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Bedmi Aloo
Bedmi aloo recipe is a spicy, delicious potato curry served with bedmi puri.
Course
Breakfast
Cuisine
North Indian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Calories
311
kcal
Author
Kanan
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
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:
311
kcal
|
Carbohydrates:
43.6
g
|
Protein:
4.2
g
|
Fat:
14.3
g
|
Saturated Fat:
1.9
g
|
Cholesterol:
0
mg
|
Sodium:
619
mg
|
Potassium:
841
mg
|
Fiber:
5
g
|
Sugar:
3.5
g
*Nutrition information is a rough estimate for 1 serving
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