Dum Aloo Banarsi Delicious Potatoes Cooked in a Savoury Indian
Indulge in the rich and aromatic flavors of *Dum Aloo Banarsi*, a classic North Indian potato curry that’s as comforting as it is delicious. In this recipe, golden-fried baby potatoes are simmered in a velvety, spiced yogurt-tomato gravy infused with a medley of traditional Indian spices like cumin, garam masala, and kasoori methi (dried fenugreek leaves). Perfectly balanced with the subtle heat of green chilies and the earthy warmth of cinnamon and cloves, this dish offers a truly royal dining experience. Garnished with fresh coriander, it pairs beautifully with naan, roti, or steamed basmati rice, making it an irresistible choice for both special occasions and cozy family meals. Ready in just an hour, this savory delight promises to transform humble potatoes into a culinary masterpiece bursting with authentic Indian flavors.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 200 grams Yogurt
- 3 medium-sized Tomatoes
- 2 medium-sized Onions
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 4 tablespoons Cooking oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Kasoori methi (dried fenugreek leaves)
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 1 piece Bay leaf
- 2 tablespoons Fresh coriander leaves
- 1 to taste Salt
- 1 cup Water
Instructions
Wash and boil the baby potatoes in salted water until tender but firm. Peel the skin and prick them with a fork. Set aside.
Heat 2 tablespoons of cooking oil in a pan and shallow-fry the boiled potatoes until golden brown. Remove and set aside.
In a blender, make a smooth paste of onions, garlic, ginger, and green chilies.
Separately, blend tomatoes into a puree. Set aside both pastes.
Heat 2 tablespoons of cooking oil in a deep pan. Add cumin seeds, cinnamon stick, bay leaf, and cloves. Sauté until fragrant.
Add the prepared onion-garlic-ginger paste to the pan and cook on medium heat until the raw aroma disappears and the paste turns golden brown.
Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well.
Add the tomato puree and cook until the oil starts to separate from the mixture.
Whisk the yogurt to make it smooth and slowly add it to the pan while continuously stirring to prevent curdling.
Add a cup of water to adjust the consistency of the gravy, and bring it to a gentle boil.
Add the fried potatoes to the gravy and cover the pan with a lid. Allow the curry to simmer on low heat for 15-20 minutes, so the potatoes absorb the flavors.
Sprinkle garam masala and crushed kasoori methi. Stir and cook for another 2 minutes.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 43.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 540 mg | 42% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4196 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
