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Today we are going to make aloo bukhara sauce.
Aloo bukhara sauce is made and served in parties in the north of india.
This sauce can be eaten with any chaat or pulao.
It is also yummy when served with puri or kachori.
Let's start making aloo bukhara sauce
250 gram dry aloo bukhara
1 cup sugar or take the same amount of sugar as aloo bukhara
15 -20 almonds
1 pinch roasted jeera powder
½ pinch red chilli powder
6-7 small elachi
½ tsp salt
1 tbsp vinegar
You need dry aloo bukhara to make aloo bukhara sauce.
We will remove its seeds.
But before that wash them properly so that they are ready to be cooked.
Keep washing it till you feel its fully clean.
Now with the help of a knife, remove all the seeds from the aloo bukhara.
The seeds are separated from the pulp.
Now we will let it remain in hot water for sometime so that it becomes fluffy.
Heat 2 cups of water. It should not be boiling hot, but just a little hot.
Switch off the flame once the water is hot enough.
Now add this water in the bowl having aloo bukhara pulp.
Cover it and keep it for sometime. It will get fluffy in around half an hour.
Also add some hot water in the bowl containing the almond seeds.
Once this also get's fluffy, we will peel and cut it.
We have kept aloo bukhara in hot water for around ½ an hour.
It has fluffed out and is ready. Now we will make it's sauce.
Put the aloo bukhara along with water in a pan to ripen. Switch on the flame.
Add sugar, roasted jeera powder, chilli powder and salt to it. Mix it well.
Keep cooking the sauce till the time the sugar gets completely dissolved in it and it becomes thick.
Meanwhile we will peel, cut and make the almonds ready.
In between we will keep stirring the sauce in every 2 or 3 minutes.
Use a knife to peel of the almonds. We will peel and prepare all the almonds for later use.
Once the almonds are peeled off, we will cut them finely.
We have cooked the sauce for about 15 minutes on medium flame.
It is now quite thick.
The sauce should not be frozen, but stored at normal temperature.
If we want to check the sauce, then take it in a spoon and make sure that it is sticky between your finger and thumb.
This shows that the sugar syrup we made is thick enough.
Now add almonds to it and also elaichi powder.
We have added almonds in the sauce, but we can also add the seeds of melon, raisins.
We can add dates as well after finely cutting them.
Turn off the gas. Now add vinegar to the sauce and mix it well.
This will increase the taste of the sauce and will also help in increasing it's shelf life.
Aloo bukhara sauce is very tasty.
Once the sauce gets cool, keep it in any container.
When stored in refrigerator aloo bukhara sauce can be eaten for about 1 month.
Make aloo bukhara sauce, eat it and share your experiences with us on nishamadhulika.com.
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