Name: Banarasi dum aloo recipe by Reetu Gupta at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 4 medium sized Potatoes; 100 gms Paneer / Cottage cheese; 1 tsp Kasoori methi/ Fenugreek; 2 Kali mirch/ Black pepper; 1 medium sized Onion; 1 medium sized Tomatoes; 8-10 Cashew nuts paste; 4 tbsp Tomato puree; 2 tbsp Cream; Salt to taste; 2 Kashmiri lal mirch/ chilli powder; 1tsp Red chilli powder; 1/3 tsp Haldi/ Turmeric powder; 1 tsp Dhania powder; 1 tsp Whole spices

Ingredients Serving: 6

4 medium sized Potatoes
100 gms Paneer / Cottage cheese
1 tsp Kasoori methi/ Fenugreek
2 Kali mirch/ Black pepper
1 medium sized Onion
1 medium sized Tomatoes
8-10 Cashew nuts paste
4 tbsp Tomato puree
2 tbsp Cream
Salt to taste
2 Kashmiri lal mirch/ chilli powder
1tsp Red chilli powder
1/3 tsp Haldi/ Turmeric powder
1 tsp Dhania powder
1 tsp Whole spices

Instructions

Boil the potatoes for one whistle. Then let it cool down, once they are cooled, peel them and scoop for stuffing.
Deep fry these potatoes and keep them aside. Also mash the paneer and mix it with salt and pepper. Stuff the potatoes with this masala.
For the gravy, heat 1 spoon oil in a kadhai. Put in the whole spices, then add in the roughly chopped onion and mix. Next, add the chopped tomatoes, cashew paste and fry well for 2-3 minutes. After this time, turn off the stove and let it cool. Once cooled, make a puree of this mixture.
Once again, heat oil in kadhai and fry some onion in it. Add in the kashmiri lal mirch and the puree together, saute this mixture and cook.
Put in salt, red chilli powder, haldi, dhania powder and cook till the oil separates itself. Then add in the kasoori methi.
Next, put in the tomato puree and adjust the gravy thickness as per taste. Let this cook for 4-5 minutes then add in the cream. Turn off the stove and instantly add in the fried potatoes.
Serve warm with pooris for best taste.

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