Banarasi rass wale aloo

Spicy boiled potato curry popular in Varanasi

Ingredients

  • 4 potatoes, boiled, peeled and roughly diced
  • 1 tablespoon ginger, grated
  • 1 teaspoon red chilli powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon pepper powder
  • 1 teaspoon amchur
  • 1 pinch Asafoetida / hing
  • 1/2 teaspoon Fennel Seeds roasted
  • 1/2 teaspoon mustard seeds / Banarasi Rai
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon Turmeric Powder
  • Chopped Fresh Coriander leaves
  • Salt – to taste
  • 2 tablespoons Mustard Oil

Instructions

  1. Mix all powder spices with grated ginger and 2 tbsp of water to make paste.
  2. Heat oil. Splutter mustard seeds and hing.
  3. Add fennel seeds and spice paste. Roast till oil starts separating.
  4. Add potatoes. Stir till spices are uniformly coated.
  5. Adjust consistency with water. Adjust taste with salt.
  6. Simmer till desired consistency is achieved.
  7. Garnish with fresh chopped coriander leaves. Serve Banarasi raswale aaloo with pori / kachori and curd.
Source/Adopted from: Tikuli Dogra

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