This sabji is a long pending post from me, and having distinct memories of wolfing down parathas and pooris (puffed breads) along with this sabji during my work tenure at Delhi, Chandigarh and many other parts of North India. I wanted to post this recipe although I wanted to make this often.
As a family, we eat no onion and garlic on festival days, and this sabji (Side dish) fit the bill perfectly as it was made on the Shraaddh days preceeding Navratri. I called my friend from Delhi whose mom explained this very simple yet yummy dish as I wanted an authentic dish.
The no-fuss dish comes together in 10-12 mins if you have boiled potatoes ready beforehand. Goes very well with Kachori, Paratha, Chapati, Roti, Naan, Phulka, Poori or perhaps any other Indian bread.
I made it with a slight twist (read the recipe below), and served it along with Indori Palak Purimade for the Ssshhh Cooking Challenge featuring Madhya Pradesh Cuisine.
Bhandarewaale Aloo ki Sabji
Prep time – 10 mins, Cook time – 10 mins, serves – 2~3 adults generously
Gluten Free Side dish for Indian flatbread, can be vegan too
Spice level – medium
Ingredients:
- Boiled potato – 3 large (peeled and slightly mashed / crumbled)
- Oil – 1 TBSP (mustard oil works best)
- Salt – to taste
- Tomato – 1 large or 2 medium
- Green chillies – 2 (adjust spice)
- Ginger – 1/2 inch piece
- Kashmiri Chilli powder – 1/2 T (adjust to taste)
- Cumin seeds – 1/2 tsp
- Hing / Asafoetida – 1/8 tsp (skip for GF version)
- Garam Masala pwdr – 1/2 T
- Yoghurt – 50 ml {the slight twist in the recipe, and used instead of Amchur Powder}**
- Coriander pwdr (roasted coriander seeds pwdr) – 1 T
- Warm Water – about 1 cup+
- Garnish – chopped coriander leaves
**Amchur is traditionally used in this recipe, but as I had to use the Secret Ingredient – Yoghurt – given by my partner Avin for this month’s Challenge, I used it. Omitting Yoghurt would make it a vegan recipe too, along with it being a GF one. Make sure to use sweet yoghurt else the gravy turns too tangy. Also, depending on the tart of the tomatoes, adjust the amchur / yoghurt quantity.
Method:
- Grind the ginger, tomato, chillies without adding any water to a smooth paste (As I was making it for the little one too, I sauteed the chillies wit cumin instead of grinding it)
- Peel the boiled potato, slightly crumble them leaving smallish chunks intact ( I used 1 medium potato and a large sweet potato – boiled till fork tender and mashed into smallish chunks)
- In a pan, add oil, splutter Cumin seeds, add the tomato-chilly paste and sautè for 4-5 mins till oil separates.
- Now add salt, rest of the spices and saute for 3 mins more. Add in the warm water and crumbled potato and mix well, let it simmer for 6-7 mins on low flame, uncovered (the gravy is slightly watery, so add accordingly as it thickens on cooling)
- take the pan off the stove, tip in the yoghurt and whisk gently. Bring the pan back to the stove for just 1 min more.
- Switch off the flame. add chopped coriander leaves and serve hot with any flatbread. I served it with the Indori Palak Puri
I love aloo in any form, so I am pretty sure I will love this sabzi. It does look mouth-wateringly delicious too! 🙂
That's one mouth watering sabji.. perfect with palak poori.
The sabji has such a beautiful brownish tint… and with the palak puri, sounds totally delicious!
There r so many ways we cook potato tomato gravy but taste will be really different n tasty.. Urs look drollworthy n can finish whole bowl with pooris r rotis
Fingerlicking aloo sabji, looks at the colour of the sabji, very tempting.
This dish looks so delicious and spicy, perfect to go with puris.
The perfect combination! Isn't it amazing how potato is cooked in so many different ways across the different States! 🙂
the pictures have come out so well…a classic combination of aloo and poori
This is making me drool, yes amchur gives it a typical taste but loved your substitution. Perfect with those hot Puris.
Potato is one of the favourites at home, this sabji looks delicious, yummy with hot phulkas.
Sabzi looks lip-smacking. I would love to have this spicy potato curry with puri or paratha. I can imagine the taste. Awesome share.
Yummy and lip smacking delicious. Will love it with naan.
Bhadare wale aloo sounds ginger licking !! I am sure this would be a hit at my place. Thanks for the share.
This sabji is to die for. we sometimes makes this combo on weekends and literally eat for the whole day without complaining. Now pass me this plate. I am hungry now.
Thank you, Bhawana ! I would love to do that too – lick the bowl clean 🙂
I love to have bhandare wali aloo tamatar ki sabzi with poori.
We make this very frequently in my home.
All other family members love it.
I am sure you cannot beat me in eating this combination.
A lovely potato curry, and one can never have too many potato recipes! The Bhandarewale Aloo must be delicious with the Palak Poori you have shown along with it.