vegA hot and spicy potato curry

aloo dum benarasi recipe vegetarianIn the mood for a piquant meal before that Sunday siesta ? Well, here’s a recipe that creates a delectable dish out of potatoes- the most popular vegetable of every Indian kitchen. Accompany it with jeera rice or hot chappatis for a satisfying meal.


Ingredients Quantity
Baby Potatoes 12-15 nos.
Oil For deep frying
Green cardamom powder ½ tsp
Dried fenugreek leaves (Kasuri methi) 1 tbsp
Cream ¼ cup
Chopped coriander 3-4 tbsp
Butter 2 tsp
Salt To taste
Chopped tomatoes 2 large
Ginger garlic paste 1 tsp
Dry red chillies 3-4 nos.
Coarsely chopped cashew nuts 2 tbsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Water 2 ½ cup


  • Heat oil in a pan. Wash and dry the baby potatoes. Do not peel. Pierce them with a fork on all sides and deep fry to a nice golden brown colour. Remove from heat and transfer to absorbent paper to drain excess oil. Keep aside.
  • Combine the tomatoes, ginger-garlic paste, dry red chillies, cashew nuts, cumin seeds, fennel seeds and water and simmer for about 15 minutes till the tomatoes are mushy. Cool completely and blend in a mixer into a smooth paste.
  • Heat butter in a deep pan and add the cardamom powder. Almost immediately, add the prepared paste and saute well on high heat for sometime. Then lower the heat and simmer the masala for about 12-15 minutes till the oil separates from the gravy.
  • Add the fried baby potatoes to the pan once the gravy is done. Add kasuri methi and salt and simmer for another 2-3 minutes. Add the cream. Stir well and cook for about  a minute. Your Aloo Dum Benarasi is ready. Serve hot garnished with freshly chopped coriander.

Nutrient Value

Amount Per Serving
Serving – 1
Calories 2,913.7
Total Fat 219.4 g
Saturated Fat 11.7 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 11.0 g
Cholesterol 20.0 mg
Sodium 847.5 mg
Potassium 648.0 mg
Total Carbohydrate 54.8 g
Dietary Fiber 15.5 g
Sugars 0.6 g
Protein 206.3 g