CLASSIC ALOO KI SABZI/BHANDAARE VALI ALOO KI SABZI/NO ONION-GARLIC ALOO KI SABZI
Bhandaare vale aloo ki sabzi is no onion-garlic sabzi that is cooked in temples or community kitchens to serve the deity. This divine sabzi is one of the several dishes prepared for prasaad. This classic aloo ki sabzi makes the best pair with pooris (fried flatbread) and holds the topmost position on authentic Indian breakfast menus. There might be none who won’t relish this divine sabzi with pooris. In bhandaras this sabzi and poori are served with mix vegetable sabzi, kaddu ki sabzi, and raita
As this is no onion sabzi; the thickness of the gravy comes with besan(chickpea flour) which is roasted in oil with a number of whole and powdered spices. Pureed tomatoes add a tasteful flavor to the aloo ki sabzi. When the tomato masala is cooked, the boiled potato cubes are added and roasted for a minute. Water is added to the gravy and cooked to perfection. This super tasty finger-licking aloo ki sabzi is ready to be served hot with other goodies.
Prep Time – 10 minutes
Cook Time – 10 minutes
Course – Main
Cuisine – Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Boiled aloo/potatoes/उबले आलू- 5-6 nos
• Cooking Oil/tel/तेल – 3 tbsp
• Tomatoes/टमाटर – 2 medium
• Ginger / अदरक- 1-inch piece
• Green chillies/ हरी मिर्च- 1-2
• Chickpea flour/besan/बेसन – 1 tbsp
• Salt/namak/नमक – 1-2 tsp
• Water for gravy/ पानी – 2 cups
● SPICES – WHOLE AND POWDERED
• Red chilly powder/लाल मिर्च पाउडर – 1 tsp
• Asafoetida/हींग 1/2 tsp
• Coriander powder/धनिया पाउडर- 1 tsp
• Turmeric powder/ हल्दी पाउडर- 1 tsp
• Water/ पानी- 2 cups + 2 tbsp
• Tej patta/bay leaf /तेज पत्ता- 1-2 nos
• Whole black pepper/काली मिर्च – 4-5
• Badi/black pepper/बड़ी इलायची – 1 no
● PREPARATIONS TO BE DONE
1 – Boil potatoes until they get softened. *Add the peel of a lemon to avoid blackening of cooker
2 – Blend tomatoes, ginger, and green chilies to make puree
3 – Add 2 tbsp water, besan, salt, turmeric, red chili, and coriander powder, and asafoetida to a bowl and mix well. Keep aside
4 – Peel boiled potatoes and chop into small-medium chunks
● METHOD
1 – Heat oil in a kadahi and add all the whole spices like cumin, bay leaf, cinnamon, black pepper, and black cardamom. Allow all the spices to splutter
2 – Now add water-diluted chickpea flour and powdered spices. Roast the spices for a minute in the oil
3 – Add tomato puree and roast until the masala leaves oil on the sides
4 – Add boiled and cubed potatoes. Roast them in the masala
5 – Add water now and cover the pan with a lid. Allow a few boils until the potatoes are cooked well with the gravy
6 – Aloo ki sabzi is cooked to perfection. Serve this sabzi with poori, mix vegetable sabzi, and boondi ka raita
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