There’s something unforgettable about the aroma and mild spiciness of Bhandara style Aloo ki Sabzi. It’s a taste we all associate with festive gatherings and community meals – flavourful, nostalgic, and always
served hot with freshly made puris. The dish brings a sense of warmth and community, making it a beloved choice for many.
But who says this halwai-style delight should be limited to just bhandaras? With this simple yet flavour-packed recipe, you can recreate that same magic right in your kitchen, any day of the week.
Ingredients
- 4 medium-sized boiled potatoes
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 bay leaf
- 1 tsp kasuri methi
- 1 tsp grated ginger
- 1 finely chopped green chilli
- ¼ tsp asafoetida
- ½ tsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 4 tomatoes blended into pulp
- Salt to taste
- ¼ tsp garam masala
- Finely chopped fresh coriander leaves
- Water as required
Recipe
- Boil the potatoes, allow them to cool, and mash them roughly with your hands. Don’t mash them into a fine paste, small chunks should remain for texture.
- Heat oil in a pan. Add cumin seeds, dried red chillies, and bay leaf. Once they start to crackle, add kasuri methi, ginger, green chilli, and asafoetida.
- Saute until fragrant. Add Kashmiri red chilli powder, turmeric, and coriander powder. Cook until the raw smell of the spices disappears.
- Pour in the tomato pulp and cook on medium heat until the masala starts to release oil. This is the key step for rich flavour.
- Add the mashed potatoes and mix well. Adjust the water depending on whether you prefer a thick or runny gravy.
- Add salt to taste and let it boil for 5–7 minutes. Sprinkle garam masala and chopped coriander on top.
- Mix once again and let it simmer for another 2–3 minutes. Your halwai-style Bhandara wali Aloo ki Sabzi is ready to serve!
Special Tips
For added richness, you can mix in a spoonful of curd with the tomato pulp. This curry pairs best with puris or kachoris for a classic combo. If you Like it extra spicy, just add more green chillies to your taste.
