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A rustic and spicy potato curry from Bihar, where baby potatoes are fried in mustard oil and simmered in a robust tomato-onion gravy. A perfect main dish for pooris or rice.
For 4 servings
Boil and Prep Potatoes
Fry Potatoes
Sauté Aromatics
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A rustic and spicy potato curry from Bihar, where baby potatoes are fried in mustard oil and simmered in a robust tomato-onion gravy. A perfect main dish for pooris or rice.
This bihari recipe takes 55 minutes to prepare and yields 4 servings. At 291.09 calories per serving with 5.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Base
Cook Spices and Yogurt
Simmer the Curry
Garnish and Rest
Add 150g of cubed paneer along with the potatoes during the final simmering stage for a richer, more protein-packed dish.
For a restaurant-style texture, blend 8-10 soaked cashews into a fine paste and add it along with the tomato puree.
For a 'satvik' version, omit the onions and ginger-garlic paste. Increase the amount of hing slightly and add a pinch of black salt (kala namak) for a unique flavor.
Increase the number of green chillies or add 1/2 tsp of regular red chilli powder along with the Kashmiri chilli powder for extra heat.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
The array of spices like turmeric, cumin, and coriander are packed with antioxidants that help combat oxidative stress and protect body cells from damage.
The use of curd (yogurt) introduces probiotics into the dish, which can help maintain a healthy gut microbiome and improve digestion.
Mustard oil, a key ingredient in Bihari cuisine, along with turmeric, contains compounds like curcumin and omega-3 fatty acids that possess anti-inflammatory benefits.
One serving (about 1 cup) contains approximately 320-360 calories, primarily from the potatoes and oil. The exact count can vary based on the amount of oil absorbed during frying and the size of the potatoes.
It can be part of a balanced diet. Potatoes provide essential carbohydrates and potassium, while the spices offer antioxidant benefits. However, it is moderately high in calories due to the frying process. To make it healthier, you can air-fry or bake the potatoes instead of shallow-frying them.
Yes, for a 'satvik' version, you can skip the onion and ginger-garlic paste. To compensate for the flavor, you can increase the amount of hing and add a pinch of black salt (kala namak) along with the other spices.
It pairs exceptionally well with hot pooris or litti. It also goes great with roti, paratha, or plain steamed rice.
To prevent curdling, always ensure the yogurt is at room temperature and whisked well. Add it on very low heat and stir continuously. If it has already curdled slightly, you can try blending the gravy with an immersion blender to smooth it out, though the texture might change.
Absolutely. If using large potatoes, peel them and cut them into 1.5-inch cubes. The boiling and frying process will remain the same.