Serves 1
Directions
- 1Crush cumin seeds, coriander seeds, and fennel seeds together in a mortar and pestle.
- 2Blend tomatoes, ginger, and green chilies into a smooth paste.
- 3Heat mustard oil in a pan.
- 4Add bay leaves and black peppercorns to the hot oil.
- 5Add the crushed spice mixture and kasuri methi to the pan.
- 6Pour in the tomato paste and mix well.
- 7Add salt, turmeric powder, and red chili powder to the mixture.
- 8Cook the mixture until the oil separates.
- 9Roughly mash the boiled potatoes and add them to the pan.
- 10Mix the potatoes with the मसाला.
- 11Add hot water and cook thoroughly.
- 12Garnish with fresh coriander leaves.
- 13Serve the Bhandare wale aloo with pooris.
Ingredients
- cumin seeds
- coriander seeds
- fennel seeds
- tomatoes
- ginger
- green chilies
- mustard oil
- bay leaves
- black peppercorns
- kasuri methi
- salt
- turmeric powder
- red chili powder
- boiled potatoes
- hot water
- coriander leaves
Equipment
mortar and pestleblenderpan
Tips
- This recipe is made without onion or garlic, making it suitable for religious occasions.
- Ensure the mustard oil is well-heated before adding spices.
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