Banarasi aloo

Banarasi aloo is a popular Indian Side Dish
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Side Dish
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Serves 4
Rated 4 based on 100 votes


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


  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

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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