Bedmi Aloo

Ingredients

• 2 large or 540 ml (2 1/4 cups)Potatoes, boiled, peeled and roughly broken into large chunks
• 45 ml (3 tablespoons)Oil
• 2.5 ml (1/2 teaspoon)Cumin seeds
• 2.5 ml (1/2 teaspoon)Coriander seeds, roughly crushed
• 2.5 ml (1/2 teaspoon)Fennel seeds
• 1Dried red chilli
• 1Green chilli, finely chopped
• 2 medium or 240 ml (1 cup)Tomatoes, puréed
• To tasteSalt
• 1.25 ml (1/4 teaspoon)Turmeric powder
• 7.5 ml (1 1/2 teaspoons)Red chilli powder
• 360 ml (1 1/2 cups)Water
• 5 ml (1 teaspoon)Amchur powder (dried mango powder)
• 2.5 ml (1/2 teaspoon)Garam masala
• 30 ml (2 tablespoons)Coriander leaves, chopped

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in a pressure cooker until soft.

2. 2

   Break into chunks

   Once cool enough to handle, peel the potatoes and roughly break them into large chunks.

3. 3

   Puré the tomatoes

   Grind the chopped tomatoes into a purée and set it aside.

4. 4

   Heat the spices

   Heat the oil in a pan over a medium heat. Add the cumin, coriander and fennel seeds, along with the dried red chilli.

5. 5

   Cook the chilli

   Sauté for 1 minute, then add the chopped green chilli and cook for another minute.

6. 6

   Thicken the tomato

   Stir in the tomato purée and cook until thickened and oil begins to release at the sides.

7. 7

   Season the gravy

   Add the salt, turmeric and red chilli powder. Mix well and cook for 1 minute.

8. 8

   Simmer the potatoes

   Add the potato chunks and water, then simmer for 4–5 minutes.

9. 9

   Add final spices

   Stir in the amchur and garam masala.

10. 10

    Garnish and serve

    Turn off the heat and garnish with the chopped coriander leaves.

What is bedmi aloo?

Bedmi aloo is a North Indian pairing of spiced potato curry and bedmi puri, a fried bread often made with lentils. The curry brings a saucy, tangy contrast to the crisp, substantial puri.

Here, tomato forms the gravy while whole spices, chilli, amchur and garam masala build its flavour. Breaking the potatoes into chunks lets them soak up the sauce while keeping some texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 4g protein, 44g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while the oil is the main source of fat; the recipe contains only a small amount of protein. For a more balanced plate, serve a measured portion with a protein-rich accompaniment and vegetables.

Build flavour with whole spices

Whole spices: cumin, roughly crushed coriander and fennel go into hot oil first, so their aromas infuse the cooking fat. The dried red chilli adds another layer of warmth.

Fresh chilli: the chopped green chilli follows the seeds and dried chilli. Adjust its amount if you prefer a milder curry.

Cook down the tomato

Tomato base: give the purée time to thicken before adding the potatoes and water. The method’s cue is that oil starts to appear at the sides of the pan.

Seasoning: turmeric and red chilli powder cook briefly with the tomato before the potatoes go in. This helps spread their flavour through the gravy.

Keep the potatoes chunky

Potato texture: break the boiled potatoes into large, uneven pieces rather than mashing them smooth. They should hold their shape as they simmer in the sauce.

Simmering: cook the potatoes with the water for 4–5 minutes, giving the chunks time to take on the spiced gravy without losing their texture.

Finish with tang and warmth

Amchur: dried mango powder brings a tangy note that balances the tomato and spices. Stir it in near the end, as the method directs.

Garam masala: add this with the amchur, then turn off the heat and finish with chopped coriander leaves.

Serve it with

Traditional pairing: serve the curry with bedmi puri for the classic combination of saucy potatoes and fried bread.

Other options: it also works with another flatbread or a simple side of vegetables. Serve soon after cooking while the curry is hot.

Recipe notes & tips

• Let the boiled potatoes cool enough to handle before peeling them.
• Roughly crush the coriander seeds so they release their aroma while retaining some texture.
• Cook the tomato purée until it is thick and oil begins to show at the sides.
• Keep the potato pieces large so they do not disappear into the gravy.
• Taste the curry after adding amchur and garam masala, before serving.

Variations

• Milder curry: use less green chilli and red chilli powder.
• More tang: add a little extra amchur to taste.
• Smoother gravy: break a few potato chunks into the sauce as it simmers.
• Fresh finish: scatter extra chopped coriander leaves over the curry before serving.
• Bread pairing: serve with bedmi puri, as suggested for this dish.

Common mistakes to avoid

• Over-mashing the potatoes: keep them in large chunks so they retain some texture.
• Adding the potatoes too early: thicken the tomato purée first, until oil starts to release at the sides.
• Burning the spices: cook the seeds in the heated oil and move on after their brief sauté.
• Skipping the simmer: let the potatoes cook in the gravy for 4–5 minutes to take on its flavour.
• Adding the garnish while cooking: turn off the heat before scattering over the coriander leaves.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan, adding a splash of water if the gravy has thickened.

Frequently asked questions