How to make Benarasi Dum Aloo -
Deep fried baby potatoes cooked in velvety tomato gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby potatoes (chhote aloo), Oil (ऑइल)
Cuisine : Uttar Pradesh, Indian
Course : Main Course Vegetarian
For more recipes related to Benarasi Dum Aloo checkout Chatpata Masala Aloo . You can also find more Main Course Vegetarian recipes like Spicy Lobia-Cook Smart Masaledar Shalgam Eggplant Roll Peanut Sundal
Benarasi Dum Aloo Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Benarasi Dum Aloo Recipe
Baby potatoes (chhote aloo) boiled and peeled 20-24
Oil 1 tablespoon for deep-frying
Cumin seeds 1 teaspoon
Green cardamoms 7-8
Fennel seeds 1/2 teaspoon
Ginger finely chopped 1 teaspoon
Garlic chopped 1 tablespoon
Medium onion finely chopped 1
Medium tomatoes finely chopped 5-6
Red chilli powder 1 teaspoon
Dried fenugreek leaf (kasoori methi) Powder 1 teaspoon
Garam masala powder 1 teaspoon
Honey 1 tablespoon
Butter 1 1/2 tablespoons
Fresh cream 2 tablespoons for drizzling
Ginger strips for garnish
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds and sauté till the seeds change colour. Add cardamoms, fennel seeds, ginger, garlic, onion, tomatoes and chilli powder and mix well. Add some water, mix and cook till tomatoes turn soft and pulpy.
Step 2
Heat sufficient oil in a kadai. Deep-fry potatoes till slightly browned. Drain on absorbent paper.
Step 3
Add some more water to the tomato mixture and blend till smooth. Strain into another non-stick pan and bring to a boil.
Step 4
Add fried potatoes and mix well. Add dried fenugreek leaves, garam masala powder and honey and mix well.
Step 5
Add butter and cream, mix well and simmer for a minute.
Step 6
Garnish with ginger strips, drizzle some cream on top and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
