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Bihari-style potatoes recipe
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47 ratings
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
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
If you haven't got any King Edwards, try using Maris Piper potatoes
Each serving contains
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Energy
525kj
124kcal
6%
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Fat
6g
8%
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Saturates
0g
2%
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Sugars
1g
1%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 17.2g
Protein 2.7g
Fibre 2.1g
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.
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