Bhandare Wale Aloo + Video

Bhandare Wale Aloo 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 Bhandare wale aloo.

Bhandare Wale Aloo is served after the puja in an open meal system called bhandara.

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.

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 had as ‘prasad’ there’s nothing stopping us from enjoying it as an occasional treat at home.

I’ve barely known anyone who doesn’t enjoy having potatoes. Make this dish as a special treat for your friends and family this weekend along with Baingan Bharta, Palak Puri, Makhane ka raita and Sama ke chawal ki kheer.

Without much ado, here’s how to make Bhandare Wale Aloo Ki Sabzi Recipe.

You might also like these curry recipes.

Achari Aloo

Mathura ke Dubki Wale Aloo

Matar Paneer

Kadai Paneer

How to make Bhandare Wale Aloo Step by Step

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.

Bhandare Wale Aloo Video Recipe

Bhandare Wale Aloo Recipe

4.54 from 13 votes

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Bhandare Wale Aloo Recipe

Bhandare Wale Aloo Ki Sabzi Recipe I Aloo Sabzi Recipe is a traditional North Indian recipe usually made during ‘poojas’ or ‘hawans’ at the temple or even at home. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 176 kcal

Author Neha Mathur

Ingredients

• 3 tbsp Vegetable Oil
• 1 cup Tomato Chopped
• 1 inch Ginger Chopped
• 2-3 Green Chilli
• 1/2 tsp Hing
• 1 tsp Zeera
• 2 tsp Coriander Powder Coarsely Ground
• 1 tsp Fennel Powder
• 1/2 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 400 g Potato Boiled and peeled
• Salt to taste
• 1 tsp Amchoor Powder
• 2 tbsp Fresh Coriander Chopped

Instructions

1. Add tomato, ginger and green chilli in a bowl and blend to make a smooth puree.

2. Heat oil in a pan.

3. Once the oil is hot, add hing and zeera and let them crackle for a few seconds.

4. Add tomato ginger green chilli paste and cook for 2 minutes.

5. Add coriander powder, fennel powder, turmeric powder, kashmiri red chilli powder and garam masala powder and cook until oil separates from the sides.

6. Break the potatoes using your fingers roughly and add them in the pan.

7. Add 2 cups of water, amchoor powder and salt to taste.

8. Cook for 3-4 minutes.

9. Add more water if required.

10. The gravy is supposed to be thin.

11. Garnish with fresh coriander.

12. Serve hot with poori or Kachori.

Recipe Notes

You can make this recipe in ghee as well.

Nutrition Facts

Bhandare Wale Aloo Recipe

Amount Per Serving

Calories 176 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 8g50%

Sodium 111mg5%

Potassium 561mg16%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 2g2%

Protein 3g6%

Vitamin A 740IU15%

Vitamin C 21.1mg26%

Calcium 61mg6%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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