Recipe

Desi Spicy Bhandare Wale Aloo Recipe-Prayagraj Special

Team Chukde

25/07/2025

If you’ve ever had the pleasure of eating at a Bhandara, you know exactly how unforgettable that humble potato curry can be. But what if I told you that you can recreate that same magic at home – with just a few basic ingredients and Chukde’s whole spices!

Let me walk you through this, no-fuss recipe.

How to Make Prayagraj-Style Bhandare Wale Aloo

We’ll start the way all good Bhandara cooks do – with desi ghee.

1. Tadka Time: Lightly crush some sabut dhania, jeera, and a pinch of saunf (fennel). Toss them into hot ghee for a quick, aromatic tadka.
2. Add finely chopped ginger and green chilies – let them sizzle for a bit.
3. In go 2 finely chopped tomatoes, followed by spices:
• Haldi (turmeric)
• Dhaniya powder
• Jeera powder
• Kashmiri red chilli powder for that lovely color
• And just a bit of amchur for tang
4. Bhunofy (sauté) this masala until the tomatoes break down and everything smells heavenly. Treat this step like a bhajan session – take your time and enjoy it!
5. Now add boiled, mashed potatoes..
6. Cover and cook for 4-5 minutes to let the flavors come together.

Finish it off with a fresh green coriander garnish and a final tadka of ghee for that rich, temple-style aroma.
You can also watch bhandara aloo tamatar recipe video on Youtube:

Why Chukde Masale?

Because we pack real, unadulterated flavor. No stale or dusty spices– just vibrant, aromatic ingredients that enhance every dish. When you want your Bhandara-style food to actually taste like Bhandara – Chukde delivers.

Frequently Asked Questions

Q: Can I use oil instead of ghee?

A: Yes, but ghee gives that authentic, rich flavor you expect in Bhandara food.

Q: Is this spicy?

A: It's mildly spicy, but you can adjust the green chili and red chili to your taste.

Q: What’s the best potato for this dish?

A: Use starchy potatoes like aloo Pahadi or old potatoes – they mash well and soak up all the masala.

Q: Can I add garam masala?

A: You can, but traditionally it’s kept simple and whole spices do most of the flavoring.

Q: Why Chukde masale and not any other?

A: Because Chukde spices are passed through various cleaning processes, hygienic, and come straight from trusted Indian farms. They bring out pure flavor without any additives or chemicals.