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      Banarasi Dum Aloo

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      Time40 Min
      DifficultyIntermediate
      Serves4

      Banaras is a food lover’s paradise as it is home to a number of delicious dishes. This place is famous all over the country for its food and the recipe that we have for you too has its roots in Banaras. If this dish had to be described in just a sentence, it would be something on the lines of fried baby potatoes submerged in a thick, rich tomato gravy but that wouldn’t do justice as the deliciousn ... ess of it is something that is difficult to put in words. Now, this Banarasi Dum Aloo recipe is a step up from your beginner level recipes but that doesn’t mean that beginners can’t take a go at it. If you listen to the instructions given in the Banarasi Dum Aloo video tutorial carefully and follow them precisely, there’s no doubt that you will absolutely nail it. You would require about 40 minutes in total to make this dish and it serves up to 4 people. An important thing to remember about Banarasi Dum Aloo is that it doesn’t contain onion or garlic. However, if you like them in your gravy, feel free to add them. Spiced with Red Chilli powder, this dish is seasoned with other spices including Coriander powder and Turmeric powder and Cumin while Green Cardamom and cloves give it a dash of freshness. Made with just 3 teaspoons of oil, this dish is low on calories. So, don’t worry if you are on a diet as it won’t mess with your diet. Perfect for both lunch as well as dinner, it tastes wonderful when paired with some hot Rotis, Parathas and Naan. Quick tip: Remember to cook the potatoes in oil till they form a golden brown exterior that’s slightly crispy.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre104 Cal104 Cal104 Cal104 Cal
      • 3gProtein
      • 5gFat
      • 11gCarbs
      • 4gFibre

      Ingredients

      Dry Grocery

      Bay Leaf

      Bay Leaf

      1 unit

      Refined Oil

      Refined Oil

      3 teaspoons

      Salt

      Salt

      1 teaspoon

      Coriander Powder

      Coriander Powder

      1 teaspoon

      Turmeric Powder

      Turmeric Powder

      0.5 teaspoons

      Red Chilli Powder

      Red Chilli Powder

      1 teaspoon

      Cloves

      Cloves

      3 pieces

      Fennel Seeds

      Fennel Seeds

      2 teaspoons

      Cumin

      Cumin

      2 teaspoons

      Green Cardamom

      Green Cardamom

      3 pieces

      Fruits & Vegetables

      Ginger

      Ginger

      1 teaspoon

      Tomato

      Tomato

      4 units

      Baby Potato

      Baby Potato

      150 g

      Dairy

      Curd

      Curd

      0.5 cups

      Other

      Green Chillies

      Green Chillies

      3 units

      Coriander Leaves

      Coriander Leaves

      15 g

      Directions
      1
      Dry roast all ingredients for the gravy powder (cloves, cumin seeds, fennel seeds and cardamom pods) on a slow fire till aromatic. Once done, cool it down and make a fine powder
      2
      Fine chop the ginger, green chilli, coriander leaves, tomato and set aside
      3
      Wash the potato thoroughly. Do not peel. Place in water with salt and bring it to boil till it is cooked through. Drain it. Keep the potato aside to cool down
      4
      Prick the potato with a fork and saute it in a pan with a little oil and salt. Cook the potato till it turns crispy and golden
      5
      In another pan, heat oil and add bay leaf. Saute. Add fine chopped ginger, green chilli and cook till rawness goes away
      6
      Add chopped tomato and powdered spice. Mix well and cook till masalas cook through and tomatoes soften and mash
      7
      Add whisked yogurt and mix well with the cooked tomatoes. Stir continuously so that the mixture does not split. Add all other powder spices and mix well with the gravy
      8
      Lower the flame and simmer till all the flavors of the curry have blended well. Check the seasoning and texture. it should be semi-thick and slightly chunky. Garnish with chopped coriander
      9
      Serve hot along with roti or rice
      Interesting tips to make the perfect Banarasi Dum Aloo
      With the help of a few hacks and tips, you too can make restaurant style Banarasi Dum Aloo at home. Pay close attention to these tips to make sure that you get the dish spot on in your first attempt To get the restaurant consistency of baby potatoes, you first need to parboil them for a few minutes, say about 3-4 minutes and then fry them in oil for roughly about the same time. If you want your Banarasi Dum Aloo to have a nice red colour, make sure you add Kashmiri Red Chilli to it. This recipe doesn’t have garlic or onion. In case you wish your dish to be aromatic, you can add some ginger garlic paste and fennel powder to it. If you are short on time you can choose to fry the baby potatoes instead of parboiling them. Learn how to make Banarasi Dum Aloo at home now!

      Success!

      We hope you had fun making it! Enjoy the meal.

