BANARASI DUM ALOO - Dum Aloo is an absolute favourite with everyone. Have you tried the Banarasi style Dum aloo? This recipe is a must try. Here's a step by step video to make the Stuffed Banarasi Dum Aloo :)
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BANARASI DUM ALOO
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
For Frying
4 Potatoes, peeled, hollowed,आलू
4 Potato Trimmings,आलू
Oil, तेल
For Stuffing:
4 Potato Trimmings, आलू
10 - 12 Cashewnut, Chopped , काजू
15-16 Raisins, Chopped, किशमिश
1 tbsp Green Chutney, हरी चटनी
2 Green Chilli, Chopped, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
To Shallow Fry Stuffed Aloo:
1 tbsp Ghee, घी
For Gravy:
2 tbsp Ghee, घी
2-3 Green Cardamom, हरी इलायची
1 Black Cardamom, बड़ी इलायची
2 Green Chilli, Slit, हरी मिर्च
1 Bay Leaf, तेज पता
1 cup Curd, दही
1 tbsp Coriander Powder, धनिया पाउडर
½ tsp Turmeric Powder, हल्दी पाउडर
¼ tsp Red Chilli Powder, लाल मिर्च पाउडर
¼ tsp Garam Masala , गरम मसाला
¼ tsp Asafoetida, हींग
1 tsp Cumin Seeds, जीरा
A Pinch of Asafoetida, हींग
1 cup Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tbsp Cashewnut Paste, काजू का पेस्ट
For Finishing:
8 no Fried Cashew nut, काजू
Coriander Sprig, धनिया
Process
For Frying
1. Heat oil and put peeled potatoes. Fry until they turn light brown. Remove and keep aside.
2. Now add the trimmings and also fry them until light brown. Remove and keep aside.
For Stuffing
3. In a mixing bowl, add cashewnut, raisins, green chutney, green chilli, potato trimmings and salt to taste mix everything well.
4. Now stuff the hallowed fried potato with the mixture and shallow fry the stuffed potato till light brown in color.
For Gravy
5. Heat ghee in a kadai,add green cardamom, black cardamom, green chilli, bay leaf and cumin seeds let it splutter. Add asafetida and saute well
6. In a bowl, add curd, coriander powder, turmeric powder, red chilli powder, garam masala powder and mix well.
7. Pour this mixture into the kadai. Simmer on low heat for 5-10 minutes. Keep stirring in between.
8. Add water, salt, cashewnut paste and cook for another 5-7 minutes.
Transfer the stuffed potato into the gravy and garnish with fried cashew nuts, coriander sprig. Serve hot with roti.
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