Banarasi Aloo Dum
Babycut potatoes pricked, deep-fried and finished in a tangy tomato-cashew gravy. A Kashi-style aloo dum — heavier on tomato, lighter on yoghurt — than its Bengali sibling.
Per serving
Ingredients
- 6–7Tomatoes (to be blanched and pureed in step 2)
- for fryingOil
- 6–7Tomatoes
- 1 tspBesan
- 1/4 cupYoghurt (dahi)
- 2 tbspCashew powder
- 2 tbspMilk powder
- 1/2 tspRed chilli powder
- 1 tbspSugar
- 1/4 cupFresh cream
- 2 tbspTomato ketchup
- 1 tbspCumin powder
- 2 tbspTandoori masala
- to tasteSalt
- 2 tbspCoriander leaves, chopped
- 2 tbspButter
- 1/2 tspCumin seeds
- 1Bay leaf
- 1 tspGinger-garlic paste
Method
- 1
Boil the potatoes until just tender (knife slides through with a little resistance). Peel and prick all over with a fork. Deep-fry in medium-hot oil until crisp and golden. Drain.
- 2
Blanch the tomatoes 2 minutes, peel and blend smooth.
- 3
In a bowl, whisk together the tomato puree, besan, yoghurt, cashew powder, milk powder, chilli powder, sugar, cream, ketchup, cumin powder, tandoori masala and salt into a smooth thick paste.
- 4
Heat butter, sizzle cumin and bay leaf, add ginger-garlic paste and cook 30 seconds. Pour in the gravy paste.
- 5
Simmer 8–10 minutes on low — the colour will deepen and oil will rise. Adjust salt and sugar — Banarasi style is faintly sweet.
- 6
Tip in the fried potatoes and toss to coat. Cook 3 more minutes so the potatoes drink the gravy. Finish with chopped coriander and serve with kachori, poori or jeera rice.