Whole Spices for Aromatic Bhandara Wala Aloo

 

A quick tadka gives Bhandara Wala Aloo much of its aroma. Hing and jeera go into the hot oil or ghee first. Lightly crushed coriander seeds, saunf and black pepper follow, along with ginger and green chilli.

Stir the spices briefly so they release their fragrance without burning. Add the tomatoes and powdered spices, then cook the base before mixing in the hand-crushed potatoes. Keep the gravy slightly loose with hot water and finish with amchur and garam masala.

This simple order helps each ingredient contribute to the final flavour. See the complete aloo sabzi with hing and jeera recipe for quantities and cooking times.