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Bhandara-Style Aloo Ki Sabzi At Home: Quick, Spicy Recipe

Last Updated: Bhandara style Aloo ki Sabzi is a nostalgic, mildly spicy dish served at festive gatherings. Recreate this halwai-style delight at home, pairing it with puris or kachoris 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. view comments First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.