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Banarasi Aloo: Authentic Street-Style Potato Dish – vegetarian recipe
Stav Kogan

Banarasi Aloo: Authentic Street-Style Potato Dish

Step into the vibrant, ancient bazaars of Banaras with every bite of this incredible street-style potato dish. It's a whirlwind of spicy, tangy, and savory flavors, bringing that authentic, bustling energy right into your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 4 tbsp (60 ml) olive or peanut oil
  • Generous pinch ground asafetida (hing)
  • 1 tsp (5 g / 0.18 oz) whole brown mustard seeds
  • ½ tsp (2.5 g / 0.09 oz) 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 (0.26 oz) ground coriander
  • ¼ tsp (1.25 g / 0.04 oz) ground turmeric
  • ½ tsp (2.5 g / 0.09 oz) red chili powder (e.g., Kashmiri)
  • 1½ lbs / 680 g (24 oz) waxy potatoes, boiled, peeled, and broken into small pieces (no larger than 1/3-inch / 1 cm)
  • ½ cup (120 ml / 4.1 fl oz) water
  • 1–1½ tsp / 5-7.5 g (0.26 oz) amchoor (dried mango powder) or lemon juice
  • 1–1½ tsp / 5-7.5 g (0.26 oz) salt, or to taste
  • ¾ tsp (3.75 g / 0.13 oz) garam masala
  • 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.

Method
 

  1. Heat the oil in a large nonstick frying pan or wok over medium heat.
  2. Once shimmering, add the asafetida, followed immediately by the mustard seeds.
  3. As soon as the mustard seeds begin to pop (this will only take a few seconds!) , add the cumin seeds, ginger, and green chilies.
  4. Sauté for 30 seconds until fragrant.
  5. Stir in the ground coriander, turmeric, and red chili powder.
  6. Cook for just 10-15 seconds to toast the spices, then immediately add the boiled potato pieces.
  7. Gently toss to coat the potatoes in the masala and fry for 1-2 minutes, allowing some edges to get slightly crisp.
  8. Pour in the water and stir to combine, gently scraping any flavorful bits from the bottom of the pan.
  9. Lower the heat.
  10. Season with amchoor (or lemon juice), salt, and garam masala.
  11. Stir gently to mix and let it simmer for another minute for the flavors to meld.
  12. Serve hot.

Nutrition

Calories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14g

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