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Bhandarewale Aloo ki Sabzi

Famous Bhndarewale aloo ki sabzi

Recipe by Chitra Ahluwalia Pal of New York, US

6 comments
6 likes

Ingredients vegetarian 2 servings


    • 4 boiled potatoes / aloo
    • 1 cup of well beaten curd / dahi
    • ½  tbsp of ajwain /caraway, carom seeds
    • ½ tbsp of zeera / cumin
    • Salt to taste
    • ½ tbsp of turmeric powder
    • ½ tbsp of red chili powder
    • 2 green chilies
    • ½ tbsp of turmeric powder
    • ½ tbsp of ginger minced
    • 3 diced tomatoes

    Directions

    1. Boil 4 Aloo / Potatoes and keep it aside.
    2. In a non stick pan add ajwain, jeera seeds and let them splutter and little dark not burnt.
    3. Add Ginger and green chilies minced finely.
    4. Now add turmeric powder, amchoor powder, salt, red chili powder.
    5. When they are mixed together add 3 diced in cubes tomatoes.
    6. Cover the pan for 3-5 minutes till the tomatoes are really soft and the mixture turns to red color and oil leaves at end of pan.
    7. Add aloo in it and 3 cups of water and let it cook for 5-10 minutes.
    8. Mash aloo little bit and add curd let it cook for 2-5 minutes.
    9. Serve hot with puri's.

    Comments

    jean chaurasia

    I think you forgot to add oil if not every spice would burn.

    dorothy

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    mamta

    mamta

    WHY DO U NAME IT BHANDAREWALE?

    Chitra Ahluwalia Pal

    Chitra Ahluwalia Pal

    Hi Abhilasha, Thanks for your comments, I really appreciate your comments. For curd, you can beat the curd in a seperate bowl before adding in Aloo mixture. Curd will turn into thick paste now add some water in curd and stir it well then add the curd slowly keep on stirring while adding to aloo mixture. This will prevent of spotty curds. Hope this will help. Chitra

    Abhilasha Wadhwa

    Thanks! Turned out good. Simple recipe. Here are my queries/comments: 1/2 tbsp red chilli powder seems too much. I put 1/2 of that and even then it was pretty spicy, watch out for that. I personally dont like ajwain taste, so I skipped that and it still turned out pretty good. I like how Chitra limits the spices to just red chilli powder and turmeric instead of doing our usual indian spice mixtures. Also, my yogurt curdled (like the final consistency had spotty curds in it). Any suggestions how to prevent that?. I also garnished with coriander and liked that...

    salma

    salma

    how can it cook without oil?

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