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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
