Savor the Flavors of Banaras: Authentic Banarasi Dum Aloo Recipe


Banarasi Dum Aloo - A Taste of Banaras

Banarasi Dum Aloo is a popular and cherished dish hailing from the culturally rich city of Varanasi, also known as Banaras, in Uttar Pradesh, India.

This delectable recipe showcases the essence of Banaras' culinary heritage, combining the flavors of aromatic spices and tender baby potatoes to create a truly mouthwatering experience.

Varanasi, situated on the banks of the holy river Ganges, is renowned for its vibrant ghats, bustling streets, and, of course, its diverse and flavorsome cuisine.

The city's food reflects the amalgamation of various influences, including Mughal, Nawabi, and Bhojpuri cuisines, resulting in a unique and irresistible culinary tapestry.

At the heart of Banarasi Dum Aloo lies the humble baby potato. These small potatoes, with their delicate and creamy texture, are carefully chosen and cooked to perfection in a rich and aromatic gravy. The dish is prepared using a combination of traditional Indian spices, imparting a tantalizing aroma and a burst of flavors.

The preparation of Banarasi Dum Aloo starts with boiling the baby potatoes until they are just tender. Once cooked, they are peeled and set aside, ready to absorb the flavors of the spices.

The gravy for this dish is made by sautéing finely chopped onions in ghee, clarified butter that lends a rich and indulgent taste to the dish. The onions are cooked until they turn golden brown, imparting a deep caramelized flavor to the gravy.

To elevate the taste and complexity of the dish, a blend of aromatic spices is added. This includes cumin seeds, ginger-garlic paste, and a medley of ground spices such as turmeric, red chili powder, coriander, cumin, and garam masala. These spices create a harmonious balance, infusing the gravy with warmth and depth.

One distinctive feature of Banarasi Dum Aloo is the use of a spice bag, also known as a potli. This small pouch contains whole spices like cinnamon, cardamom, cloves, and bay leaf. The spice bag is added to the gravy while cooking, allowing the flavors to infuse gently and permeate the entire dish.

Yogurt plays a crucial role in Banarasi Dum Aloo, imparting a creamy and tangy element to the gravy. Whisked yogurt is added to the pan, creating a luscious and velvety texture while balancing the spices with its mild acidity. The baby potatoes are then added to the gravy, allowing them to soak up the flavors and become tender.

The final touch of indulgence comes with the addition of fresh cream, which enhances the richness of the dish and adds a velvety smoothness to the gravy. A sprinkle of fresh coriander leaves provides a refreshing and aromatic garnish, adding a burst of color to the dish.

Banarasi Dum Aloo is best enjoyed with traditional Indian bread like naan or roti, allowing you to savor every morsel of the creamy and flavorful gravy. It is also a delightful accompaniment to fragrant basmati rice, creating a wholesome and satisfying meal.

With its aromatic spices, creamy gravy, and tender baby potatoes, Banarasi Dum Aloo captures the essence of Banaras' culinary heritage.

This beloved dish continues to be a favorite among locals and visitors alike, offering a true gastronomic delight that embodies the rich flavors and traditions of this ancient city.


Authentic Banarasi Dum Aloo Recipe 

Ingredients:

  • 500 grams of baby potatoes
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2 medium-sized onions, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 tomatoes, pureed
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 cup plain yogurt, whisked
  • 1/2 cup fresh cream
  • Salt to taste
  • Chopped coriander leaves for garnish

For the Spice Bag:

  • 1-inch cinnamon stick
  • 3-4 green cardamom pods
  • 4-5 cloves
  • 1 bay leaf

Instructions:

  1. Boil the baby potatoes until they are cooked but firm. Peel the potatoes and keep them aside.

  2. Heat ghee in a pan over medium heat. Add the cumin seeds and let them splutter.

  3. Add the chopped onions and sauté until they turn golden brown.

  4. Add the ginger-garlic paste and cook for a minute until the raw smell disappears.

  5. Add the tomato puree and cook until the oil separates from the masala.

  6. Add turmeric powder, red chili powder, ground coriander, ground cumin, and garam masala. Mix well and cook for a minute.

  7. In a small muslin cloth, tie the cinnamon stick, cardamom pods, cloves, and bay leaf to make a spice bag.

  8. Add the spice bag to the pan and mix well. Cook for a couple of minutes.

  9. Reduce the heat to low and add the whisked yogurt. Stir continuously to prevent the yogurt from curdling.

  10. Add the boiled baby potatoes to the pan and mix well, ensuring the potatoes are well-coated with the masala.

  11. Cover the pan and cook the potatoes on low heat for about 10-15 minutes, allowing the flavors to meld together.

  12. Stir in the fresh cream and season with salt according to taste. Cook for an additional 2-3 minutes.

  13. Remove the spice bag from the pan and discard it.

  14. Garnish the Dum Aloo with chopped coriander leaves.

  15. Serve hot with naan, roti, or rice.

Enjoy your delicious Banarasi Dum Aloo!