Bhandare Wali Aloo Sabji

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Bhandare wali aloo sabji-a delicious and easy to make no onion garlic potato curry

Prep Time10

Cook Time30

Course: bhandara recipe, lunch recipe, Main Course

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: aloo ki sabji, batata bhaji, halwai style aloo sabji, niramish recipe, no onion garlic aloo sabzi, potato curry

Servings: person

Calories: 269kcal

Author: Anjana Chaturvedi

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.