Ginger Chili

Bihari potato stew

A quintessential Bihari dish which is quick to make and easy to cook



250 gms Baby potatoes
2-3 medium Onions, sliced
1-2 Dry whole red chilli
2-3 Bay leaves
1-1/2 Cinnamon stick
3-4 Cloves
2  badi Elaichi (Black Cardamom)
1 tsp Coriander powder
½  tsp Red chilli powder
½  tsp Turmeric powder
½  tsp Ginger paste
½  tsp Garlic paste
¼  tsp cumin seeds
Salt, to taste
1 tbsp Curd
2 tbsp Mustard oil

Keep a quarter of  the chopped onions aside. Pierce the potatoes with a fork and toss the potatoes with the remaining sliced onions, 1 dry red chilli, 2 bay leaves, ½ cinnamon stick, 2 cloves, 1 badi elaich (Black cardamom)i, 1 tsp Dhania powder, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp ginger paste, ½ tsp garlic paste and 1 tbsp of Mustard oil. Set the potatoes aside to marinate for 2-3 hours.

In a pressure cooker, heat 1 tbsp of Mustard oil.  Add the cumin seed. Wait till it begins to sputter and then add the remaining dry whole red chilli, bay leaves, clove and cardamomi. When this spice mix begins to crackle add the remaining onion that was set aside. Fry till the onions are browned. To this add the marinated potatoes. Mix well and let the potatoes cook on a low flame with the lid on top. When the potato softens and the juices simmer add the curd. Mix well.  Pressure cook on low flame for 10 mins.

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