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Bihari-style potatoes recipe

Bihari-style potatoes recipe

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

  • Serves 6 as a side
  • 5 mins to prepare and 20 mins to cook
  • 124 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • Energy

  • Fat

    6g 8%
  • Saturates

    0g 2%
  • Sugars

    1g 1%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 17.2g Protein 2.7g Fibre 2.1g


  1. 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.
  2. 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.
  3. Season, stir through the fried spices and cook for 1 min; serve.

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