A beautiful and special potato recipe that is made especially in temples and gurudwaras. This is a deliciously mouth-watering and full of flavours dish that goes perfectly with hot puffed puris. BHANDAREWALE ALOOIngredients3 large potatoes, boiled, peeled and cut into 1 inch pieces½ tbsp oil1 tbsp ghee½ tsp cumin seeds1 inch ginger, coarsely crushed½ tsp asafoetida (hing)2-3 green chillies, choppedSalt to taste¼ tsp turmeric powder1 tsp red chilli powder2 tsps coriander powder1½ cups fresh tomato puree ¼ tsp dry fenugreek leaves (kasuri methi)A small pinch of dry fenugreek leaves (kasuri methi) powder2 tsps chopped fresh coriander leaves + for garnish¼ tsp dry mango powder (amchur)Method1. Heat oil and ghee in a non-stick pan, add cumin seeds and let them change colour. Add ginger and asafoetida and sauté for a few seconds.2. Add green chillies and sauté for 30 seconds. Add 2 tbsps water, mix and cook for a minute.3. Add salt, turmeric powder, red chilli powder and coriander powder and mix well. Add tomato puree, mix and cook for 5 minutes or till the fat separates.4. Add potates and kasuri methi and mix well. Add dry fenugreek leaves powder and coriander leaves and mix. Cover and cook on low heat for 10 minutes.5. Mash the potatoes lightly with the back of a spoon.6. Add dry mango powder, mix and switch the heat off. Transfer the bhandareale aloo into a serving bowl. 7. Garnish with coriander leaves and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #BhandarewaleAloo
