Benarasi Dum Aloo / Potato Curry
 
 
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Ingredients
  • Roasted Spices
  • 2 tsps cumin seeds
  • 1½ tsps fennel seeds
  • 3 cloves
  • 1 black cardamom
  • ¼ tsp fenugreek seeds
  • Curry
  • 650 grams baby potatoes, peeled and pricked a few times
  • ½ cup oil
  • 1 bay leaf
  • 1 inch ginger, grated
  • 2 green chilies, chopped
  • 2 medium tomatoes, chopped fine
  • 1 cup tomato puree
  • 1 tbsp poppy seeds, pre-soaked in a tbsp of water
  • ½ tsp turmeric
  • 2 tsps coriander powder
  • ½ tsp kashmiri chili powder
  • ½ tsp garam masala
  • ¾ cup water
Instructions
  1. Dry roast all the spices for just about a minute or until fragrant. Allow to cool and then grind to fine powder in a spice grinder or in a mortar and pestle. Set aside.
  2. Wash and peel the potatoes and prick each one a few times.
  3. Heat ½ a cup of oil in a shallow pan. Once hot add the potatoes and shallow fry for around 5-8 minutes on medium high heat or until the potatoes are beginning to brown. Once done transfer with a slotted spoon to a bowl and set aside.
  4. Next, in a deep pan, add about 2-3 tbsps of oil (I usually use the same oil that was used to fry the potatoes). Heat on high heat and add the bay leaf, ginger and the green chilies. Lower the heat to medium and cook until the raw smell of ginger is gone, around 2-3 minutes. Then add the chopped and pureed tomatoes and cook while stirring often, until the oil starts to leave the sides of the pan, about 10 minutes.
  5. Add the poppy seeds, and the roasted spice mix and continue to cook for a few minutes. Next add the rest of the dry spices.
  6. Now add the fried potatoes and water and bring to a boil. Lower heat to low, cover the pan and cook for 10-12 minutes.
  7. If you like the curry wetter, add more water.
  8. Garnish with cilantro and serve hot with fresh pooris.
Recipe by Box of Spice at https://boxofspice.com/2018/11/benarasi-dum-aloo-potato-curry/