How to make Bedmi Aloo - SK Khazana -

This spicy potato dish goes well with puris

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Ghee (घी)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

For more recipes related to Bedmi Aloo - SK Khazana checkout Chettinad Potato Fry, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana, Aloo Saag-SK Khazana . You can also find more Main Course Vegetarian recipes like Vatana Batata Cauliflower Sukke Vegetable Balls in Tomato Sauce Lal Maath ki Sabzi Hunan Vegetables

Bedmi Aloo - SK Khazana

Bedmi Aloo - SK Khazana Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bedmi Aloo - SK Khazana Recipe

  • Medium potatoes boiled in salted water 4

  • Ghee 1 tablespoon

  • Mustard oil 1 teaspoon

  • Cumin seeds 2 teaspoons

  • Asafoetida 1/2 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 2 teaspoons

  • Fresh tomato puree 1 1/2 cups

  • Salt to taste

  • Dried mango powder (amchur) 2 teaspoons

  • Dried fenugreek leaves (kasuri methi) powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh coriander sprig for garnish


Step 1

Heat ghee and mustard oil in a non-stick pan. Add cumin seeds, asafoetida and ginger-green chilli paste and mix well.

Step 2

Add chilli powder, turmeric powder and coriander powder, mix well and cook for 2 minutes.

Step 3

Add tomato puree and mix well. Add salt, mix and cook till the oil separates. Add ½ cup water, mix and bring to a boil.

Step 4

Mash potatoes and add along with dried mango powder, dried fenugreek leaves powder and coriander leaves and mix well. Add some more water, mix and cook for 3-4 minutes.

Step 5

Garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.