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A rustic and flavorful Bihari-style curry featuring tender broad beans and soft potatoes simmered in a simple yet aromatic tomato and spice base. This comforting dish is a staple in Eastern India and pairs perfectly with hot rotis or steamed rice.
For 4 servings
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and just begins to smoke, about 2-3 minutes. This step is crucial to cook out the oil's pungent raw flavor.
Reduce the heat to low and add the panch phoran. Allow the seeds to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
Add the finely chopped onions and sauté on medium heat for 6-8 minutes, stirring occasionally, until they are soft, translucent, and light golden brown at the edges.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the powdered spices: turmeric, coriander, cumin, and red chili powder. Stir continuously for 30 seconds on low heat to toast the spices without burning them.
Pour in the tomato puree and add the salt. Mix well and cook the masala for 5-7 minutes, stirring frequently, until it thickens and you see oil separating from the mixture at the sides of the pan.
Add the cubed potatoes and chopped broad beans to the pan. Stir gently to coat the vegetables thoroughly with the masala. Sauté for 4-5 minutes, allowing the vegetables to slightly char and absorb the flavors.
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A rustic and flavorful Bihari-style curry featuring tender broad beans and soft potatoes simmered in a simple yet aromatic tomato and spice base. This comforting dish is a staple in Eastern India and pairs perfectly with hot rotis or steamed rice.
This bihari recipe takes 45 minutes to prepare and yields 4 servings. At 254.5 calories per serving with 8.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Pour in 1 cup of hot water, stir everything together, and bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. Stir once or twice in between to prevent sticking.
Check if the potatoes and beans are tender by piercing them with a fork. If they are cooked through, turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry and give it a final gentle stir.
Let the tarkari rest for 5 minutes before serving. This allows the flavors to meld beautifully. Serve hot with fresh rotis, parathas, or steamed rice.
Incorporate 100g of paneer cubes or a cup of boiled chickpeas in the last 5 minutes of cooking for a protein-rich version.
You can add other vegetables like carrots, peas, or cauliflower along with the potatoes for added nutrition and texture.
Add 1-2 slit green chilies along with the onions for an extra kick of heat.
For a creamier, richer gravy, add 1 tablespoon of cashew paste or melon seed paste along with the tomato puree.
Broad beans are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is packed with vitamins and minerals from vegetables like potatoes, tomatoes, and beans, including Vitamin C, potassium, and folate.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory properties that can help reduce inflammation in the body.
Potatoes provide a good source of complex carbohydrates, which are the body's primary fuel source, offering sustained energy.
Simba, also known as 'Sem' or 'Papdi', is the Hindi name for broad beans or fava beans. They are a popular vegetable in Indian cuisine, known for their slightly sweet, earthy flavor and firm texture.
Panch Phoran is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. If you don't have it, you can use 1/2 tsp of cumin seeds and 1/2 tsp of mustard seeds as a substitute, though the flavor will be different.
Yes, it is a healthy and nutritious dish. It's rich in dietary fiber from the beans and complex carbohydrates from the potatoes. The use of various spices also adds antioxidant and anti-inflammatory properties.
One serving of Simba Aloo Tarkari (approximately 1 cup or 245g) contains an estimated 220-240 calories. This count is for the curry itself and does not include accompaniments like rice or roti.
Leftover tarkari can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it thoroughly in a pan or microwave before serving. The flavors often become more intense the next day.
Yes, for a 'satvik' or Jain version, you can omit the onion and ginger-garlic paste. To compensate for the flavor, add a pinch of asafoetida (hing) to the hot oil after the panch phoran crackles, and you can increase the amount of tomato puree slightly.