Banarasi aloo Recipe

Banarasi aloo is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Saute
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 4 to 5 - medium Potatoes (scrubbed, peeled and chopped into large chunks)
  • 1 tsp - Fennel seeds
  • 1 tsp - Cumin seeds
  • 1/4 tsp - Turmeric
  • 1 tbsp - Tamarind paste
  • 1/4 cup - Tomato puree
  • 1 tsp - Garam Masala
  • 1/4 cup -light Cream
  • 1 tsp - kasuri Methi (dried Fenugreek leaves)
  • 2 tbsp - broken cashews, toasted
  • 1 tsp - Cardamom powder
  • Salt to taste
  • 1 tbsp - oil
  • How to Make Banarasi aloo:

    1. Bring a saucepan of water to a boil and add the potatoes.
    2. Simmer until potatoes are slightly soft.
    3. In a separate pan heat oil and add fennel, cumin, tamarind paste, turmeric, garam masala, cardamom powder in a tbsp of oil.
    4. Stir for few seconds and then add the potatoes.
    5. Once the spices have coated the potatoes well, add the fenugreek leaves. Stir for 2 to 3 mins.
    6. Now add rest of the ingredients and mix well to coat the potatoes. Cook for 5 more minutes till the raw smell leaves.
    7. Serve hot garnished with some cilantro and cashews.
    8. Recipe courtesy: Dhivya Karthik
    9. http://chefinyou.com/



     

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