Bhandare Wale Aloo Ki Sabji Recipe
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Bhandare Wale Aloo Ki Sabji is a North Indian-style potato curry, popularly served after the pooja in an open meal system called Bhandara; hence the name. Many people sit in rows and are served a free meal of poori, bhandara-style aloo curry, a dry sabzi, and a sweet at the end. This aalu curry is thin-textured, flavorful, and slightly sour. It is best enjoyed with Kachori or Poori. Make it at home using my easy recipe.
Here are some more aloo curry recipes that you may like: Aloo Matar Curry, Shahi Aloo Pyaaz, and Kashmiri Dum Aloo.
★★★★★
“This is my go to comfort food with puri or whatever is available. Quick, easy and flavorful.”
– Arvind khare
Table of Contents
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 with basic ingredients, but every dish tastes 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.
Though this Bhandare wale aloo curry is served as ‘prasad,’ nothing stops you from enjoying it as an occasional treat at home.
Why You’ll Love This Family Favorite Recipe!
- Brings authentic bhandara-style flavor to your kitchen.
- Simple, no-onion-no-garlic recipe made with basic ingredients.
- Tangy, spicy, and comforting, perfect with poori or kachori.
- Quick to make, ready in about 30 minutes.
- Vegan and can be easily made gluten-free.
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 bhandare wale aloo 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).
To make coarse-ground coriander powder, pulse coriander seeds in a grinder a few times. If coarsely ground coriander powder is unavailable, then you can use regular coriander powder.
Skip adding asafetida to make this curry gluten-free.
How To Make Bhandare Wale Aloo Ki Sabji
Step 1: Add the following ingredients to a blender.
- 1 cup chopped tomatoes
- 1-inch piece of ginger (chopped)
- 2-3 green chilies
Step 2: Blend until smooth.
Step 3: 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 4: Add tomato, ginger, and green chili paste and cook for 2 minutes.
Step 5: 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 6: Break 500 g of boiled and peeled potatoes roughly with your fingers and add them to the pan.
Breaking the boiled potatoes with your fingers rather than cutting them with a knife is important, as rough breaking dissolves some of their starch into the gravy, making it very creamy. This simple technique takes your bhandare wale aloo from mediocre to top-notch.
Step 7: Add 2 cups of water, 1 teaspoon of dry mango powder, and 1 teaspoon of salt, and mix well.
Step 8: Reduce the heat to low. Cook for 8-10 minutes. Break the large pieces of potatoes with the back of the ladle.
Step 9: Add more water if required. The gravy is supposed to be thin. Check for salt and add more if required. Garnish with 2 tablespoon chopped cilantro and serve hot.
Storage Suggestions
Bhande Wale Aloo can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or in the microwave until hot, then serve again. Add some hot water when reheating if the curry has thickened after refrigeration.
Other Indian Curry Recipes We Recommend
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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
- 500 grams boiled potatoes (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).
- Add 2 cups of water, dry mango powder and salt and mix well.
- Reduce the heat to low.
- Cook for 8-10 minutes. Break the large pieces of potatoes with the back of the ladle.
- 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 🙂