Potato Bhaji, or Aloo Sabzi, is a traditional, spicy, tangy North Indian curry that takes less than 30 minutes to prepare. This potato curry is prepared without onion and garlic, especially during Navratri festivals, Pooja, Hawans, temple prasad, bhandara, or for fasting and upvas days.
Aloo Sabzi
Potato Bhaji (sabji) is a spicy, tangy curry in which boiled, mashed potatoes are simmered in a tomato-based curry seasoned with spices. This is served at the temple feasts, bhandara, community meals, and festivals.
Aloo Sabzi, when prepared with the recipe given below, is popularly known as bhandare wale aloo ki sabji. You can also call it aloo tamatar ki sabji, curried potatoes, or Indian tomato potato curry.
This curry is no-onion, no-garlic, and you don't have to wait for bhandara. You can make it at home for any meal or on vrat days, such as Sai Guruvar, Ekadashi, and Somvar. This potato curry is made with basic kitchen ingredients, pairs well with chapati, poori, or kachori, and is ready in under 30 minutes.
Also check out our popular vrat wale paneer curry, chana masala ( no onion no garlic), vrat wale aloo , aloo rasedar, and more.
What is bhandara?
Bhandara is a free community lunch served in Hindu temples in North India. It is called samaradhane or anna prasadam here in South India. Food served during these temple feasts, poojas, and hawans is always satvik and made without any onion or garlic. The food's taste is so divine that people are willing to wait in line to enjoy this bhojanam or prasad.
Ingredients
Potatoes: Boiled and mashed. Russet potatoes are used.
Spices: Coriander, cumin, and peppercorns, along with powders like hing (asafoetida), red chile powder, turmeric, fennel, and garam masala, are used.
Oil: Any cooking oil that your family prefers. You can even add ghee for a rich flavour.
Other ingredients: Fresh ginger, green chillies, tomatoes, and coriander leaves.
Check out the recipe card for the full list of ingredients.
Preparation
- In a mortar and pestle or mixie jar, crush coriander seeds, cumin seeds and peppercorns. Keep this aside.
- You can either finely chop the green chillies and ginger, grind them in a mortar and pestle, or grind them with the tomato puree.
- Boil and mash the potatoes.
- Puree the tomatoes.
Making of aloo ki sabji (bhaji)
- Heat oil in a pan. Add the crushed coriander seeds, cumin, and peppercorns, and sauté over low heat until aromatic.
- Add the boiled and mashed potatoes, hing, ginger, and green chiles (crushed or chopped or paste), very little water, and mix.
- Next, add red chile powder, garam masala, fenel, turmeric, tomato puree, salt to taste, and water to the desired consistency, then mix well.
- Bring it to a boil, then simmer for 10 to 12 minutes, or until all the flavours are absorbed. Taste check and adjust any seasoning at this point.
- Finally, add lemon juice and coriander leaves and mix well.
- Serve hot with poori and enjoy.
Tips
- Adjust all the spices to taste.
- This tomato potato curry is vegan and vegetarian. To make it gluten-free, skip asafoetida.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
- You can add green chillies and ginger, chopped or even pureed, along with tomato, and add it.
- For fasting during Navratri, use sendha namak instead of regular salt.
Serving suggestions
- This curry tastes the best with poori, chapati, kachori, paratha, bhatura, bedmi poori, neer dosa, plain dosa, steamed rice, jeera rice, or ghee rice.
- One of the best no-onion, no-garlic recipe ideas for Navratri meals, Ashtami prasad, Shravan, Ekadashi, Sai Guruvar, temple prasad, community bhandara, and kanjak (Kanya pujan).
More Satvik Recipes
Recipe card
Potato Bhaji | Aloo Sabzi - No Onion No Garlic
Equipment
Ingredients
To crush or grind
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- ½ teaspoon Black peppercorns
To make paste or finely chop
- 1- inch Ginger
- 3 to 4 Green chillies
other ingredients for sabji
- 3 Potatoes big, boiled, and mashed
- 2 tablespoon Oil Ghee
- ¼ to ½ teaspoon Hing Asafoetida, optional
- 1 teaspoon Red chile powder
- ½ teaspoon Garam masala
- ½ teaspoon Fenel powder saunf
- ½ teaspoon Turmeric powder
- 3 Tomatoes pureed
- Salt to taste
- 1 teaspoon Lemon juice amchur powder
- 2 tablespoon Coriander leaves cilantro chopped
Instructions
Some preparations
- In a mortar and pestle or mixie jar, crush coriander seeds, cumin seeds and peppercorns. Keep this aside.1 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, ½ teaspoon Black peppercorns
- You can either finely chop green chillies and ginger, or grind them in a mortar and pestle, or even grind them along with tomato puree.1- inch Ginger, 3 to 4 Green chillies
- Boil and mash the potatoes.3 Potatoes
- Puree the tomatoes.3 Tomatoes
Making of aloo ki sabji (bhaji)
- Heat oil in a pan. Add the crushed coriander seeds, cumin, and peppercorns, and sauté on a low flame until aromatic.2 tablespoon Oil
- Add the boiled and mashed potatoes, hing, ginger and green chiles (crushed or chopped or paste), very little water and mix.¼ to ½ teaspoon Hing
- Next, add red chile powder, garam masala, fenel, turmeric, tomatoes pureed, salt to taste, and water to the desired consistency, and mix well.1 teaspoon Red chile powder, ½ teaspoon Garam masala, ½ teaspoon Fenel powder, ½ teaspoon Turmeric powder, Salt
- Bring it to a boil, then simmer for 10 to 12 minutes, or until all the flavours are absorbed. Taste check and adjust any seasoning at this point.
- Finally, add lemon juice and coriander leaves and mix well.1 teaspoon Lemon juice, 2 tablespoon Coriander leaves
- Serve hot with poori and enjoy.
Notes
- Adjust all the spices to taste.
- This tomato potato curry is vegan and vegetarian. To make it gluten-free, skip asafoetida.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
- You can add green chillies and ginger, chopped or even pureed, along with tomato and add it.
- For fasting during Navratri, use sendha namak instead of regular salt.
Nutrition
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Comments
No Comments