Banarasi Dahi Wale Aloo is a traditional dish from Banaras, known for its creamy texture and rich, tangy flavors. The star ingredient of this dish is baby potatoes, which are boiled and then simmered in a yogurt-based gravy. The yogurt, or dahi, imparts a delightful tanginess that balances the spices perfectly. Key spices used include cumin seeds, mustard seeds, turmeric, and red chili powder, which are sautéed to release their flavors, creating a fragrant base. The addition of ginger and green chilies adds a mild heat, while garam masala gives the dish its signature aromatic finish. This creamy and comforting curry is thickened with besan (gram flour) to ensure the yogurt does not curdle. Banarasi Dahi Wale Aloo is typically served with hot puris or steamed rice, making it a popular choice for festive occasions and family gatherings, offering a taste of traditional Banarasi cuisine.

Ingredients
2 cardamoms
1/4 tsp asafoetida (hing, perunkayam)
2 green chili peppers, slit
1 1/2 tsp cumin seeds (sabut jeera, jeeragam)
1 bay leaf (tej patta, brinji elai)
4 cups potatoes, chopped
1 cup onions, chopped
1 1/2 tbsp ginger – garlic paste
1 tsp turmeric powder (haldi, manjal podi)
3/4 tsp red chili powder
1 tbsp coriander powder (dhania powder, kothamalli podi)
1 cup plant based yogurt
Unrefined salt to taste
1 green chili pepper
1 1/2 tbsp roasted gram flour (besan, kadalai mavu)
1 + 1/4 cups water
2 tsp dried fenugreek leaves (kasuri methi)
A handful of chopped coriander leaves
Method
Place the cubed potatoes in cold water for 20:minutes
Meanwhile, heat a pan and add cardamom, asafoetida, green chili peppers, cumin and bay leaf
Give it a stir
Once the cumin seeds start spluttering, add the onions
Cook till the onions are golden brown
Add ginger – garlic paste and cook for 2-3 minutes
Add the turmeric powder, chili powder and coriander powder
Mix well
Add the whisked yogurt and set the flame to high
Stir continuously till the yogurt comes to a boil
Continue cooking for 2 minutes more
Drain the water from the potatoes and add to the masala
Add salt
Cook for 5 minutes
Add extra green chili pepper at this stage if you want added spiciness
Cover and cook for 15 minutes
Remove the cover and add a little water, if needed
In a separate bowl, add the gram flour and 1/4 cup water
Pour over the potatoes and mix well
Once the mixture thickens, pour another cup of water and mix well
Cook till the potatoes are tender
Add dried fenugreek leaves and coriander leaves
Stir well and remove from heat
Serve with Indian flatbreads
Enjoy!