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Banarasi Ras Wale Aaloo

Jun-21-2016
Tikuli Dogra
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • UP
  • Simmering
  • Pressure Cook
  • Boiling
  • Main Dish

Ingredients Serving: 4

  1. Boiled potatoes - 4 Medium size
  2. Grated ginger - 1 tablespoon
  3. Red chili powder - 1 teaspoon
  4. coriander powder - 1 teaspoon
  5. Black pepper Powder - 1 teaspoon
  6. Amchoor Powder (Dry Mango Powder) - 1 teaspoon
  7. asafoetida - 1/4 teaspoon
  8. Fennel Seeds ( Moti Saunf) roasted - 1/2 Teaspoon
  9. Banarasi Rai ( Small mustard seeds) - 1/2 teaspoon
  10. Roasted cumin Powder - 1/2 teaspoon
  11. turmeric Powder - 1/2 teaspoon
  12. Chopped Fresh coriander Greens - 2 tablespoons
  13. salt - to taste
  14. mustard Oil - 2 tablespoon
  15. water - 2-3 Cups

Instructions

  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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