This spicy, delectable North Indian curry is a popular street food. Traditionally served with poori (puffed Indian bread). It's a no onion no garlic and vegan recipe. In Mathura, it is called Dubki wale Aloo and eaten with khasta kachori!!
Bedmi Aloo is a popular North Indian breakfast and street food that is usually enjoyed with poori, paratha, bedmi poori, or khasta kachori. It's one of those things we indulge in during festive season or special occasions, and sometimes I just make it as a side for lunch or dinner with daal and roti/paratha as my kids absolutely love it. It's a not to be missed kind of recipe!!
This spicy and tangy curry has a runny consistency. Traditionally potatoes are boiled separately and then simmered in the gravy. I have simplified the process and made it all in one pot in my Instant Pot. If you don't have one, that's completely alright. You can still make it in your pressure cooker. It's fairly easy and barely takes 20 minutes, ready to be served with warm puffed up pooris for a soul-satisfying meal especially during cooler weather. What's more, it's vegan!
This Bedmi Aloo with poori makes for an indulgent and d-licious brunch. More so, whenever you are in a hurry or can't decide on what to make for lunch or dinner, this curry is for you. Simply make it with roti, paratha or rice!!!
Ingredients
- Potatoes - Peeled, rinsed and diced. I used Russet potatoes, but you can use whatever you have at hand.
- Aromatics - ginger, green chilies, and tomatoes are puréed together and cooked with spices to form the main gravy for this recipe.
- Spices - A medley of spices is used which enhances the flavor of the dish like - red chili powder, coriander powder, turmeric powder, garam masala, and dry mango powder.
- Whole spices - cumin seeds, coriander seeds, fenugreek seeds, dry red chilies.
- Herbs - cilantro, adds a bright fresh flavor to round off the dish.
- Oil - I have used olive oil. Any cooking oil works well here.
- Salt to taste.
How to make Bedmi Aloo?
Making Bedmi Aloo in an Instant Pot is a cinch. I am positive you guys will love it as much as we do!!!
Prepare the veggies - Dice the potatoes and blitz the tomatoes with ginger and green chili to a purée.
Prepare the gravy - Cook the gravy made from tomatoes and spices in the Instant Pot on Sauté mode.
Pressure-cook - Stir in the diced potatoes and pressure-cook.
Simmer the curry - Let the curry simmer on Low for a few minutes.
Serve - Garnish with cilantro and serve with warm pooris!!
We love this Bedmi Aloo. It's :
- Quick and easy to make in an Instant Pot.
- Deliciously spicy.
- Goes amazingly with poori or khasta kachori.
- Makes a great festive, weekday or weekend meal.
- Kid-friendly recipe.
- Vegan, Vegetarian, Plant-based, and Dairy-free.
Looking for more such deliciousness? Please do check these out!!!
Ingredients
- 3 large potatoes, diced
- 2 medium tomatoes, puréed
- 1" ginger
- 1 green chili
- ½ teaspoon fenugreek seeds (methi dana)
- 2 whole dried red chilies
- ½ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon fennel seeds
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon amchur powder (dried mango powder)
- ½ teaspoon garam masala
- salt, to taste
- a pinch of asafoetida (hing)
- 3 tablespoon oil
- ¼ cup coriander, finely chopped
- 3 cups water
Instructions
Instant Pot
- In a blender, purée the tomatoes along with ginger and green chili.
- Turn Instant Pot to Sauté mode. Add oil to the inner pot.
- Once it's hot, add all the whole spices, cumin seeds, fenugreek seeds, coriander seeds, fennel seeds, asafoetida, and dried red chili. Sauté till it starts to sizzle, about 30 seconds.
- Stir in the tomato purée and cook till the oil leaves the sides.
- Now add salt, chili powder, coriander powder, and turmeric powder. Cook for another 2 minutes.
- Deglaze the pot by adding a little water, making sure there is nothing stuck at the bottom.
- Add diced potatoes and water. Give it a good stir.
- Cancel Sauté mode and close the lid.
- Change it to Manual and cook on High Pressure for 2 minutes.
- Do a quick pressure release.
- Turn on the Sauté mode at LOW, stir in amchur powder and garam masala. Crush the potatoes slightly with the back of the ladle. Let the curry simmer for 5 minutes, stirring occasionally.
- Adjust salt and consistency of water if needed. The curry should be of runny consistency and not too thick.
- Garnish with cilantro and serve with piping hot pooris and enjoy!
Stovetop
- Follow the above directions to Step 8.
- Close the lid and pressure-cook on low heat for 10 minutes after the first whistle.
- Turn off the flame and let the pressure release naturally.
- Open the lid and garnish with cilantro and enjoy with hot pooris or khasta kachori!!!
Recipe Notes
- Skip asafoetida to make it gluten-free.
- Don't skimp on amchur (dried mango powder). If you must, round off the dish with a squeeze of lemon juice.
- You can also make this recipe for fasting. Just use sendha namak (rock salt) instead.
- This recipe is moderately spicy. Feel free to adjust the heat level as per your liking.
- The recipe calls for a runny consistency. Add less water for a thicker consistency.
