Name: Bhandarewale Aloo Ki Subzi recipe by Amrita Iyer at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: 6 – 7 Potatoes – boiled,peeled and coarsely broken up (do not cut with knife,but break the potatoes roughly with your fingers); 4 medium Tomatoes – chopped; 1 inch piece Ginger – chopped; 3 Green Chillies – minced; 1 tsp Turmeric powder (haldi); 2 tsp Coriander powder (dhaniya); 1 tsp Raw Mango Powder (amchur); 2 tsp Salt; 1/2 tsp Cumin seeds (jeera); 1 tsp Asafoetida (heeng); 1 tsp Kashmiri Chilli powder; 2 tsp Garam Masala; 1 1/2 cups water; 2 tbsp chopped Coriander leaves; 2 tbsp Oil

ABOUT Bhandarewale Aloo Ki Subzi RECIPE

A “bhandara” is a mass feast given in North India on auspicious occasions of mostly Navratri (the 9 days fasts of Goddess Durga).It is an opulent event where many people include sometimes more than 56 items (chappan bhog).One item which is a favourite with everyone is the delicious Bhandarewale Aloo Ki Subzi with hot poori.This is a no Onion – no Garlic recipe which is so delicious that people eat unlimited pooris with an excuse of the quantity of subzi they have on their plates!Very easy to make and equally easy to devour,it is the best example of anything tasting delicious without the addition of Onion and Garlic!

Ingredients Serving: 6

6 – 7 Potatoes – boiled,peeled and coarsely broken up (do not cut with knife,but break the potatoes roughly with your fingers)
4 medium Tomatoes – chopped
1 inch piece Ginger – chopped
3 Green Chillies – minced
1 tsp Turmeric powder (haldi)
2 tsp Coriander powder (dhaniya)
1 tsp Raw Mango Powder (amchur)
2 tsp Salt
1/2 tsp Cumin seeds (jeera)
1 tsp Asafoetida (heeng)
1 tsp Kashmiri Chilli powder
2 tsp Garam Masala
1 1/2 cups water
2 tbsp chopped Coriander leaves
2 tbsp Oil

Instructions

Put the Tomatoes,Ginger and Green Chillies in a chutney jar and make a fine paste.
Heat oil and add the cumin seeds and asafoetida.When they crackle,add turmeric and Coriander powders and mix well,Add the paste and start sautéing on medium heat till the water dries up and oil floats on top.
Add the coarsely broken Potatoes and salt and mix well.Sauté on medium heat for 5 minutes and add the water.Add 1 tbsp of the chopped Coriander leaves and dry mango powder and mix well.
Cover and cook on medium heat for 10 minutes or until the gravy thickens.Add the rest of the Corianderleaves and Garam Masala and take off heat.Keep covered for 15 minutes and serve with hot pooris!

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