Step into the vibrant, ancient bazaars of Banaras (as many of us lovingly still call Varanasi) with every bite of this incredible street-style potato dish. It’s a whirlwind of spicy, tangy, and savory flavors, traditionally scooped up with fluffy, puffed puris. This recipe brings that authentic, bustling energy right into your kitchen. It’s simple, soulful, and utterly unforgettable. Serve it with puffed fried breads, other vegetables, chutneys, and a cooling raita for a complete feast.
Ingredients
• (Serves 4)
• 4 tbsp / 60 ml olive or peanut oil
• Generous pinch ground asafetida (hing)
• 1 tsp / 5 g whole brown mustard seeds
• ½ tsp / 2.5 g whole cumin seeds
• ½-inch / 1.25 cm piece fresh ginger, peeled and finely diced
• 1–2 fresh hot green chilies, very finely chopped
• 1½ tsp / 7.5 g ground coriander
• ¼ tsp / 1.25 g ground turmeric
• ½ tsp / 2.5 g red chili powder (e.g., Kashmiri)
• 1½ lbs / 680 g waxy potatoes, boiled, peeled, and broken into small pieces (no larger than 1/3-inch / 1 cm)
• ½ cup / 120 ml water
• 1–1½ tsp / 5-7.5 g amchoor (dried mango powder) or lemon juice
• 1–1½ tsp / 5-7.5 g salt, or to taste
• ¾ tsp / 3.75 g garam masala
Instructions
1. Heat the oil in a large nonstick frying pan or wok over medium heat. Once shimmering, add the asafetida, followed immediately by the mustard seeds.
2. As soon as the mustard seeds begin to pop (this will only take a few seconds!), add the cumin seeds, ginger, and green chilies. Sauté for 30 seconds until fragrant.
3. Stir in the ground coriander, turmeric, and red chili powder. Cook for just 10-15 seconds to toast the spices, then immediately add the boiled potato pieces.
4. Gently toss to coat the potatoes in the masala and fry for 1-2 minutes, allowing some edges to get slightly crisp.
5. Pour in the water and stir to combine, gently scraping any flavorful bits from the bottom of the pan. Lower the heat.
6. Season with amchoor (or lemon juice), salt, and garam masala. Stir gently to mix and let it simmer for another minute for the flavors to meld. Serve hot.
Nutritional Information
• (Estimated Per Serving)
• Calories: 280 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 14g
• Sodium: 650mg
• Fiber: 5g
Pro Tips
• Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape well and won’t turn mushy like starchy varieties.
• Have all your spices measured and ready next to the stove. The tempering process (tadka) happens very quickly, and you don’t want to burn them.
• For a more authentic texture, break the boiled potatoes apart with your hands instead of cutting them. The rough, uneven surfaces grab onto the masala beautifully.
• For a fresh finish, stir in a tablespoon of chopped fresh cilantro (coriander leaves) right at the end before serving.
FAQ
Q: Is this Banarasi potato recipe vegan
A: Yes, this recipe is completely vegan as written. It uses plant-based oil instead of ghee. To ensure the entire meal is vegan, serve it with puris or other breads made without any dairy products.
Q: How can I add more protein to this vegetarian meal
A: To boost the protein, you can serve this potato dish alongside a lentil soup (dal), a chickpea curry, or a side of tofu scramble. Another great option is to stir in a cup of boiled chickpeas or green peas along with the potatoes in step 3.
Q: What is the best way to store and reheat this potato dish
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and can taste even better the next day. Reheat gently in a pan over low heat, adding a splash of water to prevent it from drying out, or warm it in the microwave.
Q: Can I make this recipe gluten-free
A: This recipe is naturally gluten-free, with one important exception: asafetida (hing). Many commercial brands of asafetida are compounded with wheat flour. To ensure the dish is fully gluten-free, use a brand that is certified gluten-free or simply omit it.
