Bhandarewali aloo ki sabzi (Indian Potato Curry)

Name: Bhandarewali aloo ki sabzi (Indian Potato Curry)
Total time: 2400 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 6 potatoes; 2 tomatoes; 1 tbsp ginger Juliane; 3 green chillies,slited; 2 tbsp finely chopped coriander; 1 tbsp coriander cumin powder; 1 tbsp red chilli powder; 1 tsp turmeric powder; 1 tsp kasuri methi; 1 tsp garam masala; 1 tsp dry mango powder; 2 tbsp ghee; Whole dry spices:; 1 tsp fenugreek seeds; 1 tsp black pepper powder; 1 tsp cumin seeds; 1 tsp nigielia seeds (kalongi); 2 dry red chillies; 1 bay leaf; 3 green cardamom; 2 cloves; 2 small pieces cinnamon; Salt to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

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Bhandara is a term used mostly in Hindu communities for community kitchens which serves free meals to the people visiting the temple. Also, food is served to the people sitting right outside the temple. Usually this is done on festive occasions as a part of worshipping the lord and served as a 'Prasad'. Langar, bhog and Annadanam is also similar to Bhanadara. Bhanadara word has originated from Hindi word 'Bhandar' which means storage in English. There is a no exact meaning or word for 'Bhandara' in English butnwe can call it as "Public Feast" or "Community Kitchen".
Food served in Bhandara is very delicious and flavourful. It is said that it is hard to prepare such a delcious food/sabzi at home with the same taste. As in bhandara it is cooked in large quantity while when we are making at home quantity is less. Here I have tried to make bhandare wali aloo ki sabzi at home and it turned out so flavourful and delicious. Generally it is served with puris but I served it with bhakhri.

Deepa Rupani @dollopsbydipa

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Ingredients

40 minutes

4 persons

6potatoes
2tomatoes
1 tbspginger Juliane
3green chillies,slited
2 tbspfinely chopped coriander
1 tbspcoriander cumin powder
1 tbspred chilli powder
1 tspturmeric powder
1 tspkasuri methi
1 tspgaram masala
1 tspdry mango powder
2 tbspghee
Whole dry spices:
1 tspfenugreek seeds
1 tspblack pepper powder
1 tspcumin seeds
1 tspnigielia seeds (kalongi)
2dry red chillies
1bay leaf
3green cardamom
2cloves
2small pieces cinnamon
Salt to taste

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Steps

40 minutes

1

Pressure cook poatoes, peeland roughly break them with hands. (You can chop them in big dices too.) Chop tomatoes and grind them.
2

Heat pan and dry roast all whole spices till they turn aromatic,on low flame. Then add ghee and let it melt on slow flame.
3

Once ghee is melted, add ginger, green chillies and saute it for few seconds. Add grinded tomatoes and sauté it till ghee separates.
4

Further, add dry spice powders and sauté them.for a couple of minutes.
5

Add boiled potatoes and mix. Also add garam masala and kasuri methi.
6

Now it's time to add 3-4 cups of water and salt. After one boil, let it simmer for 8-10 minutes.
7

Lastly add chopped coriander and turn off the heat.
8

Serve hot with any Indian bread.