Banarasi Dum Aloo Varanasi Potato Curry

Method

1. 1

   Deep fry the small potatoes: Heat oil. Deep fry the small peeled, boiled, fork-poked potatoes for 3 to 4 minutes until deep golden and slightly crispy. The fork holes allow the oil to enter and the gravy to permeate later. Remove and keep aside.

2. 2

   Heat oil for gravy: Heat 3 tbsp oil in a heavy pan. Add cumin seeds — crackle.

3. 3

   Cook onion: Add finely chopped onion. Cook 10 minutes until very deep golden.

4. 4

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

5. 5

   Add blended tomato: Add smooth tomato puree. Cook stirring every 2 minutes for 8 minutes until very thick and oil separates.

6. 6

   Add spice powders on low heat: Turn low. Add red chilli powder, coriander powder, cumin powder and turmeric. Stir 3 minutes.

7. 7

   Add yogurt carefully: Turn to lowest heat. Add beaten yogurt while stirring. Cook on low heat for 4 to 5 minutes without letting it boil. The yogurt will thicken and enrich the tomato masala.

8. 8

   Add the fried potatoes: Add the fried small potatoes. Stir gently to coat every potato with the thick gravy. Add salt.

9. 9

   Dum cook covered: Cover the pan tightly. Cook on the lowest heat for 10 minutes. The potatoes absorb the gravy fully through the fork holes.

10. 10

    Finish and serve: Add garam masala. Scatter coriander leaves. Serve with luchi, poori or steamed rice.

11. 11

    Note: Banarasi Dum Aloo is specifically from the Varanasi culinary tradition — the temple city has a deep vegetarian cooking heritage since meat is not cooked near many of the sacred ghats. The double technique of first deep-frying the potatoes (to create a textured surface) then slow-cooking in gravy (dum) produces a potato that is simultaneously crispy-surfaced and fully flavoured through. Served at major Varanasi dhaba establishments and temple kitchen meals.