Bedmi Aloo (Spiced Turmeric and Coriander Potato Curry)
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- Prep Time15 mins
- Total Time50 mins
- Makes4 servings
Photography by Erik Putz; Food styling by Ryan Barclay; Prop styling by Madeleine Johari
A delicious way to cook a classic potato curry with cumin, chili, turmeric and coriander in a light, soupy gravy. This simple-to-cook dish is savoured with puris (deep-fried bread).
Ingredients
5 cm ginger root, roughly chopped
2 green bird's-eye chilies
2 tbsp ghee (clarified butter), or vegetable oil
1 tsp cumin seeds
Pinch asafoetida
1/2 tsp Kashmiri chili powder
1 tsp ground turmeric
1 tsp ground coriander
1 tbsp tomato paste
700 g new potatoes, peeled and halved
2 1/2 cups water
Pinch sugar, salt to taste
1 tsp dried mango powder, chopped cilantro to garnish
Instructions
Put the ginger and chilies in a blender and blitz to a coarse paste, then set aside.
Heat the ghee in a heavy-based nonstick pan over medium heat. Working quickly, add the cumin seeds and asafoetida to the pan and fry for a few seconds until they sizzle, then add the ginger and chili paste and fry for a minute.
Add the chili powder, turmeric and coriander, then add the tomato paste and cook for 1 min, stirring well. Add the potatoes and mix gently for 1 to 2 min, making sure they are coated in the spices. Add the water and sugar, and season with salt to taste.
Bring to a boil, then cover and simmer over low heat for 30 min until the potatoes are cooked through. Crush some of them lightly to thicken the gravy.
Add the mango powder and cilantro. Turn off the heat. Serve with puris and raita or plant-based yogurt and pickle.
Mango powder
Also known as amchur, this tangy seasoning is made from ground dried unripe mango and adds a bright, citrusy flavour to savoury dishes.
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