Ingredients
Method
- 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.
Video
Notes
To make this curry taste sweet and tangy, you may add a teaspoon of jaggery or sugar making it a khatti meethi aloo ki sabzi.