Bedmi Aloo Sabzi | Potato Curry with Bedmi Poori
Bedmi Aloo ki Sabzi is a runny potato curry that goes with Bedmi poori, the famous breakfast and snack from North India.
Ingredients
- 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
Instructions
- 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.