Banarasi Ras Wale Aaloo | How to make Banarasi Ras Wale Aaloo

By Tikuli Dogra  |  21st Jun 2016  |  
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  • Banarasi Ras Wale Aaloo, How to make Banarasi Ras Wale Aaloo
Banarasi Ras Wale Aalooby Tikuli Dogra
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About Banarasi Ras Wale Aaloo Recipe

A simple yet flavourful potato curry recipe from Banaras. This is traditionally eaten with Bedmi kachori or poori. It also brings fond memories of the station ke aaloo poori which I still relish during my train travels.

Banarasi Ras Wale Aaloo, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Banarasi Ras Wale Aaloo is just mouth-watering. This amazing recipe is provided by Tikuli Dogra. Be it kids or adults, no one can resist this delicious dish. How to make Banarasi Ras Wale Aaloo is a question which arises in people's mind quite often. So, this simple step by step Banarasi Ras Wale Aaloo recipe by Tikuli Dogra. Banarasi Ras Wale Aaloo can even be tried by beginners. A few secret ingredients in Banarasi Ras Wale Aaloo just makes it the way it is served in restaurants. Banarasi Ras Wale Aaloo can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Banarasi Ras Wale Aaloo.

Banarasi Ras Wale Aaloo

Ingredients to make Banarasi Ras Wale Aaloo

  • Boiled potatoes - 4 Medium size
  • Grated ginger - 1 tablespoon
  • Red chili powder - 1 teaspoon
  • coriander powder - 1 teaspoon
  • Black pepper Powder - 1 teaspoon
  • Amchoor Powder (Dry mango powder) - 1 teaspoon
  • asafoetida - 1/4 teaspoon
  • fennel seeds ( Moti Saunf) roasted - 1/2 Teaspoon
  • Banarasi Rai ( Small mustard seeds) - 1/2 teaspoon
  • Roasted cumin Powder - 1/2 teaspoon
  • turmeric Powder - 1/2 teaspoon
  • Chopped Fresh coriander Greens - 2 tablespoons
  • salt - to taste
  • mustard Oil - 2 tablespoon
  • water - 2-3 Cups

How to make Banarasi Ras Wale Aaloo

  1. Wash and boil the potatoes in pressure cooker. Once they are done, take them out, peel the skin and roughly break them with hand. Keep aside.
  2. In a bowl, mix all the powdered spices except salt. Add grated ginger to it and 2-3 tablespoons of water. Mix properly to make a paste.
  3. Heat a pan and add mustard oil to it. Bring it to smoke and reduce the heat.
  4. Add mustard seeds and asafoetida and just as the seeds crackle add the fennel seeds and the spice paste.
  5. Stir it and let it cook till the oil separates.
  6. Now add the broken potatoes and stir to coat them uniformly.
  7. Add 2-3 cups of water and salt. Mash the potatoes with the back of the ladle.
  8. Let it curry boil for five to ten minutes or till the desired consistency is achieved.
  9. Check for the spice and salt levels and add more if needed.
  10. Once done, turn of the gas and ladle the spicy Banarasi raswale aaloo in a serving dish.
  11. Garnish with fresh chopped coriander leaves.
  12. Traditionally the vegetable has a thin gravy. The kachori or poori is dunked in the spicy vegetable curry and eaten.
  13. Serve with hot poori/ kachori and curd/raita.

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