Banarasi Aloo

Valentine’s frenzy is over in all the blogs by now. Everyone is probably thinking about Easter already but I am enjoying the warmish weather that is blessing the land of Midwest these days. The upcoming week-end is promising to be a whopper 61. I can’t stop thinking about the activities I should plan. Oh, but wait, I think I might be working though since I am on call this week-end. Bummer. Neverthless, it would be nice out and I am sure we would get in a trip to the park for sure.


I have made the Banarasi Aloo recipe countless times with lots of variations. In the beginning, I used to make it the traditional way by frying the potatoes. Eventually, I found this healthier option without compromising the taste. Hope you enjoy it as much as my family does.



  • Potatoes about 5 medium size
  • Tomatoes 3 medium size (I used Roma tomatoes)
  • Ginger Garlic Paste 1 tsp
  • Cashew nuts about 15
  • Cumin seeds 1 tsp
  • Fennel seed powder 3/4 tsp
  • Chili Powder 1/2 tsp
  • Cardamom 6 whole
  • Fenugreek leaves dried (Kasuri Methi) 3 tsp
  • Honey 1 tsp (increase if your tomatoes are too tangy)
  • Oil 1 1/2 Tbsp
  • Salt per taste
  • Vegetable broth 2 cups


  • Boil and peel the potatoes. Cut them in about 2 inch pieces. If they are bit on the softer side from boiling, make larger pieces.
  • Roast tomatoes on open flame until skin is charred.
  • Puree Tomatoes and Cashew nuts in a blender.
  • Heat Oil on medium flame. Add Cumin seeds and let them crackle.
  • Add the whole Cardamom.
  • Add the potatoes and saute gently for 4 to 5 minutes. Don’t move them around too much. If you move them too quickly, they will stick to the bottom.
  • Add Ginger Garlic paste and cook for a minute. I usually add it on the side of the pan directly touching the bottom. It’s my little trick to avoid using several pots and pans.
  • Add the Tomatoes – Cashew Nut Puree and Fenugreek leaves and let it cook for a 3-4 minutes on low to medium flame.
  • Add Fennel seed powder, Chili Powder, Honey and Vegetable Broth. Cook for about 10 minutes gently simmering. Add salt per taste.
  • Serve warm with Roti or Rice.



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