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Bhandare Wale Aloo – Taste of Pure Devotion! 🍛✨
Simple, satvik, and soul-satisfying – this no onion, no garlic aloo sabzi takes us back to those childhood bhandaras where flavors were divine and hearts were full.
Served best with puri or kachori, and that slight hint of haldi and hing… bas swaad nahi bhoolta! 😋💛

Have you tried this soulful dish lately?
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Ingredients:
2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
3 medium-sized boiled potatoes (crushed by hand)
1 bay leaf
2 cloves
1 black cardamom
½ tsp asafoetida (hing)
1 tbsp grated ginger
2 green chilies (finely chopped)
3 medium tomatoes (finely chopped)
1 tsp regular salt
½ tsp black salt
1 tsp Kashmiri red chili powder
½ tsp turmeric powder
1 tsp coriander powder
Water as needed
½ tsp kasuri methi (dried fenugreek leaves)
½ tsp garam masala
½ tsp black pepper
1 tsp amchur powder (dry mango powder)
Fresh coriander leaves
1 tsp desi ghee
A pinch of Kashmiri red chili for tadka


Process:
Prepare Masala:
Coarsely crush coriander seeds, fennel, and cumin together. This spice mix is the soul of this curry.
Temper Whole Spices:
In a pan, heat a little oil. Add bay leaf, cloves, and black cardamom.
Sauté on low flame. Add asafoetida and the freshly crushed masala.
Add grated ginger and chopped green chilies. Sauté well.
Cook Tomato Base:
Add chopped tomatoes and all dry spices: salt (regular + black), chili powder, turmeric, and coriander powder.
Add a splash of water to prevent burning and cook covered for 8–10 minutes until tomatoes soften and oil separates.
Spice Boost:
Add kasuri methi, garam masala, and black pepper. Mix well.
Add Potatoes:
Add crushed boiled potatoes to the masala. Mix well so that the flavors coat every piece.
Cook the Curry:
Add hot water for gravy consistency and cook covered on low flame for 7–8 minutes.
Finish with Tadka:
Sprinkle amchur powder and garnish with chopped coriander.
For final tempering, heat ghee in a small pan, turn off the flame, add Kashmiri chili powder, and pour it over the curry.
Cover immediately and let it sit for 10 minutes to absorb the aroma.
Serve hot with poori and optional kheer for the complete Bhandaara-style experience.