Banarsi Dum Aloo

Name: Banarsi Dum Aloo
Prep time: 10 min
Cook time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: Yoghurt

Prep Time: 10 minutes Cook Time: 30 minutes

Total Time minutes

Servings: 2

Cuisine: Indian

1 tsp cumin seeds

1 bay leaf

1 tsp fennel seeds

2 cloves

2 green cardamoms pods, crushed

¼ tsp fenugreek seeds

Dum Aloo Curry:

2 tbsp ghee

1 inch ginger, finely chopped

2 green chillies, slit

15 Baby Potatoes

1 cup tomato puree

Salt to taste

¼ cup yogurt

1 tsp coriander powder

¼ tsp turmeric powder

1 tsp kashmiri red chilli powder

1 tbsp cream

1 ½ cup water

Coriander leaves for garnish

For Dum Aloo Spice Mix

Add cumin seeds, bay lead, fennel seeds, cloves, green cardamom pods and fenugreek seeds to a pan and dry roast till fragrant.
Allow to cool to room temperature and grind to a fine powder. Set aside till in use.

Dum Aloo:

Prick the potatoes with a fork, set aside till in use.
Heat ghee in a pan, add green chillies and ginger, saute till fragrant.
Add the pricked potatoes, cook for 3-4 minute.
Add the tomato puree and salt, cook till the puree releases oil.
Mix coriander powder, turmeric powder, kashmiri red chilli powder, dum aloo spice mix and yogurt together in a bowl.
Add the yogurt mixture to the cooked puree, mix well and cook for 3-4 minutes on medium low flame.
Add cream and mix well, cook for 2-3 minutes.
Add water and cook till it comes to a boil.
Check seasoning and cook on simmer for 3-4 minutes.
Garnish with coriander and serve hot with Khameeri roti.