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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 mins
Cook Time 15 mins
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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