Bored of eating regular aloo ki sabzi? Me too. So, here I bring to you one of my favorite dishes ‘banarasi aloo dum’. If you want to add a little extra flavor and leverage the taste of regular aloo, you must try this dish. Want to know how I cook my banarasi aloo dum at home? Scroll down and check out my recipe NOW.

 More about banarasi aloo dum

 Banaras, also known as Varanasi, is not only a spiritual hub renowned for its rich culture, and religious and historical significance but also a vibrant food hub. Banarasi aloo dum with its origin deeply rooted in the cultural tapestry of Banaras, captures the essence of North Indian cuisine.

Banarasi aloo dum is a symphony of textures and spices, where baby potatoes are bathed in a luscious gravy. The secret lies in the cooking process where the flavors intensify, creating a dish that is both hearty and indulgent.

You can also pair this dish with rice, buttery naan, or chapatis to complete the banarasi experience.

How to make banarasi aloo dum?

Ingredients to make banarasi aloo dum

1.            Potato 5-6 big size

2.            50 grams Paneer

3.            Salt to taste

4.            Chopped cashew nuts

5.            Oil for deep frying

6.            ½ tablespoon cumin seed

7.            3-4 cloves

8.            2 bay leaves

9.            1 small cinnamon stick

10.         1 cup chopped onion

11.         ½ cup tomato

12.         3-4 tablespoons chopped green chilli

13.         1 tablespoon ginger garlic paste

14.         1 cup curd

15.         1 tablespoon turmeric

16.         1 tablespoon grounded cumin seed

17.         1 tablespoon Cashew nut paste

18.         A pinch of sugar

Recipe

For aloo dum

1.            Peel the potatoes and cut them into two halves.

2.            Now with the help of a scooper or a knife, scoop out some the potatoes from the middle for the stuffing.

3.            Also, pierce the potatoes with the help of a fork.

4.            In a pan, add 2-3 tablespoons of oil, and after the oil is heated, deep fry the potatoes till they get crispy.

For Stuffing

1.            Take 50 grams of paneer and 2 tablespoons of khoya and mash it properly and then add salt, chopped cashew nuts, spices (if u wish), and green chilies.

2.            Now stuff the paneer inside the potatoes.

3.            In a pan add 1 tablespoon of oil and keep the potatoes on it to roast for 2 mins until is turns brown.

4.            Do this with all the potatoes for 2 mins at least.

For Gravy

1. In a pan add 2 tablespoons of oil and heat it for 2 mins, then add ½ tablespoon cumin seed 3-4 cloves, 2 bay leaves, and 1 small cinnamon stick to the pan

 2.  Now add 1 cup chopped onion and stir till it turns brown.

 3.    Now add ½ cup tomato, 1-2 tablespoons chopped green chili, and 1 tsp ginger-garlic paste.

 4.    Make sure to keep stirring the ingredients in the pan.

 5.    Meanwhile in a bowl, take 1 cup curd and add 1 tablespoon turmeric, salt, and 1 tablespoon ground cumin seeds to it and whisk for proper 1-2 mins.

  6.    Now in the pan add the curd and kaju paste and keep stirring.

  7.    Then add 1 cup water and bring it to a boil.

  8.    Add a pinch of sugar to balance out the sourness of the curd.

  9.    Now add the potatoes in the gravy and your banarasi aloo dum is ready to eat.

Enjoy this dish with rice, naan or chapatis.

Bon appetite!