Embark on a culinary journey to North India with Aloo Badi curry recipe, a soul-soothing curry that marries tender, melt-in-your-mouth potatoes with the irresistible crunch of golden-fried badi (lentil dumplings). This vibrant, vegan dish is a symphony of flavors, perfectly complemented by soft, warm roti or fragrant steamed rice. Every bite tells a story steeped in tradition, making this classic recipe not just a meal, but an experience. Elevate your dining table with a touch of Indian heritage and savor the authentic taste of Aloo Badi ki sabji.
Try our: Sukhi Lahsun ki Chutney || Dry Garlic Chutney
Ingredients for Aloo Badi Curry Recipe
- Small potatoes – 160 grams (peeled and thick sliced)
- Badi (dried lentil dumplings) – 60 grams
- Mustard Oil – 1 tablespoons
- Onion – 100 grams (finely chopped)
- Garlic paste – 1 teaspoon
Tempering
- Cumin seeds – 1/2 teaspoon
- Dry red chili – 1
- Bay leaf – 1
Paste for Aloo Badi Curry Recipe
- Tomatoes – 100 grams pureed
- Ginger – 5 grams
- Fresh Red chilies – 4 grams
- Onion – 50 grams
Dry spices for Aloo Badi Curry Recipe
- Turmeric powder – 1/2 teaspoon
- Kashmiri red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – 1/2 teaspoon
- Salt to taste
- Mustard oil – 3 tablespoons
Method for Aloo Badi Curry Recipe
Fry the Badi:
First, heat 1 tablespoon of oil in a pan. Once the oil is hot, add the badi and fry until they turn golden brown. After frying, remove the badi from the pan and set them aside.
Prepare the Base:
Next, in the same pan, add the remaining oil. Then, toss in the cumin seeds, dry red chili, and bay leaf, letting them splutter for a few seconds. After that, add the chopped onions, diced potatoes, and a pinch of salt. Sauté this mixture until the onions and potatoes are golden brown. Now, stir in the turmeric, red chili powder, and coriander powder, mixing well to coat the vegetables. Let it cook for 2 to 4 minutes, allowing the spices to blend.
Add the Garlic and Tomato Mixture:
Following this, add the garlic paste and the tomato mixture paste to the pan. Sprinkle in some salt, and cook the mixture until the oil separates and the raw smell of the garlic and tomatoes disappears.
Cook with Badi:
Now, add the fried badi to the pan and cook them with the spices for about a minute. Pour in 2 cups of water and bring the curry to a boil. Once boiling, cover the pan and let it simmer on low heat until the potatoes are tender and the flavors have melded beautifully.
Finally, serve the Aloo Badi Curry hot with soft roti or fragrant rice, and enjoy the delicious taste of this traditional dish.
