The culinary landscape of India is as diverse as its populations. The cuisine changes drastically from the north to the south and east to the west. Every region is famous for its specialties. While the south Indian cuisine is dominated by the abundant use of spices, the north Indian cuisine is relatively less spicy.
I watch a lot of food and travel related shows and that is what inspires me to learn about new cultures, cuisines and drives my passion for food in general. One such show that me and the husband have always enjoyed on Netflix is related to Indian cuisines and culture. It is in one of the episodes of this show that we learnt about the ancient city of Delhi and its surroundings. One of the most famous street food / breakfast food of northern India is called bedmi puri, and it is traditionally served with a tangy spicy tomato and potato curry called bedmi aloo. It is also known as ‘ dubki aloo ‘ which means chunks of softened soaked potatoes in a flavorful runny sauce or curry. Because the recipe has no onion and garlic, it is called satvik food and is also made during the festivities like Holi, Diwali and Dusshera etc.,
- 3 Potatoes (large, peeled and cubed)
- 2 Tablespoon Ghee / Clarified butter
- ¼ Tsp Fenugreek seeds / Methi
- 1 Tsp Cumin seeds / Jeera
- ¼ Tsp Asafoetida / Hing
- 1 Green chili (Hot Thai chili)
- 1 Tablespoon Ginger (minced)
- 1 Dry red chili
- ½ Tsp Turmeric powder / Haldi
- 2 Tomatoes (medium , pureed)
- ½ Tablespoon Red chili powder
- ½ Tsp Amchur powder / Dry mango powder
- 1 Tablespoon Coriander powder / Dhaniya powder
- ½ Tsp Garam masala
- 2 Sprigs of Coriander / Cilantro
- Salt to taste
Cook time 20-30 min
Prep time 5 min
Passive time 15-20 min
Recipe level Intermediate
Spice level 4 (On a scale of 1 to 6)
Shelf life 1 – 2 days in refrigerator using an airtight container
Serving suggestion Warm
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- In a deep pot heat ghee.
- Add fenugreek seeds and cumin seeds. Saute for 30 seconds on medium heat.
- Add slit green chili.
- Add asafoetida and ginger paste. Cook for a minute or so, until the raw smell of the ginger is gone.
- Add turmeric powder and dry red chili. Mix well.
- Peel the potatoes.
- Add the cubed potatoes and salt. Close the lid. Cook for 5-7 min on low heat.
- Add the tomato puree, close the lid and cook for 6-8 min on low heat.
- Add red chili powder and mix well.
- Add 2-3 cups of water and close the lid. Cook for 8-10 min on medium to low heat.
- Add amchur powder and coriander powder. Cook for 5 min on medium heat until the sauce thickens.
- Add garam masala and cook for 2 min.
- Add chopped coriander leaves, mix well and turn off the heat.
Transfer it to a serving bowl.
You can have the sabzi with puri, roti or rice. We had it with a side of jeera fried rice.
- Use oil instead of ghee to make the dish vegan.
- I used Amul cow ghee for this recipe.
Hope you enjoy making this recipe
Have a wonderful day !!