Bihari Aloo Tamatar

Method

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   About Bihari Aloo Tamatar: This is the everyday weekday vegetable across Bihar — potatoes simmered in a quick tomato gravy with mustard seeds and asafoetida. It comes together in 25 minutes from store-cupboard ingredients and is the kind of dish that gets made when nobody has time but everybody is hungry. Pairs perfectly with hot puris or plain rice.

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   Choose and prepare the potatoes: Take 4 medium potatoes. Peel, then cut into 2cm cubes. Uniform cubes are essential — uneven sizes mean some are mushy while others are still hard. Drop the cut cubes into a bowl of cold water as you go to prevent browning.

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   Drain the potatoes well: Just before cooking, drain the potatoes and pat dry on a kitchen towel. Wet potatoes splutter dangerously in hot oil and steam rather than fry, so drying matters.

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   Prepare the tomatoes: Take 3 medium ripe tomatoes. Chop finely. If you have time, blend half of them to a puree and finely chop the other half — this gives the gravy both smoothness and texture.

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   Prepare the onion: Take 1 medium onion. Peel and chop into fine dice — pieces no larger than 5mm.

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   Prepare the garlic: Take 3 garlic cloves. Crush, peel and mince finely.

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   Understand asafoetida: Asafoetida (hing) is a strongly aromatic resin powder sold in small tubs at every Indian grocer. It smells unpleasantly sulphury raw, but completely transforms when tempered in hot oil — adding a savoury, almost garlic-like backbone that defines authentic Bihari cooking. A tiny pinch is enough; do not pour.

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   Heat the mustard oil correctly: Pour 2 tbsp mustard oil into a heavy-bottomed pan or kadhai over medium-high heat. Heat for about 1 minute until the oil just begins to smoke and the harsh raw smell mellows. Skipping this step leaves the dish tasting harsh.

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   Temper with mustard seeds and hing: Reduce heat to medium. Add 1 tsp mustard seeds. Within 5-10 seconds they will pop and jump in the pan. Wait until the popping slows, then add 1/2 tsp asafoetida. The hing will sizzle and immediately fill the kitchen with its savoury aroma.

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    Fry the onion and garlic: Add the chopped onion. Stir-fry for 5 minutes until the onion turns soft and just begins to turn golden. Add the minced garlic and stir for 1 more minute until fragrant.

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    Add the tomatoes: Tip in the chopped and pureed tomatoes. The pan will hiss and steam. Stir well. Cook on medium heat for 8-10 minutes, stirring every 2-3 minutes, until the tomatoes have completely broken down into a thick pulpy mass and oil starts to separate at the edges of the pan. This separation is the signal that the masala base is properly cooked.

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    Add the dry spices: Sprinkle in 1 tsp turmeric powder and 1 tsp red chilli powder. Stir for 30 seconds — the masala will deepen to a rich rust colour. Add salt to taste.

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    Add the potatoes and water: Add the dried potato cubes and stir for 1 minute to coat them in the masala. Pour in 1/2 cup hot water (some Bihari home cooks prefer 3/4 cup for a thinner gravy). Stir well.

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    Cover and simmer: Reduce heat to medium-low. Cover the pan with a tight-fitting lid. Cook for 12-15 minutes, lifting the lid every 5 minutes to give a gentle stir and check the water level. Add 2-3 tbsp more water if it dries out.

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    Check doneness: Pierce a potato cube with a fork — it should go through easily but the cube should still hold its shape. Mash 3-4 cubes lightly against the side of the pan with the back of the spoon — this thickens the gravy beautifully and gives it the right rustic texture.

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    Garnish and serve: Sprinkle 2 tbsp finely chopped fresh coriander over the top. Stir once. Serve hot with hot puris (the most traditional pairing), plain roti or steamed rice. Aloo tamatar tastes even better the next day after the potatoes have absorbed the gravy overnight.