Name: Bhandare Wale Aloo Tamatar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 medium Boiled Potato, peeled and roughly crushed by hand, not cut; 3 medium Tomato, finely chopped or pureed; 2 Green Chili Pepper, finely chopped; 1 inch Ginger, grated; 2 tbsp Ghee, must use ghee for authentic flavor; 1 tsp Cumin Seeds, jeera; ¼ tsp Asafoetida, hing, very important; ½ tsp Ground Turmeric, haldi; 1 tsp Kashmiri Chili Powder, for bright color; 1½ tsp Ground Coriander, dhania; ½ tsp Dried Mango Powder, amchur; ½ tsp Garam Masala, sprinkled at the end; 1 tsp Salt, regular white salt; ¼ tsp Black Salt, kala namak, elevates the taste; 2 cup Water, for a soupy consistency; 2 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat the ghee in a heavy-bottomed kadai. Add cumin seeds and let them crackle. Instantly add the asafoetida (hing).
Add the grated ginger and finely chopped green chillies. Sauté for 30 seconds until aromatic.
30 sec
Lower the heat and add turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir quickly for a few seconds so the spices don't burn.
Immediately add the chopped tomatoes along with regular salt. Cook on medium heat until the tomatoes turn mushy and the ghee separates from the sides.
Add the hand-crushed boiled potatoes. Mix well and roast the potatoes with the tomato masala for 2-3 minutes.
2–3 min
Pour in the water. Stir and bring the curry to a rolling boil. Simmer for 5-7 minutes so the potatoes absorb the flavors and thicken the gravy naturally.
5–7 min
Stir in the dry mango powder (amchur), black salt, and garam masala. Simmer for one final minute.
Turn off the heat, generously garnish with fresh coriander, and serve.

How to tell it's done

A bright red, slightly runny and soupy gravy dotted with chunky, uneven pieces of soft, flavor-soaked potatoes.

Getting it right

Tip

Always crush the boiled potatoes unevenly with your hands instead of chopping them with a knife. The smaller broken bits will dissolve and thicken the gravy naturally, giving it that authentic Bhandara texture.

What to serve it with

This dish is traditionally and best served with hot, crispy Puris or Bedmi Puris.

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Ingredients