In India, Bhandaras—community feast meals offered at temples and festivals—are known for their simple, generous, and soul-satisfying vegetarian dishes. These meals bring people together and feed large groups with homely flavors, modest ingredients, and heartfelt hospitality. If you’ve ever wondered how to recreate a slice of that experience at home, here are five classic Bhandara dishes that you can make with minimal fuss and maximum flavor: Aloo Tamatar Sabzi, Chana Masala, Kadhi Pakora, Dal Makhni, and Kaddu ki Sabji.
1. Aloo Tamatar Sabzi: Spicy Potato-Tomato Curry
This dish is the perfect entry point into home-style Indian cooking. It uses everyday ingredients—potatoes and tomatoes—with basic spices to create a dish that’s tangy, slightly spicy, and rich in comfort.
How to make it:
- Heat oil in a large pan. Add cumin seeds and let them sizzle.
- Add finely chopped onions, green chilies (if you like heat), and ginger-garlic paste. Sauté until onions turn golden.
- Stir in chopped tomatoes and cook until they soften into a gravy.
- Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add boiled and cubed potatoes, stir gently.
- Add water to achieve your preferred thickness. Let it simmer for another 10–15 minutes.
- Garnish with chopped fresh coriander leaves.
- Serve with puris, rotis, or steamed rice.
Why it’s special: It’s light on the wallet, full of flavor, and perfect for feeding a group without fuss.
2. Chana Masala: Hearty Chickpea Curry
A beloved dish across India, Chana Masala is robust, protein-rich, and packed with earthy spices. It’s a great crowd-pleaser and a protein-powered addition to any vegetarian meal.
How to make it:
- Soak dried chickpeas overnight. Then boil them until tender, or use canned chickpeas.
- In a pot, heat oil and add cumin seeds.
- Add chopped onion and sauté until golden.
- Stir in ginger-garlic paste, chopped tomatoes, turmeric, chili powder, cumin, coriander, and garam masala.
- Let the mixture cook until the tomatoes break down and release their oils.
- Add cooked chickpeas and enough water to create a thick curry.
- Simmer for about 20 minutes so the spices blend well with the chickpeas.
- Garnish with chopped coriander.
- Serve with roti, rice, or even pav (bread rolls).
Extra tip: You can add a squeeze of lemon or a pinch of dried mango powder (amchur) at the end for a tangier finish.
3. Kadhi Pakora: Yogurt-Gram Flour Curry with Fritters
This creamy, tangy yogurt curry dotted with crispy pakoras (dumplings) is comfort food at its finest.
How to make it:
- For pakoras: Combine gram flour (besan) with chopped onion, spices (cumin, coriander), water to make a thick batter, and deep fry small spoonfuls until golden. Set aside.
- For kadhi: Whisk yogurt and gram flour with enough water to make a pourable mixture with no lumps.
- Heat oil in a pan, add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
- Pour in yogurt-gravy and add turmeric, red chilli powder, and salt.
- Bring to a gentle boil, then lower the heat and simmer for about 20 minutes, stirring occasionally.
- Add fried pakoras into the simmering kadhi and cook for another 10 minutes.
- Finish with chopped cilantro and serve with steamed rice.
Why it’s crowd-pleasing: Kadhi Pakora blends bright tanginess and creamy texture with crunchy bites, making it ideal for sharing.
4. Dal Makhni: Creamy, Butter-Laden Lentil Delight
A rich and indulgent dish, Dal Makhni is creamy, buttery, and satisfying. It uses black lentils and red kidney beans, cooked slowly to develop deep flavor.
How to make it:
- Soak black urad dal and rajma (kidney beans) overnight. Cook in a pressure cooker with water, salt, and a pinch of turmeric until soft.
- In a separate pan, heat ghee or butter and add cumin seeds.
- Add chopped onion and sauté until browned. Mix in ginger-garlic paste and chopped tomatoes, cooking until the tomatoes soften and oil separates.
- Add spices: red chilli powder, coriander powder, garam masala.
- Combine the cooked lentils and beans with the masala. Add some cooking water to adjust texture.
- Simmer on very low heat for at least an hour, stirring occasionally.
- Stir in more butter and a splash of cream near the end.
- Garnish with fresh cilantro and serve with naan, rotis, or plain rice.
Why it stands out: It’s rich, creamy, and hearty—perfect for special occasions or crowd service.
5. Kaddu ki Sabji: Sweet-Spicy Pumpkin Curry
This is a simple yet flavorful pumpkin dish often seen at Bhandara feasts. It combines sweetness and mild spice for a balanced side.
How to make it:
- Heat oil in a wide pan. Add mustard seeds, cumin seeds, and a pinch of hing (asafoetida).
- When they splutter, add diced pumpkin. Sauté for a few minutes.
- Add turmeric, red chilli powder, coriander powder, and salt. Stir well.
- Pour in a little water and cover the pan. Cook until the pumpkin becomes soft and tender—around 15–20 minutes.
- Stir occasionally to prevent sticking and adjust water as needed.
- Once soft, stir in a spoonful of amchur powder (dried mango powder) for tang.
- Garnish with fresh coriander leaves and serve hot with puris or rotis.
What makes it great: The pumpkin absorbs spices beautifully, and the touch of tang adds brightness and complexity.
Bringing the Bhandara Feel Home
These dishes are more than recipes—they’re reflections of community, tradition, and generosity. Here are some tips to help you bring that spirit into your kitchen:
- Think big: Cook in larger batches if you’re feeding more people.
- Simplify ingredients: Use what you have—fresh veggies, basic spices, dried dals.
- Serve buffet style: Let your guests serve themselves.
- Add simple sides: Puri (fried flatbread), rotis, steamed rice, cooling yogurt raita, and lime wedges.
- Create a comforting vibe: Play soft music, offer warm hospitality, and enjoy the meal together.
Conclusion
Bhandara meals are about nourishing both the body and soul through simple, hearty food shared with others. With these five recipes, you can recreate that warmth at home—whether for family gatherings, volunteer events, or friendly potlucks. From tangy potato curry to creamy lentils, every dish offers a taste of tradition and community.
