By: Payal
Image Credit: Getty
Banarasi Dum Aloo is a rich and flavourful North Indian dish made with baby potatoes and aromatic spices. It is slow‑cooked to absorb deep, traditional flavours.
Image Credit: Getty
500 g baby potatoes
2 tbsp mustard oil
1 cup thick yoghurt
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala
1 tsp fennel powder
Salt to taste
Fresh coriander for garnish
Image Credit: Getty
Boil the baby potatoes until just tender, peel them, and lightly prick them with a fork so they absorb the spices well.
Image Credit: Getty
Heat mustard oil in a pan and fry the potatoes until golden on the outside, then set them aside on a plate.
Image Credit: Getty
In the same pan, add ginger and garlic paste and sauté briefly until the raw aroma disappears.
Image Credit: Freepik
Lower the heat and mix in yoghurt along with turmeric, red chilli powder, coriander powder, and fennel powder to create a smooth, flavourful gravy.
Add the fried potatoes to the gravy, sprinkle salt and garam masala, and let them cook slowly on low heat so the flavours soak in.
Image Credit: Pexels
Cover and simmer for a few minutes until the gravy thickens, then garnish with fresh coriander and serve hot.
More Kitchen Tips:
Image Credit:Freepik