Call it Bedmi Aalo Sabzi, or Aalo tamatar raseele sabzi or Potato tomato gravy curry, it means more or less the same. This is one recipe which does not have any garlic, or onion so its perfect for anyone who wishes to eat “Satvik” food (as they say pure). When you will try this recipe, you will realise it is so easy to get amazing flavours with out onion or garlic. It is absolutely fascinating how just two plain things like Potato and Tomato give such an amazing taste when cooked with spices.
It gets its name mainly from Bedmi Puri, as its a perfect accompaniment to that. It is one such potato curry that you can make any time with least of fuss (as they say easy peasy lemon squeezy).
Why is it called Bedmi Aloo Sabzi?
This sabzi (curry) gets its name from the fact that this sabzi is normally paired with Bedmi Puri and is most popular street food from north of India (You will find it common in Agra, Aligarh, Mathura and Delhi).
To make bedmi aloo, you do not need 100s of ingredients, but can do with the ingredients you will normally find in your kitchen cupboard. In my bedmi aloo recipe, I have added fenugreek. Fenugreek is good for health and gives aroma and flavour to the curry.
Below is the detailed step by step recipe of bedmi aloo sabzi, aka spiced potato curry.
Bedmi Aalo Sabzi Recipe
- 4 Boiled Potatoes Medium Size
- 4 Tomatoes Medium Size
- 2 Green chillies
- 1 Inch Piece Ginger
- 1/6 Teaspoon Asafoetida
- 1 Teaspoon Cumin Seeds
- 1/3 Teaspoon Turmeric Powder
- 1.5 Teaspoon Coriander Powder
- 1/4 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Salt As Per Taste
- 1/4 Teaspoon Fennel Powder
- 1/4 Teaspoon Garam Masala Powder
- 1 Tablespoon Dried Fenugreek Leaves / Kasuri Methi
- 2.5 Tablespoon Oil
- First of all grind tomatoes with green chillies and ginger to make paste. And mash the potatoes separately.
- Heat oil in a pan/kadhai and add asafoetida and cumin seeds. Once they crackle, add all the spices and sauté for a minute. Now add tomato paste in the masala and saute until it start leaving Oil.
- Add the potatoes to the masala and mix well. Add 1 glass water to it and let it boil for sometime till you get desired consistency of the gravy.
- Add dried fenugreek leaves and sauté again and switch off the heat.
- Spicy potato gravy is ready. Serve it hot and enjoy it with poori, paratha or any bread of your choice or you can simply relish it with plain or jeera rice.