Bhandare Wale Aloo Ki Sabji Recipe Whiskaffair

on Oct 24, 2023 Here are some more aloo curry recipes that you may like: Aloo Matar Curry, Restaurant Style Dum Aloo, Shahi Aloo Pyaaz, Kashmiri Dum Aloo, and Dahi Wale Aloo. If you grew up in North India, you will know what a Bhandara is and how great is the food served at the Bhandara. There are special halwai (cooks) who specialize in making this kind of food. Bhandare ka khana is made using basic ingredients, but the taste of each and every dish is top-notch. My nani’s house was in an old mohalla (neighborhood), and people used to host bhandaras for special occasions or festivals. In summers, when cousins gathered, we used to go to every bhandara invite and goerge on the delicious food.

About Bhandare Wale Aloo

Bhandare Wale Aloo Ki Sabji is a North Indian-style potato curry popularly served after the pooja in an open meal system called Bhandara; thus, the name. Many people sit in rows and are served this free meal, which consists of poori, bhandara-style aloo curry, dry sabzi, and a sweet at the end. With the base made from tomatoes, this aalu ki sabzi or curry is thin in texture, flavorful with a slightly sour taste, and best enjoyed with Kachori or Poori. Though this curry is served as ‘prasad,’ nothing stops you from enjoying it as an occasional treat at home. Everyone, from kids to adults, loves eating delicious aloo curry, so do not miss this one. 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 sunflower oil, but you can use any cooking oil 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).

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

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.

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). Break 1 pound (500 g) boiled and peeled potatoes using your fingers roughly and add them to the pan. 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.