If you have ever attended a pooja, hawan or any temple event in North India, you must have come across a delicious curry made with potatoes known as Bhandare Wale Aloo ki Sabzi.
This is a light, flavourful, vegan, no onion no garlic (satvik), beginner-friendly, curry served in community meals which are called as Bhandaras, hence the name.
This irresistible, spicy and tangy aloo ki sabzi (potato curry) is often enjoyed with hot puffed puris making it a simple yet soul-satisfying meal.
About Bhandare Wale Aloo Ki Sabzi
Bhandare Wale Aloo is also called as Halwai Wale Aloo and is prepared using basic ingredients like boiled potatoes, tomatoes, ginger, green chillies and aromatic Indian spices.
As this is a no onion no garlic dish (satvik recipe), this makes a perfect dish for pooja offerings or even for fasting days. The texture of the curry is thin with slight tangy flavours from tomatoes and has that warmth of spices.
What makes this dish so special is the tradition itโs built upon and its rich cultural heritage. This bhandrawale aloo ki sabzi are usally prepare by skilled community cooks who have perfected the art of balancing the flavours without the use of heavy additions of masalas, onions and garlic.ย Hence this aloo poori is light on stomach but still packed with irresisitable flavours.ย You will often find this kind of aloo curry at roadside dhabas all across North India where they are served with delicious bedmi poori ( Urad Dal Pooris) or with kachoris.
This bhandare wale aloo ki sabzi made without onion or garlic, isnโt made just during festivals or special occasions. Itโs perfect for anytime you want to have a simple, satisfying and tasty meal.
At home, we often make these as a Sunday meal with either whole wheat puri, bedmi puri, or even pav (Indian Bread) and some steamed rice. And if you are in the mood to try something different, you can always tweak the recipe by adding some green peas or using baby potatoes instead of regular ones.
Whether you call this dish as Bhandare wale aloo, Halwai style aloo, or Temple style aloo curry, this dish is a beautiful example of how simple and delicious Indian food can be without adding lots of spices and herbs, but still comes out incredibly tasty. Not to forget plant-based as well.
Other popular and loved versions of potato curries all across India include, Mathura ke Dubki Wale Aloo, Maharashtrian Batata Bhaji, Uttarkahand Special โ Aloo Ke Gutke, South Indian Poori Masala and everyday kind of aloo curry. Each one of these variations has its unique taste.
So the next time you are in the kitchen wondering what to make, give this simple yet delicious Bhandare Wale Aloo Ki Sabzi a try and itโs sure to be a hit. And be rest assured, you wont miss the onion or garlic at all. ย
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
Is Bhandare Wale Aloo Ki Sabzi a vegan dish?
Yes, Bhandare Wale Aloo Ki Sabzi is completely vegan. Itโs made with simple plant-based ingredients.
Can I add other vegetables to this Bhandare Wale Aloo Ki Sabzi?
Yes, vegetables like green peas, cauliflower, carrots not only enhances the flavour of this curry but instead increases the nutritional value of this dish.
Can I use baby potatoes instead of regular potatoes to make Bhandare Wale Aloo Ki Sabzi?
Yes, you can use baby potatoes instead of regular ones. These absorb more flavour.
Can I make Bhandare Wale Aloo Ki Sabzi without tomatoes?
Yes, instead of using tomatoes, you may add amchur (dry mango powder) or curd to give it a mild tanginess. Adding curd will give it a creamy texure too.
Can I use onion and garlic to make Bhandare Wale Aloo Ki Sabzi?
Yes, you may add finely chopped onions along with tomatoes and use ginger-garlic paste to enhance the taste of this delicious and simple potato curry.
Variations
Matar Aloo โ You can add green peas to this potato curry. The sweetness of the peas perfectly complements the spicy flaovurs of curry.
Using Baby Potatoes โ Instead of using regular potatoes, you may use baby potatoes which absorbs the flavours of the curry even more.
Adding Onion & Garlic โ You may add finely chopped onions and garlic paste to this curry which gives a very different taste.
Adding Cauliflower โ You may also add cauliflower to the curry to make it an Aloo Gobi version. The cauliflower will soak up all the lovely flavours and add more nutrition to this dish.
Serving Suggestions
With Whole Wheat Puri โ This is the classic combination to enjoy this Bhandare Wale Aloo Ki Sabzi. The hot,crispy puffed pooris pairs perfect with this flavour puris making them irresisitable and finger-licking.
With Bedmi Puri or Kachori โ Serve this spicy and tangy potato curry with urad dal puris or with crispy kachoris. This combinatioan is simply divine.
With Flatbreads โ For a light meal option, serve this curry with soft phulkas or chapatis or tawa paratha. This combination is perfect for everyday meal.
With Rice โ This Bhandare Wale Aloo Ki Sabzi also pairs best with plain steamed rice or jeera rice for hat light yet satisfying meal. The beautiful flavours of curry blend very well with the rice.
With Bread โ For a lazy meal option, pair it with bread which soaks up all the delicious flavours.
Storage Options
Bhandare Wale Aloo Ki Sabzi stays good for up to 3 days in the refrigerator. Store it in an airtight container. Reheat before serving.
You may also need to adjust the quantity of water while reheating to bring the curry back to its original consistency. This potato curry tastes even better the next day.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Aloo (Potato) Recipes
Maharashtian Kanda Batata Rassa (Simple Potato Curry), Pahadi Aloo (Spicy Potato Stir-Fry), Aloo Baingan Curry (Eggplant Potato Curry), Aloo Matar (Green Peas Potato Curry)
How to make Bhandarewale Aloo Ki Sabzi Step-By-Step
Note:
To make this potato curry little bit sweet and tangy, you may add one teaspoon of jaggery or sugar to balance out the tartness from the tomatoes.
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Recipe Card
Bhandarewali Aloo Ki Sabzi | Temple Style Potato Curry
Ingredientsย ย
- 5 Potatoes, boiled
- 1 Bay Leaf (Tej Patta)
- 1 Black Cardamon (Badi Elaichi)
- 4-5 Black Pepper Corns
- 3 Cloves (Lawang)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds (Saunf)
- 1/4th teaspoon Hing (Asafoetida)
- 2 Dry Red Chillies
- 1 teaspoon Ginger, grated
- 2 Tomatoes, roughtly choppped
- 1 tablespoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Kasuri Methi (Dry Fenugreek Leaves)
- 3 Green Chillies
- 1/2 teaspoon Raw Mango Powder (Amchur Powder)
- Salt to taste
- 2 teaspoon Coriander Leaves
- 2 tablespoons Oil
Instructionsย
- Boil potatoes, peel of the skin and mash them roughly.
- Heat oil in a sauce pan, add whole spices, bay leaf, black cardamon, cloves and black pepper corns.
- Add cumin seeds, fennel seeds, hing (asafoetida) and dry red chillies. Saute for 5 seconds.
- Add roughly chopped tomatoes and mix well. Cook tomatoes till tender.
- Add spices, kashmiri red chilli powder, turmeric powder, coriander powder, garam masala powder, kasuri methi and salt.
- Add some water to avoid spices from burning. Let this masala cook for 2-3 minutes on low flame.
- Now add boiled and mashed potatoes and mix well.
- Add 2 cups of water to make the gravy. Adjust the quantity of water as per your preference.
- Add green chillies, slit in between. At this stage, check for seasoning and adjust accordingly.
- Cover and let the potatoes simmer for 4-5 minutes.
- Lastly, garnish the aloo sabzi with fresh coriander leaves.
- Delicious Bhandarewale aloo ki sabzi is ready to serve.
- You may serve it along with bedmi puri, paratha, rice or bread.
