Dum Aloo Banarsi

Name: Dum Aloo Banarsi
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 0.5 kg boiled potatoes; 50 g sesame seeds; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 2 tsp ginger-garlic paste; salt; 3 tbsp coriander leaves; 3 tbsp mint leaves; cornflour; 3 onions; 250 g fresh yoghurt; oil; 2 tbsp butter; 2 tomatoes; 2 onions; 2 tbsp tomato paste; 1 tsp cumin powder; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp coriander powder; 50 g fresh cream; 1 tbsp ginger-garlic paste; whole spices

A Pakistani side dish of potatoes, sesame seeds and yoghurt, seasoned with turmeric and chilli and deep-fried until golden. Serve with parathas or rotis or rice.

1 hr 25 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 40 min · Cook 45 min · 85 min total
Difficulty: medium

1
Add all the spices to the grated and boiled potatoes in a bowl. Mix well and shape into balls.
2
Roll into corn flour and deep fry in a pot. Drain onto kitchen paper towels and keep aside.
3
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.
4
Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes. Saute for 15 minutes on low heat.
15 min
5
Stir in tomato paste and all the remaining masalas. Now fold in the onions, salt, pepper and yoghurt paste.
6
Cook for 10 minutes. Add the fried potato balls to the gravy. Garnish with cream, mint leaves and corriander leaves.
10 min
7
Serve hot with parathas or rotis or rice.