Banarasi Dum Aloo

Cook along · 16 steps

Method

1. 1

   Peel 6-7 large potatoes. Cut in half lengthwise.

2. 2

   Parboil potato halves in boiling water for about 6 minutes until 50% cooked. Do not fully cook.

3. 3

   Let cool completely. Scoop out the inner portion using a spoon or melon baller, creating potato cups. Reserve the scooped-out portions.

4. 4

   Deep fry the potato cups in medium-hot oil until golden and crispy (4-5 minutes). Drain on a plate.

   

5. 5

   Lightly fry the scooped-out potato portions to remove rawness. Drain and set aside.

6. 6

   For stuffing: combine fried scooped-out potato, 100g grated paneer, chopped green chilies, raisins, cashews, salt, garam masala, and coriander leaves. Mix well.

7. 7

   Fill each potato cup generously with the stuffing. Set aside.

8. 8

   For gravy: whisk 1 cup yogurt with 1 tsp gram flour, salt, 1 tbsp coriander powder, 1 tsp red chili powder, ½ tsp turmeric, and ½ tsp roasted cumin powder. Gram flour prevents curdling.

   

9. 9

   Heat 1 tbsp ghee and 1 tbsp oil. Add cumin seeds, asafoetida, bay leaves, turmeric, green chilies, and ginger. Fry on low flame.

10. 10

    Add 2 grated tomatoes and salt. Cook until oil separates (3 minutes).

11. 11

    Add the yogurt mixture. Add 1 cup water. Stir continuously for 3-4 minutes until gravy is cooked.

12. 12

    Add ½ cup cashew paste, 1 tsp sugar, and ½ tsp garam masala. Mix well.

    

13. 13

    Add 1 cup water to adjust consistency.

14. 14

    Add all stuffed potatoes. Cook on low heat for 4-5 minutes.

15. 15

    Garnish with coriander leaves. Serve with roti, paratha, or rice.

16. 16

    Offer to Thakurji with Tulsi leaves.