Bhandare wale aloo

Serves 1
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Directions

  1. 1Crush cumin seeds, coriander seeds, and fennel seeds together in a mortar and pestle.
  2. 2Crush cumin seeds, coriander seeds, and fennel seeds together in a mortar and pestle.
  3. 3Crush cumin seeds, coriander seeds, and fennel seeds together in a mortar and pestle.
  4. 4Blend tomatoes, ginger, and green chilies into a smooth paste.
  5. 5Blend tomatoes, ginger, and green chilies into a smooth paste.
  6. 6Blend tomatoes, ginger, and green chilies into a smooth paste.
  7. 7Heat mustard oil in a pan.
  8. 8Heat mustard oil in a pan.
  9. 9Heat mustard oil in a pan.
  10. 10Add bay leaves and black peppercorns to the hot oil.
  11. 11Add bay leaves and black peppercorns to the hot oil.
  12. 12Add bay leaves and black peppercorns to the hot oil.
  13. 13Add the crushed spice mixture and kasuri methi to the pan.
  14. 14Add the crushed spice mixture and kasuri methi to the pan.
  15. 15Add the crushed spice mixture and kasuri methi to the pan.
  16. 16Pour in the tomato paste and mix well.
  17. 17Pour in the tomato paste and mix well.
  18. 18Pour in the tomato paste and mix well.
  19. 19Add salt, turmeric powder, and red chili powder to the mixture.
  20. 20Add salt, turmeric powder, and red chili powder to the mixture.
  21. 21Add salt, turmeric powder, and red chili powder to the mixture.
  22. 22Cook the mixture until the oil separates.
  23. 23Cook the mixture until the oil separates.
  24. 24Cook the mixture until the oil separates.
  25. 25Roughly mash the boiled potatoes and add them to the pan.
  26. 26Roughly mash the boiled potatoes and add them to the pan.
  27. 27Roughly mash the boiled potatoes and add them to the pan.
  28. 28Mix the potatoes with the मसाला.
  29. 29Mix the potatoes with the मसाला.
  30. 30Mix the potatoes with the मसाला.
  31. 31Add hot water and cook thoroughly.
  32. 32Add hot water and cook thoroughly.
  33. 33Add hot water and cook thoroughly.
  34. 34Garnish with fresh coriander leaves.
  35. 35Garnish with fresh coriander leaves.
  36. 36Garnish with fresh coriander leaves.
  37. 37Serve the Bhandare wale aloo with pooris.
  38. 38Serve the Bhandare wale aloo with pooris.
  39. 39Serve the Bhandare wale aloo with pooris.

Ingredients

  • cumin seeds
  • cumin seeds
  • cumin seeds
  • coriander seeds
  • coriander seeds
  • coriander seeds
  • fennel seeds
  • fennel seeds
  • fennel seeds
  • tomatoes
  • tomatoes
  • tomatoes
  • ginger
  • ginger
  • ginger
  • green chilies
  • green chilies
  • green chilies
  • mustard oil
  • mustard oil
  • mustard oil
  • bay leaves
  • bay leaves
  • bay leaves
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • kasuri methi
  • kasuri methi
  • kasuri methi
  • salt
  • salt
  • salt
  • turmeric powder
  • turmeric powder
  • turmeric powder
  • red chili powder
  • red chili powder
  • red chili powder
  • boiled potatoes
  • boiled potatoes
  • boiled potatoes
  • hot water
  • hot water
  • hot water
  • coriander leaves
  • coriander leaves
  • 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.