When I crave for something simple yet soulful, I always turn to potato. Today, I am writing about Bhandare Wale Aloo ki Sabzi, a no onion, no garlic recipe that also adheres to all other fasting requirements of North Indians.

Bhandare Wale Aloo ki Sabzi: Vrat ka Khana
Bhandare Wale Aloo ki Sabzi: Vrat ka Khana

For the past few years, during Navratri, a Punjabi family in our apartment complex has been organising Mata ki Chowki followed by a Bhandara. A Bhandara is the meal served after a religious function and is strictly Sattvic in nature.

Do try my recipes for Upvas ka Dhokla, Dahi Sabudana, and Sabudana Khichdi.

I first tasted this Bhandare Wale Aloo ki Sabzi at this function, and have been meaning to write about it ever since. This past weekend, I wanted a “different” yet comforting meal, and so decided to make this dish, which is sometimes also called Vrat Wale Alu ki Sabzi, along with Rajgira Puri. I am happy I made it because it turned out to be a satisfying Sunday lunch. 🙂

The best part about this dish is how simple it is to make and how quickly it gets done. There is a version of this recipe I saw in which the gravy was made first, and then raw potato pieces were added to it. The whole mix was then pressure cooked. That would simplify the process further.

Recipe for Bhandare Wale Aloo ki Sabzi

Bhandare Wale Aloo ki Sabzi | Vrat Wale Alu ki Sabzi

This is the recipe for the famous North Indian potato dish called Bhandare Wale Aloo ki Sabzi. Sometimes also called Vrat Wale Alu ki Sabzi, this "no onion, no garlic" dish is served as a part of the Bhandara; the Sattvic meal served after a Pooja or Havan in North India.
Prep Time 10 mins
Cook Time 20 mins
Course Accompaniment, Dinner, Lunch
Cuisine Indian, North Indian, Punjabi
Servings 4

Ingredients
  

  • 3 Medium Size Potatoes (~250 gms)

To Be Ground

  • 3 Medium Sized Tomatoes (~125 gms)
  • 2-3 Green Chillies
  • 1" Ginger (~1 tsp Grated)

Spices

  • 2 tsp Coriander Powder
  • 1/4 tsp Turmeric
  • 3/4 tsp Amchur or Dried Mango Powder
  • 3/4 tsp Garam Masala
  • 1 tsp Red Chilli Powder (Optional; Not to be added on fasting days)

Other Ingredients

  • 1 tbsp Oil
  • 1 tsp Jeera, Cumin Seeds
  • 1 Large Pinch Asafoetida, Hing
  • 1 Handful Chopped Fresh Coriander

Instructions
 

Getting the Potatoes Ready

  • Boil the potatoes. I pressure cook whole potatoes.
  • Let them cool and peel them.
  • Cut them into 1" pieces, or break by hand into large chunks.

Making the Tomato Paste

  • Grind the tomato, green chillies, and ginger into a coarse paste.

Making the Bhandare Wale Aloo ki Sabzi

  • In a heavy-bottomed vessel, heat the oil.
  • Add the jeera and hing.
  • Stir-fry till the jeera starts to change colour.
  • Add the tomato paste and stir-fry till it dries out a bit. Traditionally, there is a lot more oil used and you fry the paste till the oil starts to ooze out from the sides.
  • Add tumeric, coriander, amchur, and garam masala powders. If you are using red chilli powder, add it now.
  • Mix well, and cook for a minute.
  • Add the boiled potato and mix well.
  • Add 1 to 1.25 cups water, salt and boil the Vrat Wale Alu ki Sabzi till it thickens a bit. You could also mash one or two pieces of the potato to thicken the gravy a bit.
  • Turn off the heat and add the chopped coriander.
  • Serve hot Bhandare Wale Aloo ki Sabzi with with Rajgira Puri, Singhare ke Atte ki Puri or then plain Puris or Rotis.
Keyword Alu ki Sabzi, Bhandare Wale Aloo ki Sabzi, Upvas ka Khana, Vrat ka Khana, Vrat Wale Alu ki Sabzi
Vrat Wale Alu ki Sabzi
Vrat Wale Alu ki Sabzi

How to Make Vrat Wale Alu ki Sabzi

Getting the Potatoes Ready

  1. Wash the potatoes well and boil them till done. I pressure cook whole potatoes.
  2. Let the potatoes cool and the peel them.
  3. Cut the potatoes into 1″ pieces. Traditionally, the potatoes are broken by hand into large chunks.

Making the Tomato Paste

  1. To make the base for the gravy, grind the tomato, green chillies, and ginger into a coarse paste. If you want a spicy gravy, add more green chillies at this stage.

Making the Bhandare Wale Aloo ki Sabzi

  1. In a heavy-bottomed vessel, over medium flame, heat the oil.
  2. Add the jeera and hing, and stir-fry till the jeera starts to change colour.
  3. Now add the ground tomato-chilli-ginger paste and stir-fry till it dries out a bit. Traditionally, there is a lot more oil used and you fry the paste till the oil starts to ooze out from the sides.

  4. Now add the dry spice powders: turmeric, coriander powder, amchur, garam masala, and sendha namak (or plain salt). If you are using red chilli powder, add it now. During a fast, red chilli powder cannot be used.

  5. Mix well and cook for a minute.
  6. Now add the boiled potato pieces and mix well with a gentle hand.
  7. Add 1 cup water and boil the Vrat Wale Alu ki Sabzi till it thickens a bit. If the gravy is too watery, you could mash one or two pieces of the potato to thicken it.

  8. Turn off the heat and add the chopped coriander, and mix.
  9. Serve hot Bhandare Wale Aloo ki Sabzi with with Rajgira Puri, Singhare ke Atte ki Puri or then plain Puris or Rotis.
Bhandare Wale Aloo ki Sabzi | Vrat Wale Alu ki Sabzi
Vrat Wale Alu ki Sabzi

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