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    Home » Breakfasts / Snacks

    Bedmi Aloo

    Published: Nov 16, 2017 · Last Modified: Aug 21, 2022 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe

    Bedmi Aloo is a spicy, delicious, chatpati potato gravy that is served with bedmi puri. This is popular North Indian breakfast and you will find it as a street food there.

    Bedmi aloo served in a bowl with bedmi puri in a plate.

    This bedmi aloo sabzi has thin gravy compared to other gravy/curry dishes. When you dunk garama garam puris into the gravy and eat, you will feel flavors bursting in your mouth.

    Some other similar breakfasts are
    - poori bhaji (Maharashtrian style)
    - Aloo poori (Punjabi style)
    - Poori masala (South Indian version)

    This is very quick to make. Only you need to plan and boil the potatoes ahead of time. If this is ready then sabzi will be ready in just 10-15 minutes only.

    The gravy is made from tomatoes and some spice powders. Because this gravy is slightly watery thin, the flavor comes from spice powder and whole spices added in tempering.

    This bedmi aloo is no onion no garlic recipe. There is another similar aloo tamatar ki sabji I have shared, but it has onion garlic in it.

    Check more recipes using potatoes
    Baby potato curry // Aloo matar // Dahi aloo // Batata bhaji // Rasawala batata nu shaak

    Step By Step Photo Instructions:

    1) Boil the potatoes into pressure cooker. Once cool to touch peel them and roughly crush them into big chunks using your hand.

    2) Also puree the tomatoes into grinder and keep it aside.

    Collage of 2 images showing crushed, boiled potatoes in a plate and tomato puree in a blender jar.

    3) Heat the oil in a pan on medium heat. Once hot add cumin seeds, coriander seeds, fennel seeds and dried red chili.

    4) Mix and saute for 1 minute.

    Collage of 2 images showing tempering on whole spices in the oil.

    5) Then add chopped green chilies and cook for 30 seconds.

    6) Add pureed tomatoes.

    Collage of 2 images showing sauteing ginger, green chili and adding tomato puree.

    7) Mix and let it boil.

    8) Cook till it becomes thick paste and oil starts to ooze out from the sides.

    Collage of 2 images showing simmering tomato gravy and cooked.

    9) Now add salt, red chili powder and turmeric powder.

    10) Mix well and cook for a minute.

    Collage of 2 images showing adding and mixing spice powders.

    11) Add crushed potatoes and water.

    12) Mix and let it simmer for 4-5 minutes. It has slightly thin gravy, so adjust the water as needed.

    Collage of 2 images showing adding potatoes and water, simmering gravy.

    13) Now add amchur powder and garam masala.

    14) Mix well and turn off the stove.

    Collage of 2 images showing adding and mixing garam masala and amchur.

    15) Lastly add chopped coriander leaves.

    16) Stir well and it is ready to serve. As times goes gravy becomes thick. So adjust the consistency by adding more water if serving it later.

    Collage of 2 images showing adding cilantro and mixed.

    Serving suggestion: Serve bedmi aloo sabzi as a breakfast with bedmi puri. This can be served with kachori, roti, paratha or poori.

    Bedmi aloo sabzi served in a bowl with bedmi puri on the side.

    Did you try this bedmi aloo recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Bedmi Aloo Recipe (Bedmi Puri with Aloo ki Sabzi)
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    Bedmi Aloo

    5 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Bedmi aloo recipe is a spicy, delicious potato curry served with bedmi puri.
    Author: Kanan
    Course: Breakfast
    Cuisine: North Indian
    Calories: 311kcal
    Servings 3
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 large or 2 ¼ cups Potatoes boiled, peeled and smashed into big chunks
    • 3 tablespoons Oil
    • ½ teaspoon Cumin seeds
    • ½ teaspoon Coriander seeds (sabut dhaniya) roughly crushed
    • ½ teaspoon Fennel seeds
    • 1 Dried red chilies
    • 1 Green chili chopped finely
    • 2 medium or 1 cup Tomato pureed
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • 1 ½ teaspoon Red chili powder
    • 1 ½ cups Water
    • 1 teaspoon Amchur powder (dried mango powder)
    • ½ teaspoon Garam masala
    • 2 tablespoons Cilantro or Coriander leaves
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    Instructions 

    • Boil the potatoes in the pressure cook till soft.
    • When cool to touch peel them and roughly smash them into big chunks.
    • Puree the chopped tomatoes into grinder and keep it aside.
    • Heat the oil in a pan on medium heat, add cumin seeds, coriander seeds, fennel seeds and dried chili.
    • Saute for a minute and then add green chilies, cook for a minute.
    • Mix in tomato puree and cook till it becomes thick and oil starts to release from the sides.
    • Add salt, turmeric powder, red chili powder and mix, cook for a minute.
    • Add mashed potatoes and water. Let it simmer for 4-5 minutes.
    • Mix in amchur and garam masala powder.
    • Turn off the stove and garnish with chopped coriander leaves.

    Nutrition

    Calories: 311kcal | Carbohydrates: 43.6g | Protein: 4.2g | Fat: 14.3g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 619mg | Potassium: 841mg | Fiber: 5g | Sugar: 3.5g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Mita Purohit

      May 15, 2020 at 3:08 am

      I followed the recipe and it turned out really well.5 stars

      Reply
      • Kanan Patel

        May 15, 2020 at 1:14 pm

        Glad to hear it

        Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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