Dum Aloo Banarasi Recipe – Rich Baby Potato Curry, Banaras Style

Not the same as Kashmiri dum aloo

Where Kashmiri dum aloo leans on yogurt, fennel and dry ginger powder for a tangy, often onion-garlic-free gravy, the Banarasi version goes the opposite direction — a deeply cooked onion-tomato base enriched with cashew paste and sometimes a touch of khoya, giving it a rounder, slightly sweet, restaurant-style richness.

Why the potatoes are fried and pricked

Small baby potatoes are boiled, lightly pricked all over, and shallow- or deep-fried before going into the gravy — the pricking lets the gravy seep into the potato as it simmers, so the flavour isn't just coating the outside.

The cashew paste is what makes it "rich"

A smooth cashew paste stirred into the gravy right at the end is what gives Banarasi dum aloo its characteristic body and sheen — this, more than any single spice, is what separates a good one from a thin, ordinary potato curry.

Common mistakes to avoid

• Skipping the pricking step — unpricked potatoes stay bland inside no matter how long they simmer in the gravy.
• Rushing the onion-tomato base — it needs to cook down until the oil separates, usually 12-15 minutes, for the gravy to taste rounded rather than raw and sharp.
• Adding the cashew paste over high heat — it can split or turn grainy. Stir it in on low heat, right at the end.

Storage and reheating

Keeps 3 days refrigerated and freezes reasonably well. Reheat gently on the stovetop with a splash of water, as the gravy thickens considerably once cooled.

Frequently asked questions

Can I use regular potatoes instead of baby potatoes?
Yes — cut larger potatoes into similarly sized chunks; baby potatoes are traditional mainly because they look better whole and hold their shape well.

Is Banarasi dum aloo spicy?
It's moderately spiced, with the richness of cashew and onion-tomato dominating over heat — adjust the chilli powder up if you want it sharper.

Can I make it without frying the potatoes?
Yes, though lightly frying them first helps them hold their shape and gives a slightly firmer bite — boiled-only potatoes work but turn softer in the gravy.

Watch how it's made

Watch the full method step by step in the video below.