This sabzi is usually prepared with pooris during bhandara. It is very different from a regular aloo ki sabzi and has a very good aroma.
Serves: 4 to 5
Time to prepare: 30 minutes
Potatoes – 500 grams (6 to 7 medium size) (boiled)
Tomatoes – 2
Green chilly – 2
Ginger – 1 inch piece
Green coriander – 2 to 3 tbsp (finely chopped)
Refined oil or ghee – 3 to 4 tbsp
Cumin seeds – ½ tsp
Asafoetida – 1 pinch
Turmeric powder – ¼ tsp
Coriander powder – 2 tsp
Mango powder – ½ tsp
Garam masala – 1 tsp
Salt – as per taste
* Wash tomatoes, green chilly and ginger thoroughly, chop in big chunks and grind.
* Peel potatoes and crush into big chunks.
* Heat some oil in a wok. When ghee is hot, add cumin and asafoetida into it. After sauteing cumin seeds, add turmeric powder and coriander powder. Now add tomato-green chilly-ginger paste, red chilly and saute the masala until oil starts separating from it.
* After sautéing the masala, add potatoes and stir for 2 minutes. Add 1.5 cup of water, and mango powder. When the sabzi simmers once, add garam masala and green coriander in the sabzi. Cover the sabzi and cook on low flame for 5 to 6 minutes.
* Sabzi will turn thick in consistency. Take out the sabzi in a bowl and garnish with some green coriander.
* Serve piping hot bhandarewale aloo sabzi with steaming hot poori or paranthas and relish eating.
Garam masala is the main ingredient here. It would be better if you use homemade garam masala. You can even use freshly ground garam masala.