Delicious Bhandare Wale Aloo Ki Sabji Recipe – Must Try!

Amazing Bhandare Wale Aloo Ki Sabji | Easy & Flavorful

Today, I am writing about Bhandare wale aloo Sabji, a no onion, no garlic recipe. Bhandare Wale Aloo Ki Sabji is a potato curry, Which is popularly served after the Hawan and pooja in an open meal system called Bhandara.
A Bhandara is a meal served after a religious function and is strictly Sattvic(no onion and garlic) in nature.
In Bhandara, people sit in rows and are served a free meal comprising poori, Bhandari wale aloo, a dry sabzi, and a Halwa at the end, though this curry is served as ‘prasad. We can also enjoy it as an occasional treat at home.

When I have to cook something quickly, I make this Aloo Ki sabji, also called Vrat Wale Aloo Tamater ki Sabzi, popularly served with Puri or Paratha.

The best part about this Bhandare Wale Aloo Ki Sabji is that it is easy to prepare and quick. In this recipe, the gravy was prepared first, and then raw potato pieces were added to the tomato gravy and pressure-cooked, which makes the process quick and easy.
This Bhandare Wale Aloo Ki Sabji ki sabzi or curry is thin in texture, with the gravy prepared with tomatoes. This Potato curry is flavorful with a slightly sour taste and is best enjoyed with Kachori, Poori and paratha.

You can also double or triple the recipe.

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Essential Ingredients Perfect Bhandare Wale Aloo ki Sabji Recipe

Potatoes – We will need Raw Potatoes to make this recipe.

Spice Powders – You will need Indian spice powders such as Bay leaf(Tej Patta), Black Cardamom(Badi elachi), fennel Seeds (saunf), cumin seeds, ground coriander powder, turmeric powder, Kashmiri red chilli powder, salt 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 chillies and fresh coriander leaves.

For Tadka: You will need Ghee, asafetida (hing), and Kashmiri Red chilli.

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How to Make Bhandare wali aloo ki sabji- Step by step with Photo

• Heat 2 tablespoons of oil in a cooker over medium-high heat.
• Once the oil is hot, add Bay leaves and Black Cardamom to the oil.
• Add cumin and fennel seeds and let them crackle for 4-5 seconds.
• Add chopped green chilli and grated ginger and cook for 2 minutes.
• Now, add turmeric, coriander and red chilli powder and mix well.
• Add a little water if required. Don’t allow the masala to burn.
• Cook until oil separates from the sides (1-2 minutes).

• Add chopped tomatoes.
• Add salt to taste.
• Mix well and cook over medium heat.
• Cook the tomatoes and masala until the oil separates from the sides (2-3 minutes).
• Add cubed potatoes to the cooker. Mix all of them well.
• Cook them for 2 minutes over medium heat.
• Now add water and Cook for 2 whistles on medium. heat.

• Add Garam Masala, Mix them well.
• For Tadka: Heat ghee in a tadka pan.
• Add Asafoetida to the ghee.
• Add whole or powdered Kashmiri red chilli to the ghee.
• Pour the tadka over the Aloo Ki Sabji.

• Garnish with chopped Green Coriander and serve hot.
• Our Bhandare wali Allo Ki Sabji is ready to serve.

Tips for Perfect Bhandare Wale Aloo ki Sabji

• Use fresh and firm potatoes for the best texture and taste.
• Adjust the spice levels according to your preference — add green or red chilli as required.
• Fry mustard seeds and spices well in hot oil to bring out their flavours before adding potatoes.
• Cover and cook on low heat so the potatoes absorb the spices fully.
• Garnish with fresh coriander and a squeeze of lemon juice to enhance freshness.
• For a richer taste, add a pinch of garam masala or amchur (dry mango powder) at the end.

FAQs- Bhandare Wale Aloo ki Sabji

Storage Suggestions

• Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheat on medium heat with a splash of water to prevent drying out.
• This sabji can also be frozen for up to 1 month — thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve hot with Indian breads like chapati, roti, or paratha.
• It pairs well with steamed rice and dal for a wholesome meal.
• Accompanied by a side of yoghurt or raita to balance the spices.
• Ideal for festive meals, community bhandaras, or family gatherings.

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5 from 2 votes

Bhandare Wale Aloo ki Sabzi | Vrat Wale Alu ki Sabzi

Bhandare Wale Aloo Ki Sabji is a traditional, flavorful Indian potato curry cooked with aromatic spices and mustard seeds. Perfect for large gatherings and festive occasions, this easy-to-make recipe delivers a delicious, spicy, and tangy taste that everyone will love. It pairs beautifully with Indian breads like chapati or puri and is naturally vegan and gluten-free.

Prep Time5 minutes mins

Active Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Yield: 4

Calories:

Author: spicy veg recipes

Materials

• 3 tablespoons vegetable oil or any other cooking oil
• 2 bay leaf
• 1 black cardamom
• 1 teaspoon cumin seeds jeera
• 1 teaspoon fennel saunf
• 2-3 green chilies
• 1 inch piece of ginger Grated/chopped
• 2 teaspoons coarsely ground coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoons Kashmiri red chilli powder
• 1 cup tomatoes chopped or pure
• 1 teaspoon salt or to taste
• 400 g potatoes cut into cubed
• water as required
• ½ teaspoon garam masala powder
• 2 teaspoon ghee
• ½ teaspoon asafetida hing
• 2 tablespoons chopped cilantro fresh coriander leaves

Instructions

• Heat 2 tablespoons of oil in a cooker over medium-high heat.
• Once the oil is hot, add Bay leaves and Black Cardamom to the oil.
• Add cumin seeds, and fennel seeds and let them crackle for 4-5 seconds.
• Add chopped green chilli and grated ginger and cook for 2 minutes.
• Now, Add turmeric powder, coriander powder and red chilli powder and mix well.
• Add a little water if required, Don’t allow masala to burn.
• Cook until oil separates from the sides (1-2 minutes).
• Add chopped tomatoes.
• Add salt to taste.
• Mix well and cook over medium heat.
• Cook the tomatoes and masala until oil separates from the sides (2-3 minutes).
• Add cubed Potato to the cooker. Mix all of them well.
• Cook them for 2 minutes over medium heat.
• Now add water and Cook for 2 whistles on medium. heat.
• Add Garam Masala, Mix them well.
• For Tadka: Heat ghee in a tadka pan.
• Add Asafoetida to the ghee.
• Add whole or powdered Kashmiri red chilli to the ghee.
• Pour the tadka over the Aloo Ki Sabji.
• Garnish with chopped Green Coriander and serve hot.
• Our Bhandare wali Allo Ki Sabji is ready.
• Note: Add more water if required. The gravy is supposed to be thin. Check for salt and add more if required before serving.

Notes

Serving Suggestions

Bhandare Wale Aloo Sabzi is popularly served along with Poori and Kachori.
Other Indian Breads such as Roti, Tawa Paratha, or Ajwain Paratha will also taste great with Bhandare Wale Aloo.

If you try this recipe and love it, Don’t forget to share your feedback in the comments below

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