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+ servings
bedmi poori aloo sabji

Station Walle Aloo | How to make Station Walle Aloo

Station Walle Aloo is the perfect potato gravy to be eaten with Bedmi pooris, kachoris or even lacha parantha.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, brunch, Main Course, Main Dish
Cuisine Indian, north indian
Servings 4 people


  • 500 grams boiled potatoes
  • 2 large tomatoes pureed
  • 1 tsp methi seeds fengureek
  • 1 tsp cumin seeds jeera
  • 1/4 tsp heeng asafoetida
  • 2 green chillies sliced
  • 1 tsp kashmiri chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • coriander leaves to garnish


  • Wash and boil potatoes. Peel and roughly chop when done. Set aside
  • Soak the methi seeds in warm water for about 20 mins or so. Using a mortar pestle or a mixer, grind it to a rough paste.
  • In a kadhai, heat oil. Add heeng and sautee for 10 secs. Add cumin seeds and green chillies and sautee for another 1 minute
  • Add the ground methi seeds and sautee for 1 minute. Add the pureed tomatoes and fry for 5-6 minutes till the tomatoes are well cooked and the oil separates
  • Add all dry masalas and sautee for 1-2 minutes
  • Add chopped potatoes and mash a few of them to give body to your gravy.
  • Add about 2 cups of hot water and cook till the gravy is thick
  • Serve hot with pooris, pachranga pickle and a cup of chai for bliss
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