Every region has it’s own potato curry. And each one is distinctly different from the other. Just in Bengali cuisine, we have alur dom, alur bati chorchori, alur dom made without onions and garlic, doi alu and much more. Bedmi poori is a very popular North Indian breakfast or snack. It is made with whole wheat flour and stuffed with urad dal paste. There are some who knead the dough with the urad dal, saving the hassle of stuffing. The potato curry that goes with Bedmi poori is typically a runny one and is deep red or reddish brown in colour. Here too, every family and every shop, follow their own recipe of Bedmi aloo sabzi.

Anindya tried Bedmi poori at one of his trips to Delhi and fell in love with it. He came back with the recipe and we tried it at home. Luckily, our driver from Delhi, ‘Dubey’ is from UP and his wife was eager enough to pass on her family recipe of Bedmi aloo. Is it somewheat similar to Mathura ke dubki wale aloo? I think so. There is no onion and garlic in this recipe and tomatoes either. Hence, it can also be called a satvik aloo ki sabzi. The flavour comes from the tempering of cumin, fenugreek and asafoetida. There is an abundance of use of red chili powder and Kashmiri red chili powder for the colour. Some places use tomatoes but not this recipe. However, it is the finishing which matters.

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Aamchur is a must Ingredient for Bedmi Aloo Sabzi

As I said, you have to finish it right. Without aamchur, the flavour, the hint of sourness doesn’t come through. Especially since there aren’t tomatoes, you will have to use some aamchur. Now, during lockdown if you don’t have aamchur, I would suggest the closest substituting with chat masala. Also there is a sprinkling of garam masala right in the end to completely balance the dish. Being a Bengali, I have a habit of adding green chillies in the end to any gravy and that’s what I did here too.

Last time we posted about our Bedmi poori recipe on facebook, it stirred up a great debate. It jogged the memories of several people who missed bedmi poori made by their mom. Some debated on whether there should be a stuffing or can you get away with kneading the dough with urad dal. The debate went on for two days and the interesting observation was that, North Indians are emotionally attached to the dish. The feeling would be the same for a Radha Ballavi or Hinger Kochuri for us Bongs. Let’s see what the side kick has in store for us in Social Media this time.

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Serving and Storing Suggestions

As the name suggests, serve it with Bedmi poori. Having said that, you can also have this same potato curry with luchi, chapati or phulka. You can store bedmi aloo sabzi in the refrigerator for up to three days. You can portion and store in the freezer for upto 2 months. Thaw it in room temperature or in the microwave and reheat it. Add some coriander leaves and it is as good as fresh.

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Bedmi Aloo Sabzi - 2

Bedmi Aloo Sabzi | Potato Curry with Bedmi Poori

Madhushree Basu Roy
Bedmi Aloo ki Sabzi is a runny potato curry that goes with Bedmi poori, the famous breakfast and snack from North India.
Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast, Main Course
Cuisine Indian, North Indian
Servings 4 people


  • 2 Large Potatoes
  • 2 -3 tbsp vegetable oil
  • 2 nos dried red chillies
  • 1/2 tsp cumin seeds
  • 5 - 6 nos Fenugreek seeds
  • Pinch of Heeng Asafoetida
  • 1 tsp ginger paste
  • 1/2 tsp Turmeric powder
  • 2 tsp Kashmiri Red Chili Powder
  • 1.5 tsp coriander powder
  • 1/2 tsp Aamchur
  • 1/4 tsp Garam Masala
  • 2 - 3 Nos Green Chilies
  • 1 tsp ghee optional
  • salt to taste
  • coriander leaves for garnish


  • Boil the potatoes, peel them and then roughly cut them into small cubes.
  • In a small bowl, take 2 tbsp of water and make a paste of coriander powder, turmeric powder and red chili powder and keep aside.
  • In a kadai, take vegetable oil and when it is hot, temper with dried red chillies, cumin seeds and fenugreek seeds. When it starts to release aroma, add heeng.
  • Add ginger paste and stir fry on medium heat.
  • And then the spice paste. Over medium flame stir the spice paste till the raw smell goes off (about a couple of minutes). Sprinkle water if necessary.
  • Then add the potatoes and coat the potatoes with the spices. Sprinkle salt and add water to cover the potatoes.
  • Continue boiling for 8- 10 minutes, till the spices are completely cooked.
  • Then add ammchur powder, garam masala and slit green chillies. Give it another boil.
  • Add water if necessary. This gravy is generally runny and the potatoes eventually break while cooking and give it a body.
  • Add ghee if you want to and then garnish with coriander leaves and turn off the gas.
  • Serve bedmi aloo ki sabzi with bedmi poori.
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