Bhandarewale Aloo Ki Subzi: Flavorful Potato Curry for Fasting Days
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About Bhandarewale Aloo Ki Subzi: Flavorful Potato Curry for Fasting Days
Craving a flavorful dish that's both simple and perfect for fasting? This Bhandarewale Aloo Ki Subzi is a divine potato curry, bursting with aromatic spices and ideal for auspicious occasions like Navratri.Tender potatoes simmer in a vibrant tomato-based gravy, infused with the warmth of ginger, the zing of green chilies, and a medley of fragrant spices. This no onion, no garlic recipe is surprisingly quick to make.Experience the delicious side of fasting with this satisfying subzi. Pair it with hot pooris or roti for a truly unforgettable meal.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Produce
- 6 Potatoes peeled and coarsely broken (do not cut with a knife)
- 4 medium Tomatoes chopped
- 1 inch Ginger chopped
- 3 Chilies green, minced
- 2 tbsp Coriander Leaves chopped
Spices and Flavorings
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Mango Powder amchur, dry
- 2 tsp Salt or to taste
- ½ tsp Cumin Seeds
- 1 tsp Asafoetida hing
- 1 tsp Kashmiri Chili Powder red
- 2 tsp Garam Masala
Instructions
- In a blender or food processor, combine the tomatoes, ginger, and green chilies. Blend into a smooth paste. Set aside.
- Heat the oil in a large pot or pan over medium heat. Add the cumin seeds and asafoetida. Once they crackle, add the turmeric powder and coriander powder. Mix well.
- Add the tomato-ginger-chili paste to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the water evaporates and the oil starts to separate from the mixture. This step is crucial for developing the flavor of the spices and deepening the color of the curry.
- Add the coarsely broken potatoes and salt to the pot. Mix well and sauté for another 5 minutes, allowing the potatoes to absorb the flavors of the spices.
- Pour in the water, add 1 tablespoon of chopped coriander leaves, and the dry mango powder. Mix well.
- Cover the pot and let it simmer over medium heat for 10 minutes, or until the gravy thickens slightly and the potatoes are cooked through. Check for doneness by piercing a potato with a fork; it should offer little resistance.
- Stir in the remaining coriander leaves and garam masala. Remove from heat and keep covered for 15 minutes to allow the flavors to meld. This resting period enhances the taste and aroma of the subzi.
Recipe Notes
Good To Know
- For a thicker, more rustic texture, lightly mash some of the cooked potatoes directly in the curry before serving; this will help the gravy cling better to pooris or kuttu parathas.
- If making the subzi for fasting (vrat), use sendha namak (rock salt) instead of regular table salt and check that your turmeric and coriander powders are pure and unadulterated, as blends may sometimes include non-vrat ingredients.
- To enhance the tang, sprinkle a bit more dry mango powder (amchur) just before serving, or add a squeeze of lemon juice for extra brightness if amchur is unavailable.
- Leftovers can be transformed into a delicious filling for vrat-friendly wraps or kuttu dosas—just cook down the curry further, allow it to cool, and use as a stuffing.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies during cooking.
- For a richer flavor, try adding a teaspoon of ginger-garlic paste along with the onions.
- Garnish with fresh cilantro or coriander leaves just before serving for a pop of color and freshness.
Storage Instructions
- Store leftover potato curry in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 86kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 760mgFiber: 2gSugar: 1g
Amrita Iyer
Articles: 68
7 Comments
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This looks so good! Appreciate the share.
Great recipe! I’m eager to try it.
This is so tempting! Thank you.
Looks so delectable! Thanks for posting.
yeh hai station wale aloo!
Superb as always, Amrita
Such a scrumptious dish! Thank you.