Banarasi Dum Aloo I बनारसी दम आलू I Pankaj Bhadouria 

Banarasi Dum Aloo I बनारसी दम आलू
The Banarasi Dum Aloo is a special recipe!With potatoes stuffed with a stuffing of Khoya, Paneer & Nuts, these potatoes are served in a vibrant Yellow Gravy rich with the taste of cashew paste and cream.
And the better part, it can be made with or without Onions and Garlic!
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Recipe :
Banarasi Dum Aloo
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients:
5 large Potatoes
2 tbsp Oil
1/2 tsp Caraway Seeds
1 Bay Leaf
2” Cinnamon Stick
4 Cloves
1/2 Mace
1/2 cup chopped Onions (optional)
2 tsp fine chopped Green Chilies
1 tbsp Ginger Garlic Paste
1 cup Yoghurt
1 tsp Turmeric Powder
Salt to taste
1 tsp Cumin Powder
2 tbsp Cashew Paste
2 tbsp Paneer
2 tbsp Khoya
Salt to taste
1 tbsp fine chopped Cashew nuts
1 tsp Green Chilies
1tbsp chopped Coriander
1 tbsp Tomato Puree
1/2 tsp Red Chili Powder
1/2 tsp Garam Masala Powder
2 tbsp Cream
1/2 tsp Sugar
Method:
Peel the potatoes and cut into halves. Parboil the potatoes to partially cook them.
Scoop out the potatoes to make a cavity. Deep fry the potatoes in medium hot oil to a golden and crisp.
Heat oil in a pan and add the whole spices to medium hot oil. Allow the spices to splutter.Add the onions and cook till light golden in colour approx.7-8 minutes. Add chopped green chilies and saute for a minute. Add the ginger garlic paste and saute for a minute till the raw smells disappear.
In the yoghurt mix the powdered spices and salt and mix well. Add the mix to the pan and add the cashew paste as well.
Mix well and bring to a boil. Add 1 cup water and bring to a boil.
Add the red chili powder and the garam masala powder. Add Cream and mix well. Simmer for 2 minutes and remove from fire. Add ½ tsp Sugar too.
For the stuffing, mix together the paneer, khoya chopped cashew, salt, green coriander, green chilies and mix well.
Stuff the mixture into the cavities in the potatoes. Lightly grill the potatoes in a tsp of oil.
Remove the gravy in the serving dish. Place the potatoes over it.
Garnish with Rogan and Coriander Leaves. Serve.
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