Bedmi Puri with Aloo Sabzi (Agra‑Mathura Style)

Ingredients

• 4 pieces Cloves (whole)
• 4 pieces Black Peppercorns (whole)
• 3 pods Green Cardamom (green, lightly crushed)
• 1 pod Large Cardamom (badi elaichi, split)
• 2 tablespoons Fennel Seeds (roasted)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves)
• 1 inch Fresh Ginger (peeled and minced)
• 0.5 teaspoon Asafoetida (Hing) (pinch)
• 2 tablespoons Fresh Coriander Leaves (chopped, plus extra for garnish)
• 2 tablespoons Mustard Oil (for tempering, authentic flavor)
• 1 teaspoon Cumin Seeds (roasted)
• 2 tablespoons Dried Mint Leaves (crushed)
• 1 piece Kashmiri Red Chili (dry, for color and mild heat)
• 1 tablespoon Amchur Powder (dry mango powder)
• 0.25 teaspoon Turmeric Powder (optional, for color)
• to taste Salt (use white or black salt)
• 1 tablespoon Cornflour (mixed with 2‑3 tbsp water to form slurry)
• 4 cups Water (for cooking the gravy)
• 5-6 medium Potatoes (boiled, peeled, cut into 1‑inch cubes)

Instructions

1. Prepare Whole Spice Paste

   Combine cloves, black peppercorns, green cardamom, large cardamom, fennel seeds, ginger, hing, and a pinch of salt in a blender. Add just enough water (about 2‑3 tbsp) and grind to a smooth, fine paste.

   Time: PT10M

2. Boil and Cube Potatoes

   Place potatoes in a pot, cover with water, add a pinch of salt, and boil until fork‑tender (about 10 minutes). Drain, peel, and cut into 1‑inch cubes.

   Time: PT10M

   Temperature: 100°C

3. Temper Oil and Whole Spices

   Heat 2 tbsp mustard oil in the iron skillet over medium heat. Add cumin seeds; let them sizzle for 10 seconds, then add the ground spice paste.

   Time: PT5M

   Temperature: Medium heat

4. Cook the Spice Paste

   Stir the paste continuously, adding water a little at a time to prevent sticking. Cook for about 30 minutes, or until the oil begins to separate from the masala and the mixture turns deep reddish‑brown.

   Time: PT30M

   Temperature: Medium‑low heat

5. Thicken with Cornflour Slurry

   Mix 1 tbsp cornflour with 2‑3 tbsp water to form a smooth slurry. Stir the slurry into the cooked masala and simmer for 5‑7 minutes until the gravy thickens slightly.

   Time: PT10M

   Temperature: Medium heat

6. Add Potatoes and Simmer

   Add the cubed potatoes, 4 cups water, turmeric, amchur powder, Kashmiri red chili, dried mint, and salt. Bring to a boil, then reduce heat to low and simmer uncovered for 60‑90 minutes, stirring occasionally, until the gravy reduces and coats the potatoes.

   Time: PT1H30M

   Temperature: Low heat

7. Final Tempering and Finish

   In a small pan, heat 1 tsp mustard oil, add a pinch of hing and a fresh Kashmiri red chili. Once it sizzles, pour this tempering over the cooked aloo sabzi. Garnish with chopped fresh coriander.

   Time: PT5M

   Temperature: High heat (for tempering)

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g