Bhandara Style Aloo Sabzi Recipe | How to make Bhandarewale Aloo ki Sabzi

Bhandara Style Aloo Sabzi
Bhandara Style Aloo Sabzi
Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad. This sabzi is very different in taste than the regular aloo sabzi. Even without the use of garlic and onion, this sabzi is delicious in taste. The strong aroma of Indian or desi spices used in the sabzi makes one crave for this sabzi if even they don’t want to eat it.


So, come, let’s try out this recipe of bhandarewale  Style Aloo Sabzi with this step-by-step method.




Ingredients:

  • Potatoes - 7-8 (Boiled)
  • Tomato - 2
  • Green chilly - 2
  • Ginger - 1 Tsp (Finely chopped)
  • Coriander Leaves (Dhania) - 2-3 Tbsp (Finely chopped)
  • Refined oil or Ghee - 3-4 Tbsp
  • Cumin Seeds (Jeera) - ½ Tsp
  • Asafoetida (Hing) – 1 pinch
  • Turmeric powder - ½ Tsp
  • Coriander powder - 2 Tsp
  • Fennel Seeds Powder (Saunf) - 1 tsp
  • Mango powder (Amchur) - ½ Tsp
  • Garam masala - 1 Tsp
  • Salt - As per taste


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Directions:

  • Wash tomato, green chilly and ginger thoroughly, chop in big chunks.
  • Heat some oil in a pan. When oil is hot then add chopped tomato, green chilli and ginger. Fry them for 5-6 minutes.
  • Once it cooled down then grind them.
  • Peel the boiled potatoes and mash them into big chunks.

  • Now again heat some oil in a pan. When oil is hot, add cumin seeds and asafoetida into it. Let them splutter for one minute.
  • Now add tomato, green chilly and ginger paste and saute them until oil starts separating from it.
  • Then add turmeric powder, coriander powder, fennel seeds powder and red chilli powder and cook for another 2-3 minutes.
  • After sauteing the masala, add mashed potatoes and mix well. Cook for another 2-3 minutes.
  • Now add 2-3 cup of water, mango powder and garam masala as well. Mix well
  • Cook this on low flame for 10-15 minutes.
  • Sabzi has turned thick in consistency and releases good aroma.
  • After that switch off the flame and add finely chopped coriander leaves.
  • Serve hot bhandare wale aloo sabzi with steaming hot Pooris, Kachoris or Parathas.