Name: Banarsi Dum Aloo Recipe | Paneer Khoya stuffed Aloo | Bharwan Aloo Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8-9 Potatoes ((medium sized)); 3/4 cup paneer ((take 1 cup if not using Mawa)); 1/4 cup Mawa; 2 tbsp cashews ((chopped)); 2 tbsp almonds ((chopped)); 2 tbsp raisins ((chopped)); 2 tbsp onion ((chopped)); 1 green chilli; Salt to taste; 1 tbsp coriander leaves; Oil for frying; 2 onion ((roughly chopped)); 4-5 Tomatoes ((roughly chopped)); 2 tbsp pumpkin seeds ((or 1/4 cup cashews)); 1 bay leaf; 1 black cardamom; 2 green cardamoms; Small piece of ginger; 3-4 garlic cloves; 3-4 coriander stems; 3 green chilies; Small star anise; 1 black cardamom; 3 cloves; Small piece of nutmeg; Salt to taste; 2 cup water; 2 tbsp oil ((or 1 tbsp oil + 1 tbsp butter)); 2 tsp Kashmiri Red chilli powder; 1/2 tsp turmeric powder

26 Dec Banarsi Dum Aloo Recipe | Paneer Khoya stuffed Aloo | Bharwan Aloo Recipe

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Last Updated on December 26, 2025 by blessmyfoodbypayal

Banarsi Dum Aloo Recipe | Paneer Khoya stuffed Aloo | Bharwan Aloo Recipe with step wise pictorial and video method.

So far only Kashmiri Dum Aloo were enjoying the widespread fame but now there’s one more stalwart (Dhurandhar) coming to grab all the limelight.

Made in altogether different manner than the kashmiri version, this Banarsi Dum Aloo has all those characteristics which make it a real king.

Although potatoes are such a friendly vegetable which get themselves adjusted anywhere but still they were underated. They are generally considered as routine vegetable for daily use but not for special occasions.

But this paneer khoya stuffed aloo recipe is breaking the stereotypes. It has all that charm and class making it perfect for serving to special guests.

We have stuffed paneer and Mawa both but generally it is the paneer alone which goes in it.

Secondly we have kept the stuffing raw but some people do cook it. Means they fry potatoes only after filling them. Choice is yours.

And the most versatile part of the recipe is that it can serve 2 purposes. It’s already a gravy based curry but if you only make the potato part, it can become your unique snack which can be served with green chutney, tomato ketchup or any dip of your choice.

STEP WISE PICTORIAL RECIPE OF BANARSI DUM ALOO RECIPE :

MAKING OF STUFFED POTATOES

Peel and put potatoes in water to prevent them from turning dark. Trim off the head of the potatoes very thinly to get a wide flat surface.

Scoop out the middle of each potato using a peeler or small knife or back side of spoon. Be careful not to break the tomato shell and do not make the hole at the bottom of potatoes.

Boil these potatoes for 4 minutes with a pinch of salt in water. Take the potatoes out.

Add potatoes in hot oil for shallow frying. Keep turning their sides so that they get cooked from all the sides. We have to fry till they turn golden brown.

Till the potatoes are cooling down, prepare the stuffing for which take paneer, khoya, cashews, almonds, raisins, onion, green chilli, salt and coriander leaves. Give them a good mix.

Fill the stuffing inside potatoes and keep aside.

MAKING OF GRAVY BASE

Take all the ingredients in a pan mentioned in the list of ingredients under the head “FOR MAKING GRAVY BASE” in the recipe card below. Also add the leftover scrap of potatoes and the potatoes stuffing as well, if there’s any left.

Boil 15-20 minutes by covering the pan.

Once completely cool, grind to a very smooth puree and keep aside.

MAKING OF TEMPERING

We are using the same pan in which potatoes were fried, removing extra oil leaving besides just 2 tbsp of it. Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala. Cook for 4-5 seconds.

Add the gravy base, salt and water to adjust the consistency.

When it begins to boil, add kasuri methi and mix. Gravy for Bharwan Aloo is ready.

FOR SERVING :

Drop the gravy in a serving dish.

Arrange potato pieces in a serving dish.

Top with coriander leaves. Serve hot with naan, paratha, roti or rice.

NOTES :

Don’t take too small potatoes. They are likely to break while scrapping.
If you are using big potatoes, first half them from the middle and then scrap.
Stiffed potatoes can be eaten as a snack as well.
Instead of whole stuffed potatoes, you can cut them into roundels and serve.

BANARSI DUM ALOO RECIPE – RECIPE CARD