      Banarasi Dum Aloo

      Dum Aloo is one of the most favoured Indian recipes, with each part of the country having its interpretation of the dish. The common string across this regional delicacy is the use of baby potatoes that are boiled and deep-fried in different variations of tomato gravy. Some of the common regional variations of the Dum Aloo are Kashmiri Dum Aloo, Banarasi Dum Aloo, Punjabi Dum Aloo, Bengali Dum Aloo, etc. Another common element in all these dishes is that the dish involves simple steps – it does not take much time to prepare or cook the dish, and the efforts required are also considerably low. The best part is the versatility of the dish – it goes awesomely well with any Indian bread or rotis, pooris or naans, and gels well with Indian rice. So, the next time you have guests home, and you are in the mood to serve a delicious authentic Indian recipe, think of the Banarasi dum aloo. And, not just that. The Dum Aloo recipe can be tweaked as per your preference and taste to cook some amazing dishes like Aloo Jeera or Aloo Pyaz or even Aloo Matar The online medium is a resourceful medium, and you can learn to cook any variation of the recipe by watching the Dum Aloo recipe video given above..

      Why is Dum Aloo called so?

      Dum cooking is associated with slow or low flame cooking mixed with a couple of pure Indian spices. This form of cooking was usually associated with cooking non-vegetarian dishes in pre-partition India and is believed to have originated during Nawab Asaf-ud-Daulah's rule. Much later, this technique of cooking was extended to vegetarian dishes. That is when the multi-faceted Dum aloo made its appearance on the Indian gourmet scene where the baby potatoes were cooked under 'dum' or 'pressure.'

      Ingredients that make the Dum Aloo recipe scrumptious, healthy, and tasty

      At the core of the dish is the Aloo or the baby potatoes. If you follow the nutritional chart, the authentic Kashmiri dish contains about 269 calories, with carbs and fats contributing majorly towards the calories. However, the dish is not just about the potatoes. If you refer to any Dum Aloo Banane ki Vidhi or recipe online, you will find more to it. Say, for example, Tomatoes – from one of the main constituents of the Banarasi dum aloo. Tomatoes, as we all know, are one of the richest sources of Lycopene and filled with Vitamin C. With their antioxidant properties, the red vegetable is extremely good for the heart. It is a rich source of Folic Acid and, therefore, recommended for pregnant women as it helps in producing new Red Blood Cells. Curd – in the Dum Aloo ki recipe, curd occupies an essential role. Curd is a milk product that facilitates digestion since it is filled with good bacteria or probiotics. It is a mild laxative and good for the gut during dysentery and diarrhoea. Onion – in the Dam Aalu ki sabji, onion is an integral part. The vegetable is filled with Vitamin C that strengthens the immunity system of the body. Additionally, onion is good for the production of white blood cells. It is a storehouse of Quercetin that is an antioxidant, helping create good cholesterol in the body. Yes, the hero product in the Banarasi Dum Aloo ki recipe is the potatoes – the small baby potatoes that are a storehouse of carbs. While too many potatoes are not good for health, the dish helps meet your daily requirement of carbohydrates and can make for an excellent dish to serve to your growing kids.

      Origin of this simple all-rounder dish

      The dish originated in Jammu and Kashmir. No doubt, the Kashmiri dum aloo is one of the most popular dishes and is an essential part of Kashmiri cuisine (Pandit). Such has been the popularity of the dum aloo recipe that it soon spread to most parts of North India and even Bangladesh.

      The various faces of the Banarasi dum aloo

      The Dum Aloo had very humble beginnings in the northernmost state of India. Let us start from the beginning and see how the dish evolved across different Indian states and became one of the top regional delicacies in each part of the country. It started as Kashmiri dum aloo with garam masala, turmeric or haldi, ginger, asafoetida, curd, and Kashmiri red chillies as the main ingredients. Keen to know how to make Dum Aloo, Kashmiri style? Watch a Dum Aloo video above to cook an absolute mouth-watering dish for family and friends. In the northern Indian state of Uttar Pradesh, the Banarasi dum aloo evolved simultaneously. The highlight of this dish is that it is made with tomatoes and contains no garlic or onion. It is one of the most-favoured dishes with pooris. The Bengali Aloo Dum is also a masterpiece. There is an inspirational story behind the evolution of the dish in Bengal. In 1784, there was a famine in the Oudh region. During this time, Nawab Asaf-ud-Daulah employed cooks to cook food for the hungry and poor. The cooks used a replica dish that they took from Ain-i-Akbari. The original dish involved beef that needed to be stewed overnight in the Dum-style. The cooks replaced the original dish with a turnip. The Dutch introduced potatoes in Bengal during the late 1700s, which eventually replaced the turnips in the Dum Pukht dish cooked in 1784. One key difference was that the potatoes were not stewed anymore. The process used was dry steam. The Bengali style consists of cumin as an essential addition to make it a unique dish of the region. Keen to know more about the Bengali Dum Aloo Banane ki recipe? Get online to watch a live demonstration or video, and you will be an expert in the cuisine in a short time. The dum aloo is an amazing dish. It has been around for ages now, winning the heart of every individual who has relished it with joy and eagerness, especially if you love potatoes. There are different variations to this potato dish to make it more nutritious and healthy. For example, the Jeera Aloo contains the goodness of jeera, an excellent antioxidant with anti-inflammatory and anticancer properties. Other dishes, like Aloo beans and Aloo gobhi, can be made with seasonal vegetables for enhanced taste and nutrition.

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