Believe me guys, this turned out to be one of the most delicious Bandhare Wali Aloo Ki Sabzi I’ve ever made! 😍 This simple, no-onion no-garlic curry is perfect when you’re craving something spicy, tangy, and comforting. The best part is that it comes together quickly with basic ingredients we all have at home.
This style of aloo sabzi is often served at fairs, weddings, and street-side stalls with hot, fluffy pooris or crisp kachoris. The combination of soft potatoes simmered in a thin, spicy-tangy gravy makes it absolutely irresistible. Once you try it, I’m sure it will become a regular at your Sunday breakfast or festive spread!
Ingredients:
- Boiled potatoes – 5-6 medium
- Tomatoes – 3-4 (pureed)
- Ginger – 1 inch (grated)
- Green chilies – 2 (chopped)
- Asafoetida (Hing) – a pinch
- Cumin seeds – 1 tsp
- Fennel Seeds (sauf) Cumin Seeds Coriander seed
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Kasuri Methi 1 tsp
- Black pepper – tsp
- Red chili powder – 1 tsp
- Garam masala – ½ tsp
- Chaat Masala
- Fresh coriander leaves – for garnish
- Salt – to taste
- Oil – 2 tbsp
How to make
Step 1 - Heat oil in a pan, add asafoetida and cumin seeds, Fennel Seeds (sauf) Cumin Seeds Coriander seeds, Green Chilli chopped, Chopped Ginger let them splutter.
Step 2 - Add tomato puree along with turmeric, coriander
powder, red chili powder, and salt. Cook until the masala releases oil.
Step 3 - Add the broken potatoes and mix well and then add
black pepper, garam masala, kasuri methi and chaat masala.
Step 4 - Pour 2–3 cups of water (the curry should be thin
and soupy) and let it boil for a few minutes.
Step 5 - Finish with chopped coriander leaves.
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