Aloo,potatoes are made in various types, dahi wale aloo,aloo jeera,aloo roast,aloo ka Bharta. ……it’s a never ending list.Every house old has its unique recipe of aloo.
This recipe is known as bhanarewale aloo as it is made in Gurdwaras during Langar and is mostly served with puria.
This is a very simple,mild spicy vege made using boiled aloo. In this dish aloo is not chopped but just unevenly broken into peices with hand.
500 gm Potatoes cleaned,boiled and deskinned.
2 large Tomatoes
3 Green Chillies.
1 inch piece of Ginger.
2 tbsp Oil.
1 tsp Jeera.
1/4 tsp Asafoetida (Hing)
1/2 tsp Turmeric powder (Haldi)
2 tsp Dhana powder.
1 tsp Red Chilli powder
1 tsp Garam Masala.
1/4 tsp Amchur Powder.
2 tbsp chopped Corriander leaves.
Salt to taste.
Boil and peel potatoes,keep aside.
In a mixie make paste of tomatoes,green chillies and ginger,keep aside.
Heat oil in a pan,add jeera,asafoetida, turmeric powder and dhana powder.
Mix well,now add tomato paste,mix well and cook till oil separates.
Add potatoes broken into peices by hand.leave some peices big and some small.
Mix well with masala.Add salt and chilli powder.
Add 2 cups Water, mix well and let it come to boil.
Add chopped corriander leaves, amchur powder And garam masala.
Mix well and let it simmer on medium heat for 5 to 7 minutes.
Remove in a serving bowl and serve hot with puris.
Tip:Boiled peas can also be added to this recipe.
Happy Cooking! ! !