mainly tomato-based curry.

Traditionally in the making of Banarasi dum aloo, onions and garlic are not added. This dum aloo recipe is so easy to make you can include this recipe in your everyday menu too.

Via: Envato

Per serving of Banarasi Dum aloo contains 261 calories:

  • Protein 3.2 g
  • Carbohydrates 25.5 g
  • Fiber 2.8 g
  • Fat 16.5 g
  • Cholesterol 3.8 mg
  • Sodium 36.3 mg
Prepare time: 10 min
Cook:  30 min
Ready in: 40 min


Via: Envato

For Frying

  • 4 Potatoes, peeled, hollowed
  • 4 Potato Trimmings
  • Oil

For Stuffing: 

  • 4 Potato Trimmings
  • 10 – 12 Cashewnut, Chopped
  • 15-16 Raisins, Chopped
  • 1 tbsp Green Chutney
  • 2 Green Chilli, Chopped
  • Salt to taste

To Shallow Fry Stuffed Aloo: 

  • 1 tbsp Ghee

For Gravy:

Via: Envato
  • 2 tbsp Ghee
  • 2-3 Green Cardamom
  • 1 Black Cardamom
  • 2 Green Chilli, Slit
  • 1 Bay Leaf
  • Curd – 1 cup
  • 1 tbsp Coriander Powder
  • ½ tsp Turmeric Powder
  • ¼ tsp Red Chilli Powder
  • Garam Masala – ¼ tsp
  • ¼ tsp Asafoetida
  • 1 tsp Cumin Seeds
  • A Pinch of Asafoetida
  • 1 cup Water
  • Salt to taste
  • ½ tbsp Cashewnut Paste

 For Finishing:

  • 8 Fried Cashew nut
  • Coriander Sprig

Preparation of Banarasi Dum Aloo

Via: Envato

For Frying 

  1. First of all, heat oil and put peeled potatoes in it.
  2. Fry the peeled potatoes until they turn light brown in colour.
  3. Next, remove them and keep them aside. 
  4. Now add the trimmings and fry them also until light brown. 
  5. Remove and keep aside. 

For Stuffing 

  1. Take a mixing bowl, and add cashew nut, raisins, green chutney, green chilli, potato trimmings, and salt to taste mix everything well.
  2. Now stuff the hallowed fried potato with the mixture and shallow fry the stuffed potato till light brown in color. 

For Gravy 

  1. Heat ghee in a kadhai, add green cardamom, black cardamom, green chili, bay leaf, and cumin seeds.
  2. Now, let it splutter. 
  3. Next, add asafetida and saute them very well.
  4. Then, in a bowl, add curd, coriander powder, turmeric powder, red chilli powder, garam masala powder, and mix well. 
  5. Pour this mixture into the Kadai and Simmer on low heat for about 5-10 minutes. 
  6. Keep stirring the mixture in between.
  7. Add salt, water, cashew nut paste and cook for another 5-7 minutes.
  8. Pour the stuffed potato into the gravy and garnish with fried cashew nuts, coriander sprig. 

Enjoy Banarsi dum aloo and serve hot with roti and raita alongside.