Best 2 Dum Aloo Banarsi Delicious Potatoes Cooked In A Savoury Indian Recipes
Dum Aloo Banarsi is a traditional Indian dish originating from the city of Varanasi, also known as Banaras, in the northern state of Uttar Pradesh. It consists of baby potatoes simmered in a rich and flavorful gravy made with tomatoes, onions, spices, and yogurt. The dish's name, "dum," refers to the slow-cooking method used to prepare it, which allows the flavors to meld and deepen over time. Dum Aloo Banarsi is a popular side dish or main course, often served with rice, roti, or naan.
In addition to the classic Dum Aloo Banarsi recipe, this article also includes variations such as Punjabi Dum Aloo, Andhra Dum Aloo, and Dum Aloo Hyderabadi, each with its unique blend of spices and ingredients. For those who prefer a vegan version, there's a detailed recipe for Vegan Dum Aloo that uses plant-based yogurt and cashew cream to create a creamy and flavorful gravy. The article also features a section on how to make the perfect Jeera Rice, a fragrant and flavorful rice dish often served with Dum Aloo Banarsi.
Whether you're a seasoned cook or a beginner in the kitchen, this comprehensive article provides all the information and guidance you need to create a delicious and authentic Dum Aloo Banarsi at home. With its detailed step-by-step instructions, helpful tips, and variations to suit different tastes and preferences, this article is the ultimate resource for anyone looking to explore the culinary delights of India.
DUM ALOO (FRIED POTATOES IN SPICY SAUCE )
This is a north Indian (Kashmiri) dish , traditionally the recipe is made with potatoes cooked in yogurt. This is not the authentic recipe. Its my take on the Dum Aloo. Tastes equally great. It can be served with rice/roti/paratha/naan.
Provided by Samiksha
Categories Curries
Time 50m
Yield 8 dum aloo, 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel the potatoes and pierce them all over with a fork.
- Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
- In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
- Add onions and saute them till they become translucent.
- Add the ginger garlic paste and saute them till they loose the raw smell.
- Add the tomatoes and cook then covered for 5 minutes.
- Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
- Add the yogurt and keep stirring the yogurt until it comes to a boil.
- Now add salt and stir.
- Add about 2 cups of water and bring to a rolling boil.
- Add the potatoes and cook for 15 minutes on medium heat, covered.
- Add sugar and cook for 5 more minutes.
- Garnish with chopped cilantro.
Nutrition Facts : Calories 342, Fat 8, SaturatedFat 1.1, Sodium 111.1, Carbohydrate 63.4, Fiber 11.1, Sugar 9.3, Protein 7.5
DUM ALOO BANARSI (DELICIOUS POTATOES COOKED IN A SAVOURY INDIAN
This recipe won the R.O. 20 Golden Oryx coupon in the Thursday magazine for the week September 13th to 19th'2007. Enjoy!
Provided by Charishma_Ramchanda
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Add all the spices to the grated and boiled potatoes in a bowl.
- Mix well and shape into balls.
- Roll into corn flour and deep fry in a pot.
- Drain onto kitchen paper towels and keep aside.
- Next, in another pot, deep fry the sliced onions till golden brown.
- Mix with yoghurt and using a blender, blend to obtain a fine paste.
- Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
- Saute for 15 minutes on low heat.
- Stir in tomato paste and all the remaining masalas.
- Now fold in the onions, salt, pepper and yoghurt paste.
- Cook for 10 minutes.
- Add the fried potato balls to the gravy.
- Garnish with cream, mint leaves and corriander leaves.
- Serve hot with parathas or rotis or rice.
- Enjoy!
Nutrition Facts : Calories 397.3, Fat 19.6, SaturatedFat 8.9, Cholesterol 40.5, Sodium 189.2, Carbohydrate 50.1, Fiber 8.1, Sugar 12.6, Protein 9.8
Tips:
- To make the dum aloo banarsi more flavorful, use a variety of spices, such as cumin, coriander, turmeric, and red chili powder.
- Be sure to fry the potatoes until they are golden brown and crispy. This will help them to hold their shape and flavor in the curry.
- Use a heavy-bottomed pot or Dutch oven to cook the dum aloo banarsi. This will help to distribute the heat evenly and prevent the potatoes from burning.
- Cook the dum aloo banarsi on a low simmer for at least 30 minutes. This will allow the flavors to meld and the potatoes to become tender.
- Garnish the dum aloo banarsi with fresh cilantro and serve it with rice or roti.
Conclusion:
Dum aloo banarsi is a delicious and easy-to-make dish that is perfect for a weeknight meal. The potatoes are crispy on the outside and tender on the inside, and the curry is flavorful and aromatic. This dish is sure to be a hit with your family and friends.
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