Bhandare wale aloo ki sabji halwai style
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 of 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 dish is that it is easy to prepare and quickly gets done, 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 aloo 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.
How to make Bhandare wali aloo ki sabji
Ingredients
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.
🎥Watch The Recipe Video
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Bhandare Wale Aloo ki Sabzi | Vrat Wale Alu ki Sabzi
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
Other Indian Breads such as Roti, Tawa Paratha, or Ajwain Paratha will also taste great with Bhandare Wale Aloo.
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.
Storage Suggestions
I will recommend you make this Aloo Tamatar Sabzi or Bhandare Wale Aloo fresh and serve it with hot Poori. you can store them in the fridge for about a day in an airtight container.
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For more recipes from this blog you might also like please check:
Sabudana kheer
Chana Sundal
Rice Kheer
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 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.
