Bhandare Wale Aloo ki Sabji is a traditional North Indian recipe usually made during ‘poojas’ or ‘hawans’ at the temple or even at home. Here is an authentic recipe to make this delicious curry.
If you also love a good Potato Curry like me, here are some more recipes – Aloo Matar Curry, Dum Aloo, Shahi Aloo Pyaaz, Kashmiri Dum Aloo, and Dahi Wale Aloo.
Jump to:
About This Recipe
Bhandare Wale Aloo ki Sabji is an Indian Potato Curry that is popularly served after the pooja in an open meal system called Bhandara. And thus the name, “Bhandare Wale Aloo”.
A lot of people sit down in rows and are served this free meal comprising of poori, bhandare wale aloo, a day sabzi, and a sweet at the end.
With the base made from tomatoes, this Aalu Ki Sabzi or Curry is thin in texture, is flavorful with a slightly sour taste, and is best enjoyed with Kachori or Poori.
Though this curry is served as ‘prasad’ there’s nothing stopping us from enjoying it as an occasional treat at home.
And as everyone from kids to adults love eating a delicious Aloo Curry, do not give this one a miss. It is simple and hardly takes 30 minutes of your kitchen time.
This Aloo Curry is,
- Easy to make
- Tasty
- Served as Prasad
- Perfect for everyday meals
- A perfect meal with Poori
Ingredients
Potato – Potatoes are boiled and peeled to use in this recipe. Later while adding in the recipe, it is smashed using hands into big pieces and then dropped in the masala.
Tomato Chilli Paste – A masala is prepared to make the thin curry for this recipe. This masala is made with chopped tomatoes, green chilies, and ginger.
Spice Powders – An array of everyday spice powders are used to enhance the taste of this Curry. We will use spice powders such as – coriander powder, fennel powder, turmeric powder, Kashmiri red chili powder, amchoor powder, and garam masala powder.
Other Ingredients – Other than the above-mentioned ingredients, we will also need hing, cumin seeds, and coriander leaves. Do not forget to add in finely chopped coriander leaves at the end, it adds to the taste as well as the color.
Step by Step Recipe
Add tomato, ginger and green chilli in a blender
Blend to make a smooth puree.
Heat oil in a pan. Once the oil is hot, add hing and zeera and let them crackle for a few seconds.
Add tomato ginger green chilli paste and cook for 2 minutes.
Add coriander powder, fennel powder, turmeric powder, Kashmiri red chili powder, and garam masala powder and cook until oil separates from the sides.
Cook until oil separates from the sides.
Break the potatoes using your fingers roughly and add them in the pan.
Add 2 cups of water, amchoor powder and salt to taste.
Cook for 3-4 minutes. Add more water if required. The gravy is supposed to be thin. Garnish with fresh coriander. Serve Aloo Ki Sabzi with Poori or Kachori.
Storage Suggestions
I will recommend you to make this Aloo Tamatar Sabzi or Bhandare Wale Aloo fresh and serve with hot Poori. But if you have leftovers, you can store it in the fridge for about a day in an airtight container.
Serving Suggestions
This Bhandare Wale Aloo Sabzi is popularly served along with Poori and Kachori.
You can also make Poori Sabzi combination and serve it with other Poori Recipes such as Dahi Methi Poori, Palak Puri, Bedmi Puri, and Dahi Methi Poori.
Other Indian Bread such as Roti, Tawa Paratha, or Laccha Paratha will also taste great with Bhandare Wale Aloo.
You might also like
Recipe Card
Bhandare Wale Aloo ki Sabji Recipe
Ingredients
- 3 tbsp Vegetable Oil
- 1 cup Tomato (Chopped)
- 1 inch Ginger (Chopped)
- 2-3 Green Chilli
- ½ tsp Hing
- 1 tsp Zeera
- 2 tsp Coriander Powder (Coarsely Ground)
- 1 tsp Fennel Powder
- ½ tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- ½ tsp Garam Masala Powder
- 400 g Potato (Boiled and peeled)
- Salt to taste
- 1 tsp Amchoor Powder
- 2 tbsp Fresh Coriander (Chopped)
Instructions
- Add tomato, ginger and green chilli in a bowl and blend to make a smooth puree.
- Heat oil in a pan.
- Once the oil is hot, add hing and zeera and let them crackle for a few seconds.
- Add tomato ginger green chilli paste and cook for 2 minutes.
- Add coriander powder, fennel powder, turmeric powder, kashmiri red chilli powder and garam masala powder and cook until oil separates from the sides.
- Break the potatoes using your fingers roughly and add them in the pan.
- Add 2 cups of water, amchoor powder and salt to taste.
- Cook for 3-4 minutes.
- Add more water if required.
- The gravy is supposed to be thin.
- Garnish with fresh coriander.
- Serve hot with poori or Kachori.
