Bhandare Wale Aloo Ki Sabji

Bhandare Wale Aloo ki Sabji is a traditional North Indian curry usually made during ‘poojas’ or ‘hawans’ at the temple or at home. Here is an authentic recipe to make this delicious curry (vegan).

Jump to:

• About Bhandare Wale Aloo
• Ingredients
• How To Make Bhandare Wale Aloo Ki Sabji
• Serving Suggestions
• Storage Suggestions
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• Recipe Card

About Bhandare Wale Aloo

Bhandare Wale Aloo Ki Sabji is a North Indian style potato curry that is popularly served after the pooja in an open meal system called Bhandara, 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 dry 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 you 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.

This curry is vegan and can be easily made gluten-free. You can also double or triple the recipe.

Here are some more aloo curry recipes that you may like

• Aloo Matar Curry
• Restaurant Style Dum Aloo
• Shahi Aloo Pyaaz
• Kashmiri Dum Aloo
• Dahi Wale Aloo

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 (saunf powder), turmeric powder, Kashmiri red chili powder, dry mango powder (amchoor powder), and garam masala powder.

Oil – I made this sabji in vegetable oil but you can use any cooking oil that you prefer. 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

Add

• 1 cup chopped tomatoes
• 1-inch piece of ginger (chopped)
• 2-3 green chilies

to a blender and blend to make a smooth puree.

Heat 3 tablespoon oil in a pan over medium-high heat.

Once the oil is hot, add ½ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

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

Add

• 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

and mix well. Cook until oil separates from the sides (1-2 minutes).

Break 14 oz (400 g) boiled and peeled potatoes using your fingers roughly and add them to the pan.

Add 2 cups of water, 1 teaspoon dry mango powder, and 1 teaspoon 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.

Garnish with 2 tablespoon chopped cilantro and serve hot.

Serving Suggestions

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 Beetroot Poori, Dahi Methi Poori, Palak Puri, or Bedmi Puri.

Other Indian Bread such as Roti, Tawa Paratha, or Laccha Paratha will also taste great with Bhandare Wale Aloo.

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.

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