Potato Bhaji | Aloo Sabzi - No Onion No Garlic

Potato Bhaji ( Bhandare or Temple style aloo ki sabji) - Tomato Potato Curry Recipe.

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Potato Bhaji | Aloo Sabzi - No Onion No Garlic

Potato Bhaji or Aloo Sabzi is a traditional spicy and tangy North Indian style curry ready in less than 30 minutes. This potato curry is prepared without onion and garlic, especially during Navratri festivals, Pooja, Hawans, temple prasad, bhandara or for fasting and upvas Days.

Prep Time10

Cook Time20

Course: Breakfast, Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free, Vegan

Servings:

Calories: 151kcal

Author: Kushi

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 tbsp Coriander seeds, 1 tsp Cumin seeds, ½ tsp 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 tbsp 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 tsp 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 tsp Red chile powder, ½ tsp Garam masala, ½ tsp Fenel powder, ½ tsp 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 tsp Lemon juice, 2 tbsp 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