Bihari-style potatoes recipe
Atul Kochhar says: The traditional pan-fried potatoes that go along with my Bihari lamb curry are another recipe filled with nostalgia - my teacher used to bring them along to school and let me have a bite. She was an amazing cook and I have often tried to recreate her food from my memory!
See method- Serves 6 as a side
- 5 mins to prepare and 20 mins to cook
- 124 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp rapeseed oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp nigella seeds
- pinch of asafoetida
- 4 garlic cloves, peeled and sliced
- 600g King Edward potatoes, peeled and cut into fngers or chips
- ½ tsp ground turmeric
- 1 tsp mild chilli powder
- 2 green finger chillies, sliced in half lenthways
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Shop ingredientsEach serving contains
- Energy
- 525kJ 124.0kcal
- Fat
- 6g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 17.2gProtein 2.7gFibre 2.1g
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Method
- Heat 1 tbsp oil in a lidded frying pan over a medium heat. Fry the cumin, mustard and nigella seeds, asafoetida and garlic for 1 min until the spices start to sputter, then scrape into a bowl; set aside.
- Toss the potatoes in a bowl with the turmeric and chilli powder. Return the pan to a medium heat with 1 tbsp oil and fry the potatoes and sliced chillies for 2 mins. Cover and cook for 8-10 mins until they start to soften. Uncover, increase the heat to medium-high, then stir-fry the potatoes for 10-12 mins until crisp and cooked through.
- Season, stir through the fried spices and cook for 1 min; serve.
- See more Indian fakeaway recipes
