Banarasi aloo

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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

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

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