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Bhandare wale Aloo Ki Subzi

Bhandare wale Aloo Ki Subzi

Swati
Halwai Style Bhandare wale Aloo is a spicy No Onion Garlic Potato curry made for pooja/ Bhandara/community lunches. It is a traditional North Indian curry, especially served with Poori.
5 from 2 votes
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Course Main
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • Kadhai/Heavy Bottom Pan
  • Grinder/Motor Pestle
  • Measuring Cups and Spoons

Ingredients
  

  • 4-5 medium Boiled Potatoes
  • 2 Tomatoes
  • Coriander Leaves and stems
  • 2-3 Green Chillies
  • ½" Ginger piece

Spices

  • 1-2 Bay Leaf
  • 1-2 Dry Whole Red Chillies
  • ¼ tsp Hing/Asafetida
  • ½ tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • ½-1 tsp Red Chilli Powder
  • ½ tsp Garam Masala
  • 1 tsp Dry Fenugreek Leaves / Kasuri Methi
  • Salt to taste
  • 2 tbsp Desi Ghee/Oil

Special Spice mix for curry

  • 1 tsp Coriander Seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Fennel Seeds

Instructions
 

  • Boil potatoes, completely cool it and then peel it. Break into big chunks with hand.
    4-5 medium Boiled Potatoes
  • Coarsely grind coriander seeds, fennel seeds and cumin seeds.
  • Make puree with tomatoes, coriander leaves, ginger and green chilies.
    2 Tomatoes, Coriander Leaves and stems, 2-3 Green Chillies, ½" Ginger piece
  • Take Coriander seeds, cumin seeds and fennel seeds and grind coarsely in a grinder or use motar pestle.
    ½ tsp Cumin Seeds, 1 tsp Coriander Seeds, ½ tsp Fennel Seeds
  • Heat oil/ghee in a pan. Add asafetida and cumin seeds.
    ¼ tsp Hing/Asafetida, 2 tbsp Desi Ghee/Oil, ½ tsp Cumin Seeds
  • Next add whole spices and powdered spice mix of coriander seeds, fennel seeds and cumin seeds. Cook on low flame for few minutes.
    1-2 Bay Leaf, 1-2 Dry Whole Red Chillies
  • Add tomato puree and cook till oil separates.
  • Next add turmeric powder, coriander powder, red chilli powder as required. Mix and cook for few seconds.
    1 tsp Coriander Powder, ½ tsp Turmeric Powder, ½-1 tsp Red Chilli Powder
  • Add mashed potatoes and mix lightly. Add water as per the desired consistency. Cook curry for 2-3 mins. on medium flame.
  • Finally add salt and dry Fenugreek leaves/Kasuri Methi.
    1 tsp Dry Fenugreek Leaves /, Salt to taste
  • Add chopped fresh coriander leaves before serving.
  • Serve hot with poori or any of your favourite paratha or kachori.

Video

Keyword Aloo ki Subzi, Bhandare Wale Aloo ki Subzi, Halwai Style Aloo ki Subzi
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