Wednesday, June 22, 2016

Baby Potato - Bihari Style

This is a recipe that I watched on a TV show presented by Chef Ajay Chopra, who said this was a typical Bihari dish.  It looked interesting enough for me to try.  The ingredients like Kalonji, Fennel are not normally used in South Indian cuisine and it has a different taste altogether.  And sometimes different tastes are appreciated as this one was.  We had it with rotis, but I think it would be great with a bowl of hot rice and dal.

The dish is simple to make except for the peeling of the little potatoes.  Reminded me of my time comic character Sad Sack peeling potatoes in the army :-)

Baby Potato - 300 g

Methi (fenugreek seeds) - 1/4 tsp
Cumin seeds - 1/2 tsp
Kalonji - 1/4 tsp
Fennel seeds ( Somph) - 1/4 tsp
Asafoetida (hing) - large pinch
Green chili - 1 large

Coriander powder  -1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/4 tsp
Chili powder - to taste
Salt to taste
Coriander leaves for garnish

Oil -3-4 tbsp

Peel the little potatoes.  Parboil. ( cook till just tender - I went a little beyond )
Drain and keep

In a wok, heat the oil.
Add methi, cumin, kalonji, fennel and asafoetida.
Sauté .  Add the parboiled potatoes

Allow to fry with a slit green chili on low heat till turning golden.

In a small bowl, take the powders - coriander, cumin, turmeric, salt.  Add a little water and make a solution.
Add to the potatoes.
And the garam masala.
Mix. Keep covered a little while, stirring carefully now and then.  If required a little more oil.

Remove from heat. Place in bowl
Garnish with coriander leaves.

I think a squeeze of lime would also add a zing to the dish.


  1. I do not remember whether I had taken any dish with kalonji
    but I might have without knowing it.Anything made with potato
    Is relished by me. It is rightly called aapatbandhava by home makers
    as it is always available for use when unexpected guests come.
    The pictures are superb.

  2. Yes, the potato is a very versatile vegetable/tuber


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