Food in Bhandara has a distinct flavour. Bhandara’s potato veggie looks delicious when paired with puri.
After consuming Bhandara vegetables once, an individual may feel compelled to consume them frequently. We keep trying to replicate the taste of Bhandara at home, but we are never able to.
I likewise gave it two or three tries until I achieved the ideal Bhandara flavour. Thus, I’m going to share with you today a really basic recipe for Bhandara vegetables using homemade spices.
You may use all of the following components to make this vegetable: whole coriander, black pepper, cloves, cinnamon bits, tomato, garam masala, and Kasuri fenugreek, which is added right away and gives it a taste similar to Bhandara vegetable. This is very important to remember; otherwise, the dish won’t taste like a vegetable like Bhandara.
So why not get started and quickly learn how to prepare this delicious Bhandara potato curry?
4
servings5
minutes10
minutes15
minutesAlthough you have probably eaten potato vegetables a lot, have you ever attempted to prepare Bhandara vegetables at home? Don’t worry if you tried it and it didn’t work. I’ve brought Bhandara vegetables for you today, which I cooked using spices I created myself. Made with it it tasted just like Bhandara, so please give it a try and let us know whether your veggie ended up tasting similar to Bhandara or not in the comment section.
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Ingredients
Boiled potatoes – 500 grams
Mustard oil – 3 spoons
Ghee – 1 tablespoon
Fennel – ½ tsp
Bay leaf – 1
Cinnamon stick – 1
Salt – ½ teaspoon as per tasted
Black pepper powder – 1 tsp
Dry mango powder – ⅓ tsp
Garam masala powder – ½ tsp
Asafoetida – 1 pinch
Whole coriander – 1 teaspoon
Coriander powder – ½ teaspoon
Coriander leaves – 1 tablespoon
Ginger – 1-inch piece
Tomato – 2 (pasted)
Green chilli – 2 (finely chopped into rounds)
Cumin – ½ tsp
Whole red chilli – 2
Degi red chilli – ½ tsp
Kashmiri red chilli powder – 1 tbsp
Cloves – 3
Black pepper – 4
Kasuri Methi – 1 teaspoon
Directions
- To make Bhandara potato curry, first of all, we will boil the potatoes, so for boiling the potatoes I have taken medium-sized potatoes.
- Pour a glass of water, close the lid of the cooker, heat it for 1 whistle on high flame and 1 whistle on medium flame turn off the gas and let the cooker cool down.
- When the pressure cooker cools down, take out the potatoes, peel them and break them into thick pieces with your hands. We do not have to cut them with a knife and mash 2-3 potatoes and keep them aside so that they mix well with the gravy. go
- On the other hand, put mustard oil in the pan and heat it, add one spoon of ghee and heat both together.
- And when it gets hot, we will add cumin, whole coriander, fenugreek seeds, black pepper, cinnamon stick, bay leaf and whole red chilli and fry for 10 seconds. After that add ginger and green chillies to it.
- Fry both things for a few seconds, after that first add Kashmiri red chilli powder, mix it and also add salt. Along with salt, we will also add tomato puree to it, otherwise, there is a fear of the spices getting burnt. Now while the tomatoes are roasting, let’s prepare the batter for all the spices.
- This will be accomplished by taking a ball, filling it with all the spices, adding two to four spoonfuls of water, mixing it with a spoon, and then placing it in a skillet with tomatoes to cook.
- All of the spices should now be fried until oil begins to emerge on top of them. Add potatoes to the oil as soon as they appear over the seasonings. Fry the potatoes for two minutes, along with the seasonings. Add water according to the gravy next.
- Bring to a rolling boil, remove from the heat, stir in the green coriander, and serve in a ball.
- The hot curry of potatoes, Bhandara, is prepared.
Did you make this recipe?
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