Bhandare wali aloo sabji-a delicious no onion garlic potato curry
This delicious tangy potato curry is a popular recipe from North India. It is made without onion and garlic, so it is mostly prepared during pooja, Navratri, and other religious functions and festivals.
During pooja and other religious functions, food is served as bhandara and offered free of charge to devotees and other people who are present. People sit in rows, and devotees serve food to them.
The menu for a bhandara is simple—mainly poori, some sweets, one dry curry, and this potato curry. The potato curry is simple but quite flavorful. Without using too many garam masalas or whole spices, the halwai makes it so delicious and flavorful using just basic spices.
This aloo sabji is best served with khatta-meetha kaddu, bedmi poori, etc. A similar potato curry is also sold at halwai shops in North India and is commonly served with pooris.
Ingredients needed for Bhandare wali aloo sabji
- Potatoes – To make this aloo sabji, we need boiled potatoes. If you don’t have boiled potatoes, you can make this in a pressure cooker using raw, chopped potatoes.
- Tomatoes – Grind the tomatoes with ginger and green chilies with some chopped fresh coriander. You can also use ginger , tomato and green chili paste separately.
- Spices – We need the regular basic spices, i.e., turmeric, chili powder, mango powder, garam masala, salt, and coriander powder. For tempering, we’ll use asafoetida, cumin, fennel, etc. for vegan version skip asafoetida.
- Cooking oil – I have used mustard oil, but you can use any cooking oil or ghee.
How to make Bhandare wali aloo sabji
Grind the tomatoes, green chili, and ginger together to make a paste. Peel and roughly mash the boiled potatoes in big chunks and then keep them aside.
Coarsely crush the fennel seeds, coriander seeds, and cumin seeds in a mortar and pestle . Heat oil in a pan, and when it is hot, add the bay leaves, crushed cumin, fennel and coriander seeds, and asafoetida. Stir well, then add the tomato, chili, and ginger paste. Sauté for 2–3 minutes.
Now add the remaining spices and kasoori methi, and sauté until the oil starts to separate from the masala. Add the mashed potatoes and stir well for about 2 minutes.
Add the mango powder, salt, and hot water according to your preferred consistency. Simmer for around 10 minutes. If the curry feels thick at this stage then add some hot water and adjust the consistency. Taste and adjust the spices and salt if needed.
Finally, add the garam masala powder and fresh coriander. Switch off the heat. Can make a tempering of kashmiri chili powder in 2 tbsp oil or ghee and add on the ready curry as garnish.
Enjoy with poori or bedmi!
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Bhandare Wali Aloo Sabji
Ingredients
- 5 medium Potatoes / Aloo
- 2 big Tomatoes / Tamatar
- 3 Green Chilies' / Hari Mirch
- 1 inch Ginger / Adrak
- 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya
spices
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chill powder / Laal mirch powder
- 1 tsp Kashmiri Chili powder
- 1 tsp Coriander Powder / Dhaniya Powder
- to taste Salt / Namak
- 1 tsp Mango Powder / Amchoor Powder
- 1/2 tsp Garam Masala Powder
- 1.5 tbsp Dried Fenugreek / Kasoori Methi
tadka
- 3 tbsp Mustard Oil / Sarson ka tel
- 1 tsp Coriander Seeds / Sabut Dhaniya
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Fennel Seeds / Saunf
- 3 whole dry red chili
- 1/3 tsp Asafoetida / Hing powder
- 2 Bay Leaves / Tej Patta
Instructions
- Boil , peel and roughly mash the potatoes into big chunks, don't make very small chunks.
- Coarsely crush fennel seeds, coriander seeds and cumin seeds in the mortar and pestle and keep aside.
- Grind tomato ,green chili and ginger and make a smooth puree.Soak asafoetida in 1/4 cup water and keep aside.
- Heat oil in a pan and when it become hot add the crushed cumin seed , fennel and coriander seed mix. Let it crackle and then add the bay leaves and the dry red chili.
- Now add the tomato puree in the pan and cook for around 2 minutes.
- Now add coriander powder, chili powder, turmeric powder, crushed kasoori methi and sauté till oil start separating from the masala.
- Add the mashed potatoes in the masala, stir to mix, now add water in the pan and mix.(add water as per your preference, this curry is supposed to be quite thin at this stage , will thicken slightly once its done.)
- Add salt and mango powder and then simmer the curry for around 10 minutes.
- You can add some hot water at this stage to adjust the consistency, check the seasoning and adjust if any thing needed.
- Now add garam masala powder , asafoetida and the chopped fresh coriander in the curry and mix.
- Switch off the heat and cover the pan with the lid and let it rest for 10 minutes and then serve .
- Can make a tempering of 1tsp kashmiri chili powder in 2 tbsp oil or ghee and add on the ready curry as garnish.
- Enjoy with poori, kachori or parathas.
Nutrition
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