Dum Aloo Banarsi (Delicious Potatoes Cooked in a Savoury Indian

"This recipe won the R.O. 20 Golden Oryx coupon in the Thursday magazine for the week September 13th to 19th'2007. Enjoy!"
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Ready In:
1hr 25mins




  • Add all the spices to the grated and boiled potatoes in a bowl.
  • Mix well and shape into balls.
  • Roll into corn flour and deep fry in a pot.
  • Drain onto kitchen paper towels and keep aside.
  • Next, in another pot, deep fry the sliced onions till golden brown.
  • Mix with yoghurt and using a blender, blend to obtain a fine paste.
  • Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
  • Saute for 15 minutes on low heat.
  • Stir in tomato paste and all the remaining masalas.
  • Now fold in the onions, salt, pepper and yoghurt paste.
  • Cook for 10 minutes.
  • Add the fried potato balls to the gravy.
  • Garnish with cream, mint leaves and corriander leaves.
  • Serve hot with parathas or rotis or rice.
  • Enjoy!

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  1. Andrea PhD
    This was really good, I didn't roll the potatoes into balls, just kept them in small pieces (which isn't true dum aloo, but easier). I also added cashews and raisins.


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