Bhandare Wale Aloo Ki Sabji
Bhandare Wale Aloo ki Sabji is a traditional North Indian curry typically prepared during ‘poojas’ or ‘hawans’ at temples or homes. Here is an authentic recipe to make this delicious curry.
Here are some more aloo curry recipes that you may like: Aloo Matar Curry, Shahi Aloo Pyaaz, and Kashmiri Dum Aloo.
If you grew up in North India, you will know what a Bhandara is and appreciate the great food served at these gatherings. There are special halwai (cooks) who specialize in making this kind of food. Bhandare ka khana is made using basic ingredients, but the taste of each and every dish is top-notch.
My nani’s house was located in an old mohalla (neighborhood), and people would often host bhandaras for special occasions or festivals. In the summers, when cousins gathered, we would attend every bhandara invitation and gorge on the delicious food.
About Bhandare Wale Aloo
Bhandare Wale Aloo Ki Sabji is a North Indian-style potato curry popularly served after the pooja in an open meal system called Bhandara; thus, the name.
Many people sit in rows and are served this free meal, which consists of poori, bhandara-style aloo curry, a dry sabzi, and a sweet at the end.
With the base made from tomatoes, this aalu ki sabzi or curry is thin in texture, flavorful, and slightly sour, making it best enjoyed with Kachori or Poori.
Though this curry is served as ‘prasad,’ nothing stops you from enjoying it as an occasional treat at home. Everyone, from kids to adults, loves eating delicious aloo curry, so do not miss this one.
Ingredients
Potatoes – Boiled Potatoes are used to make this recipe.
Spice Powders – You will need Indian spice powders, such as coarsely ground coriander powder, fennel powder (also known as saunf powder), turmeric powder, Kashmiri red chili powder, dry mango powder (also known as amchoor powder), and garam masala powder.
Oil – I made this sabji in sunflower oil, but you can use any cooking oil of your preference. Ghee is also a great alternative.
Other Ingredients – You will also need fresh tomatoes, ginger, green chilies, asafetida (hing), cumin seeds, and cilantro (fresh coriander leaves).
How To Make Bhandare Wale Aloo Ki Sabji – Step By Step
Step 1: Add the following ingredients to a blender and blend until smooth to create a puree.
- 1 cup chopped tomatoes
- 1-inch piece of ginger (chopped)
- 2-3 green chilies
Step 2: Heat 3 tablespoon oil in a pan over medium-high heat.
Once the oil is hot, add ½ teaspoon of asafetida and 1 teaspoon of cumin seeds, and let them crackle for 4-5 seconds.
Step 3: Add tomato, ginger, and green chilli paste and cook for 2 minutes.
Step 4: Add the following ingredients and mix well.
- 2 teaspoon coarsely ground coriander powder
- 1 teaspoon fennel powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
Cook until oil separates from the sides (1-2 minutes).
Step 5: Break 1 pound (500 g) of boiled and peeled potatoes roughly with your fingers and add them to the pan.
Step 6: Add 2 cups of water, 1 teaspoon of dry mango powder, and 1 teaspoon of salt, and mix well.
Step 7: Reduce the heat to low.
Cook for 3-4 minutes.
Step 8: Add more water if required. The gravy is supposed to be thin. Check for salt and add more if required.
Step 9: Garnish with 2 tablespoon chopped cilantro and serve hot.
Storage Suggestions
This sabji can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving again. Add some hot water when reheating if the curry has thickened after refrigeration.
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Bhandare Wale Aloo ki Sabji Recipe
Ingredients
- 1 cup chopped tomatoes
- 1 inch piece of ginger (chopped)
- 2-3 green chilies
- 3 tablespoons oil (use any cooking oil)
- ½ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 2 teaspoons coarsely ground coriander powder
- 1 teaspoon fennel powder (saunf powder)
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 1 pound potatoes (500 g, boiled and peeled)
- 1 teaspoon salt (or to taste)
- 1 teaspoon dry mango powder (amchoor powder)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Add tomatoes, ginger, and green chilies to a blender and blend to make a smooth puree.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
- Add tomato ginger green chilli paste and cook for 2 minutes.
- Add coriander powder, fennel powder, turmeric powder, red chili powder, and garam masala powder and mix well. Cook until oil separates from the sides (1-2 minutes).
- Break potatoes using your fingers roughly and add them to the pan.
- Add 2 cups of water, dry mango powder and salt and mix well.
- Reduce the heat to low.
- Cook for 3-4 minutes.
- Add more water if required. The gravy is supposed to be thin. Check for salt and add more if required.
This is my go to comfort food with puri or whatever is available. Quick, easy and flavorful.
This recipe turned out delicious ! Just a slight variation – I made with uncooked potatoes and just pressure cooked the while hing until one whistle. Thanks so much for the recipe !
Happy to hear 🙂
It tasted so good and delicious. Thanks for this recipe.
I am happy to know that 🙂
Very tasty, very simple and quick receipe. I only suggest anchor makes the subjee little sour. So, I needed to pu a bit jaggery powder I also added a pinch of kasuri methi. The outcome was great.
Thanks for the feedback.
I wanted to make this from such a long time but was looking for proper recepie. I tried it today and it came out delicious!! Thanks so much for the recipe!
Thnx a lot for trying 🙂