This recipe unlike the Kashmiri Dum Aloo is made without onions and garlic and is suitable for a festive or religious occasion such as Diwali. The potatoes are covered and cooked on ‘dum’ or on a slow flame until they are melt in your mouth soft.

1 kg baby potatoes washed, steamed and peeled

2 cups fresh yogurt full fat

1 teaspoon red chilli powder

1 teaspoon turmeric

1 teaspoon kasuri methi

2 teaspoon salt

1 teaspoon coriander powder

1 large dried bay leaf

1/2 cup tomato puree

1 black cardamom

2 teaspoons ghee or vegetable oil

salt and sugar to taste

vegetable Oil for frying

Whisk yogurt all the dried spices and salt until smooth and reserve. Heat one inch of oil in a wide saucepan and fry the potatoes until evenly golden brown. Drain and reserve. Remove oil from the pan and add ghee. When ghee is hot add cardamom and bay leaf and cook till it sizzles. Switch off the flame and add the yogurt whisking immediately to prevent yogurt from splitting. Keep stirring until yogurt is smooth and comes together. Restart the flame at medium. Add the tomato puree and ginger and keep stirring the yogurt until oil leaves the sides about 3-4 minutes. Add the drained potatoes and 2 cups of water. Cover and cook on a low flame for 10-12 minutes until the gravy is thick and potatoes are very tender. Add salt and sugar to taste. Garnish with fresh coriander and mint sprigs and serve hot with laccha parathas or plain rotis.

benarsi dum aloo

benarsi dum aloo