Producer: Priyanka Das Editor: Sujata Singh
Small potatoes – 1/2 kg Tomatoes, chopped – 4 Cream – 2 tbsp Red chilli – 4 Cashew – 2 tbsp Cumin – 1 tsp Fennel – 1 tsp Kasuri methi – 1 tbsp Red chilli powder – 1/2 tsp Ginger chopped – 1 inch Garam masala – 1/2 tsp Desi ghee – 1 tbsp Green cardamom – 4 Coriander leaves, chopped – 1 tbsp Oil – for frying Salt – as per taste
First take the potatoes, and peel them and wash them thoroughly in clean water.
Cut the potatoes from all sides. After this, wipe the potatoes with a clean cloth and keep them aside on a plate.
Now, put oil in a pan and keep it to heat on medium flame. When the oil becomes hot, add potatoes and fry them until it turns golden brown and then take them out on a plate.
Now heat a little oil in another pan. Add cumin, fennel, red chilli, finely chopped tomatoes and chopped cashews, and fry it. During this, keep the flame on medium. It will take about 5 minutes to roast this mixture.
Turn off the gas and let the mixture cool down. After this, grind the tomato masala in the mixer and prepare its puree. You can also add a little water if needed for this.
Now put ghee in a pan and heat it. After the ghee melts, add green cardamom and kasoori fenugreek and fry it for a few seconds.
After this add tomato puree and salt as per taste. Now, let the gravy cook while stirring it in between. After some time, add about two cups of water to it and let the ingredients boil.
When the gravy comes to a boil, add fried potatoes and cover the pan on low flame and let it cook for about 15 minutes.
Keep stirring with the help of a ladle in between. Add fresh cream and garam masala to it and mix. After a boil, switch off the flame. Your delicious Banarasi dum aloo is ready. Garnish it with chopped coriander leaves before serving.