I remember my hostel days in Benaras (Varanasi) when on weekends we used to visit a local joint outside the BHU campus, who used to serve hot and sumptuous Hingwale Kachori / Hinger Kochuri (Asafetida flavoured Indian Fried Bread) and Banarasi Dum Aloo. It is a very simple Potato Curry in rich tomato gravy and full of flvours. Today I’m sharing that recipe. I have used red chilli powder you may use only green chilli according o your taste.
- Potatoes – 8-10 (Small – Peeled and cut into halves)
- Green Cardamom – 3-4
- Clove – 2-3
- Bay Leaf – 1
- Coriander Seeds – 1 tsp
- Cumin Seeds – ½ tsp
- Fennel Seeds – ¼ tsp
- Honey – 2 tsp
- Kasuri Methi – 2 tsp
- Red Chilli Powder – ½ tsp
- Coriander Chopped – For garnish
- Cream – 2 tsp
- Ghee – 2 tsp
- Oil – 2 tsp + for fraying the potatoes
- Salt – To taste
For the paste:
- Tomato – 4 (Blanched)
- Garlic – 3-4 pods
- Ginger – 1”
- Green Chilli – 2-3
- Cashew – 4-5
- Prick the potatoes with a fork. Heat oil in a deep frying pan and shallow/deep fry in oil till golden. Drain on a kitchen paper and set aside.
- Roughly chop the tomatoes and blend all the ingredients for the paste together mentioned under for paste.
- Heat oil and ghee in another pan; add cardamom, cloves and bay leaf. Stir for few seconds and then add the paste and sauté on medium to low heat till it oil starts to leave the sides of the pan.
- In another pan dry roast fennel seeds, coriander seeds and cumin seeds. Cool and grind them in coarse powder.
- Add kasuri methi, honey, ground masala powder, salt and sauté for 2 minutes.
- Now add the fried potatoes and sufficient water to cook the potatoes.
- Add cream and chopped coriander. Mix well.
- Garnish with more chopped coriander and serve with puri or paratha.