Brief About How to Make Banarasi Dum Aloo

Banarasi Dum Aloo is a delicious and popular dish from the city of Varanasi (also known as Banaras) in Uttar Pradesh, India. It is a rich and flavorful potato curry that is typically served with traditional Indian bread like roti, paratha, or puri. The dish is known for its unique blend of spices and the use of small baby potatoes, which are cooked in a rich and creamy gravy.

Here's a brief recipe on how to make Banarasi Dum Aloo:

Ingredients:

• 500 grams baby potatoes (preferably small and round)
• 2 medium-sized onions, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to your taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 cup yogurt (whisked)
• 1/4 cup fresh cream
• 2 tablespoons ghee (clarified butter) or oil
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Boil the baby potatoes in a pressure cooker or a pot of water until they are tender. Once boiled, peel the potatoes and prick them using a fork. This will help the potatoes absorb the flavors of the gravy.

2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn golden brown.

3. Add the ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.

4. Reduce the heat to low and add the tomato puree to the pan. Cook for a couple of minutes until the oil separates from the mixture.

5. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute to allow the spices to release their flavors.

6. Now, add the whisked yogurt and mix it well with the spice mixture. Cook for a few minutes until the mixture thickens and the oil starts to separate.

7. Add the boiled and pricked baby potatoes to the pan and gently mix them with the gravy, ensuring each potato is well coated. Cook for a few minutes to allow the flavors to penetrate the potatoes.

8. Pour in about 1/2 cup of water, cover the pan, and simmer on low heat for about 10-15 minutes, or until the potatoes are tender and the gravy has thickened.

9. Finally, add the fresh cream and garam masala powder to the pan. Mix well and cook for another minute.

10. Remove from heat and garnish with fresh coriander leaves.