Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad. This sabzi is very different in taste; it’s tarty and very scrumptious to eat. This sabzi has a very good aroma that even if you don’t want to eat anything, you’ll crave for this sabzi.
Wash tomato, 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, mango powder as well. 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 has turned thick in consistency and releases good aroma. 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.