Banarasi Dum Allo – Food for Salvation

In last Few Months , we tried to learn about history of Food served on Dastarkhan by Royal Khansamas … There are many more dishes in Mughlai or Awadhi  , But then India is big country and food changes every 50 km in India … So   need to go our next stops . As Music has its own gharana’s  , Food also has its  Gharana … Next Few days we are going get  relish  and know all about Banarasi food .

“Benaras is older than history, older than tradition, older even than legend and looks twice as old as all of them put together.”
~ Mark Twain

Banaras or Varanasi … is a place where Hindus find their moksh  , music is soul , Banarasi sarees are said to be purest and every Hindu Girl would adorn herself with Banarasi saree for the wedding – Red coloured Banaris saree  … With that Banaras has its own flavor of Food …

So Today we are picking one of most simplest , It is seen in Kashmir too , But this has different flavor … Dum allo … Poor man’s diet of POTATO , another Rich form of POTATO , BANARASI DUM ALLO …

The difference of Kashmiri Dum allo and Banarasi Dum allo is just small and that is big diifference – Potatoes have a stuffing inside which makes it more luxurious


  • 8 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

Recipe Preparation

  1. Boil the potatoes for one whistle. Then let it cool down, once they are cooled, peel them and scoop for stuffing.
  2. 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.
  3. 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.
  4. 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.
  5. Put in salt, red chilli powder, haldi, dhania powder and cook till the oil separates itself. Then add in the kasoori methi.
  6. 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.
  7. Serve warm with pooris for best taste.

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