Recipe for Dum Aloo Banarasi


Need a Dum Aloo Banarasi Recipe? Here it is.

India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Dum Aloo Banarasi Recipe from India that’s not only quick but, can be easily made at home. The Dum Aloo Banarasi recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Dum Aloo Banarasi recipe at home is an easy way to get a delicious meal.

Here is the Authentic Dum Aloo Banarasi Recipe:

Dum Aloo Banarasi


1/2 kg boiled potatoes, grated
50 g sesame seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons ginger-garlic paste
3 tablespoons coriander leaves, washed and finely chopped
3 tablespoons mint leaves, washed and finely chopped
cornflour, as required for rolling

For the gravy

3 onions, sliced
250 g fresh yoghurt
oil, to fry
2 tablespoons butter
2 tomatoes, chopped
2 onions, chopped
2 tablespoons tomato paste
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
50 g fresh cream
1 tablespoon ginger-garlic paste
whole spices, as required


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