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Banarasi Aloo

This Potato side dish is one of the Banaras delicacies, with few ingredients but tasty. I think what makes this dish Banarasi is the addition of flavorful Fennel seeds and ginger, I am not sure. Never been to Banaras!:)


2 large red waxy potatoes, peeled and cubed into big chunks,
2 large red Tomatoes ground to paste,
1" ginger ground or minced,
2 tsp ground Fennel seeds (Saunf),
1/2 tsp or more Cayenne powder,
1/4 tsp Turmeric,
1 tsp Garam masala,
1tsp Coriander pd, 1/2 tsp cumin pd,
1 tsp Tamarind juice or Amchoor (both Optional),
salt to taste,
3 tbsp Cream or half and half,
minced Cilantro to garnish.

To season: 1 tbsp mustard oil or any kind of oil, 1 tsp mustard seeds, pinch of hing(Asafoetida)


1. Heat oil in a wide non-stick pan and add hing and mustard seeds. When they sputter, add cubed Potatoes, stir fry until they reddish and half cooked. Add ground ginger, stir for a minute.

2. Add tomatoes, all the spices with tamarind or Amchoor if you are using, stir for a while until you see the gravy leaving the sides of the pan.

3. Add 1/2 cup water, cover and let it cook. Sauce should thicken and coated to Potatoes when it's done.

4. Adjust the seasoning to your taste. Take off the heat and add cream and cilantro.

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