Friday, August 17, 2012

Dum Aloo – Banarasi Style

Have  not been posting any vegetarian dish for sometime. Infact I have made some small changes to the original recipe as  per my taste, anyways  here another delicious dish which goes very well with  aany Indian bread or even jeera rice.

Adapted from   Tarla Dalal 


15 baby potatoes
oil for deep-frying                                                                                                                                     
  8 pods of powdered cardamom                                                                                                                 1 tbsp kasturi methi                                                                                                                                   1 tbsp honey (the dish will turn out little sweetish)                                                                                       3 tbsp cream                                                                                                                                            A small bunch chopped coriander leaves for garnish                                                                                   2 tsp butter or oil                                                                                                                                   Salt to taste

For the gravy:

2 large ripe tomatoes  roughly chopped
1 tsp ginger garlic paste
4 dry red chillies (use dry Kashmiri red chillies)
2 tbsp broken cashew nuts *
1 tsp cumin seeds
1 tsp fennel seeds
2 ½  cups water

·         Don’t add more cashew as the curry will be too thick


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 and golden brown. Drain on absorbent paper and keep aside. OR Keeping the health point of view not using much oil, I did this way like  washed the potatoes and pressure cooked  90% done and remove the skin (as I don’t like the skin in my curry). In a pan add 2 tbsp oil and give a nice brown glaze for the potatoes.

2. Combine all the ingredients together under the "gravy list". Put all the ingredients together along with the water and cook on a low flame for around 15 minutes or until the tomatoes have turned mushy and soft. Cool and blend to a smooth paste.

3. Heat the butter or oil  in a kadai and add the powdered cardamom and gravy paste and allow it  a boil. Simmer till the oil separates form the gravy. This will take about 12-15 minutes. Keep the fire on simmer throughout and add the potatoes to boil.

4. Add dried  kasturi methi, honey (optional) and salt and simmer for another 3 minutes. Finally, add the cream and coriander and serve hot.

This goes well with any Indian bread or  with jeera rice.


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