This is one of those dishes dearly loved by my brother. I’ve heard stories from my nani (grandmother) as to how, when my brother was young, he would always ask her to make chote chote gol gol aloo for him (small round potatoes). His love for potatoes and dum aloo started at a very young age and I had to perfect this recipe just for him and his love for aloo. There are various versions of this humble dish, one from Kashmir, one from Bengal and one from UP. I am sure there are many more. Such is the love for this dish in India that different states have made their very own version of it and believe me they all taste very different. This version of this dish is borrowed from my mausi (my mothers sister) who makes a killer UP style Dum aloo. A must try in every kitchen.
Boil 15 baby potatoes in salt water till ¾ done.
Cool and remove the skin, keep the skin on if using organic potatoes.
Prick the potatoes all over using a tooth pick.
Marinate them for 30 minutes in:
+ salt
+ red chilli powder
+ turmeric
Sauté them 1 tablespoon of oil until light golden brown.
Heat 1 tablespoon in another pan. When hot add:
+ 1 inch stick cinnamon
+ 4 cloves
+ 4 green cardamom
+ 1 piece javithri
+ 12 soaked cashews
+ 10 grams chopped ginger - peeled
+ 3 large chopped onion- Skin removed
Saute until the onion is browned.
Cool the mixture and grind it into a smooth paste.
Onion paste is ready.
Chop 4 medium tomatoes, grind and sieve to make tomato puree.
Heat 1 tablespoon ghee in another pan, when hot add:
+ 1 teaspoon cumin seeds
+ 1/2 teaspoon red chilli powder
+ 1/2 teaspoon turmeric powder
+ ready onion paste
+ prepared tomato puree.
Cook until the oil separates.
Add:
+ 3/4 teaspoon fennel seed powder
+ 1/2 teaspoon garam masala powder
+ 1 teaspoon coriander powder
+ 1/2 teaspoon cumin seeds powder
+ 1/4 teaspoon black pepper powder
+ ½ cup curd
Cook for few minutes.
Add:
+ sauteed potatoes
+ 1 teaspoon sugar
Adjust salt if required.
Cook till everything comes together.
Add coriander leaves and serve hot.
Woo your guests with Banarsi dum aloo.
Ingredients
Directions
Boil 15 baby potatoes in salt water till ¾ done.
Cool and remove the skin, keep the skin on if using organic potatoes.
Prick the potatoes all over using a tooth pick.
Marinate them for 30 minutes in:
+ salt
+ red chilli powder
+ turmeric
Sauté them 1 tablespoon of oil until light golden brown.
Heat 1 tablespoon in another pan. When hot add:
+ 1 inch stick cinnamon
+ 4 cloves
+ 4 green cardamom
+ 1 piece javithri
+ 12 soaked cashews
+ 10 grams chopped ginger - peeled
+ 3 large chopped onion- Skin removed
Saute until the onion is browned.
Cool the mixture and grind it into a smooth paste.
Onion paste is ready.
Chop 4 medium tomatoes, grind and sieve to make tomato puree.
Heat 1 tablespoon ghee in another pan, when hot add:
+ 1 teaspoon cumin seeds
+ 1/2 teaspoon red chilli powder
+ 1/2 teaspoon turmeric powder
+ ready onion paste
+ prepared tomato puree.
Cook until the oil separates.
Add:
+ 3/4 teaspoon fennel seed powder
+ 1/2 teaspoon garam masala powder
+ 1 teaspoon coriander powder
+ 1/2 teaspoon cumin seeds powder
+ 1/4 teaspoon black pepper powder
+ ½ cup curd
Cook for few minutes.
Add:
+ sauteed potatoes
+ 1 teaspoon sugar
Adjust salt if required.
Cook till everything comes together.
Add coriander leaves and serve hot.
Woo your guests with Banarsi dum aloo.