Banarasi Dum Aloo

Name: Banarasi Dum Aloo
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 6 potatoes medium-sized; 100 from facebook rated paneer; 50 gms khoya; 1 tbsp casehw nuts broken; 1 tsp pepper powdered; 1 tsp green chillies chopped; 1 tsp Ginger chopped; to taste Salt; as required Oil for fry; 2 bay leaf; 4-5 whole black pepper; 2 cloves; 1 onion large chopped; 2 tomato chopped; 1 tsp ginger paste; 3-4 green chilli chopped; 15-20 cashew; 1 tsp turmeric; 1 tsp garam masala; 1 tsp chilli powder; 1 tsp Cumin powder; 1 tbsp coriander powder; as required Oil; to taste Salt

Sangeeta Rastogi Gupta @cook_25806077

#FOH
#favorit_recipe
#post no 2
#Banarasi Dum Aloo

Sangeeta Rastogi Gupta @cook_25806077

#FOH
#favorit_recipe
#post no 2
#Banarasi Dum Aloo

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Ingredients

20 minutes

4 people

Ingredients for the stuffed potatoes :-*
6potatoes medium-sized
100from facebook rated paneer
50 gmskhoya
1 tbspcasehw nuts broken
1 tsppepper powdered
1 tspgreen chillies chopped
1 tspGinger chopped
to tasteSalt
as requiredOil for fry
For the gravy
2bay leaf
4-5whole black pepper
2cloves
1onion large chopped
2tomato chopped
1 tspginger paste
3-4green chilli chopped
15-20 cashew
1 tspturmeric
1 tspgaram masala
1 tspchilli powder
1 tspCumin powder
1 tbspcoriander powder
as requiredOil
to tasteSalt

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Steps

20 minutes

1

Parboil the potatoes. Slice off at the top and scoop out the inner part.
Peel the potatoes roughly
Mix together all the ingredients for stuffed potatoes mentioned above.
Stuff the potatoes with the filling and press in tightly with your fingers and set them aside. Heat oil in a pan for deep frying and put stuffed potatoes in oil until they turn golden on all sides.
2

Making the gravy* :- Heat the oil in a pan add bay leaf, whole black pepper, clove stir for 30 second then add chopped green chilli and ginger paste then add chopped onion fry the onions until they turn golden brown., turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt and fry well. Add chopped tomato and cashew fry till tomato soft then switchoff the flame and cool down the paste after that grind the paste in mixer jar till smooth.
3

Pour the puree in a pan add 30 to 40 ml lukewarm water and continue cooking for about 5 minutes till the raw flavour goes off and the gravy thickens into a paste.Pour some of the fresh cream and mix well. Let the gravy simmer for a minute before taking it off the heat.
4

Plating the dish :-*
Arrange the stuffed potatoes in a bowl and pour the gravy on top.garnish with coriander leaves.
The Banarsi Dum Aloo is now ready to serve.