'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 ALOO Ingredients 3 large potatoes, boiled, peeled and cut into 1 inch pieces ½ tbsp oil 1 tbsp ghee ½ tsp cumin seeds 1 inch ginger, coarsely crushed ½ tsp asafoetida (hing) 2-3 green chillies, chopped Salt to taste ¼ tsp turmeric powder 1 tsp red chilli powder 2 tsps coriander powder 1½ cups fresh tomato puree ¼ tsp dry fenugreek leaves (kasuri methi) A small pinch of dry fenugreek leaves (kasuri methi) powder 2 tsps chopped fresh coriander leaves + for garnish ¼ tsp dry mango powder (amchur) Method 1. 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/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #BhandarewaleAloo'
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