Banarasi Ras Wale Aaloo Aur Poori


A simple yet flavorful 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. Travelling by train meant preparing poories and aaloo subzi either dry or raswali. Everything was neatly packed with pickle and some other snacks and sweets. Later, when I discovered the joy of station wali aaloo poori and everything changed. We gorged on the hot spicy curry with pooris and never once bothered about the dripping oil. The taste was unique at each station.

In Haridwar I discovered dubki wale aaloo which were served with poori or kachori or bedmi poori. Another variation that is lip smacking.

This particular raswale aaloo is made at our home very often. A simple soul food with the flavor of spices that tickle your tongue as you eat. It balances the oily poori in the meal.

In Banaras even the average food stalls have delectable kachori and raswale aaloo. There are some other sabzis also that go with kachori like alloo and kaddu ki sabzi. 

Ingredients :

  • 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

Step :

  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.

Dahi wale Aaloo ( Spiced Potatoes In A Tempered Yogurt Gravy)


I learned to make these at my in-laws’ house. Whatever our differences, my MIL is a great cook. During merciless summer of North India this was one of the dishes that was made often. Quick to make and light on stomach we had it with poori, roti, paratha or even rice at times. Another variation was Rehru, a typical Himachali dish made from yogurt. Just the tempering and beaten yogurt added to it wit ha little water. So refreshing and good to eat as  main dish or as an accompaniment. .

I love dishes from from curd. especially in summers. Be it Kadhi chawal, that heavenly comfort food, or zeerya miryachi kadhi or just plain, chach, lassi, or dahi. You can find my Kadhi Chawal recipe here.

Dahi wale aaloo is very easy to make and requires very little preparation so you don’t need to spend hours in the hot kitchen. Mostly the traditional recipe from UP and Punjab requires the boiled potatoes to be lightly broken instead of cubed, one can make it either way. You can make it during fasting days and use black pepper instead of red chili powder or simply use green chilies to spice it up. Chilies are good for health so use them in your meals. This recipe uses no onion, no garlic.

Ingredients :

Boiled Potatoes – 3

Beaten Slightly Sour Yogurt – 1 cup

Cumin seeds ( zeera) – 1/2

Coriander seeds (Sabut Dhania) – 1/2 teaspoon

Asafoetida (Hing) – 2 pinch

Fennel seeds ( moti saunf) – 1/2 tespoon (optional)

Fresh coriander greens –  For garnish

Ghee (clarified butter)  – 1 tablespoon

Green chilies – 1-2

Ginger julienne – 1/2 teaspoon  (1 inch)

Salt – to taste

Turmeric Powder – 1/4 teaspoon

Red Chili Powder – 1/4 teaspoon (Alternate with freshly ground black pepper powder i desired)

Steps 

Wash and boil the potatoes.  Peel and roughly break them with fingers. A few pieces should be mashed too. You can just cube them into small pieces also.

Whisk  the yogurt with 1.5 or 2 cups of water to make a thick buttermilk. Add the curry leaves to it and keep aside. ( I add some leaves to the dahi and rest to the tempering. It gives the dish a unique flavor.

In a heavy bottom pan or wok add the ghee and heat it till medium hot.

Now add cumin seeds, coriander seeds, curry leaves ( if using) , asafoetida powder.

When the seeds start to crackle add slit or chopped green chilies.

Stir fry for a second and then remove from flame and add all the ground spices.

Stir well and  immediately add ginger and potatoes. Mix it well and put it back on flame to cook till they brown a bit. Keep the flame low so that the potatoes don’t stick to the pan.

At this point, slowly add the buttermilk while stirring continuously till it comes to a boil.

Switch off the gas and garnish this gentle curry with freshly chopped green coriander leaves.

Serve hot with zeera rice, roti, bedami poori or simple poori. I sometimes make a large bowl of it and eat it without any breads or rice.

Tip – Add a teaspoon of besan if you are afraid of yogurt splitting.  You can also remove the cooked potato mix from flame and then slowly add the buttermilk. Stir till everything is incorporated properly. Put it back on very low heat for a minute and take it off stove to serve.

Use whole red chilies in tempering if you wish. I also make it with baby potatoes and give it dum. Dum wale aaloo  have a different taste and take longer to make. I add onion, garlic etc to that.

Enjoy this light, mildly seasoned potato yogurt curry any time of the day.