Mashed Green Peas And Potato Curry


Hello friends. If someday, you get bored by the regular preparation of your lunch and dinner platters of rice, dal chapatis and subzis or when you want to go creative and healthy, the hassle-free way then you can make this Bihari style traditional green peas curry which is easy to make,very tasty and a definite good change for your boredom. So let’s try it. The recipe is as follows:—-


  1. Green Peas-250 gms
  2. Potatoes-1(big)
  3. Onions-2
  4. Green Chillies-2
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Coriander-Cumin Powder-1 tsp
  8. Kitchen King Masala-1 tsp
  9. Garam Masala-1 tsp
  10. Tomato Puree-2 tbsp
  11. Dry Mango Powder or Amchoor Powder-1 tsp
  12. Kasuri Methi-1/2 tsp
  13. Salt-According to taste
  14. Cilantro-For Garnishing

For the tempering or tadka—-

  1. Cumin- 1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp


Step 1

IMG-5081.JPGFirstly pound the green peas in a masher till half mashed. Chop the onions and green chilies and the cilantro. Boil the potatoes and cut them into cubes.

Step 2

Take a kadhai. Add some vegetable oil, cumin, and asafoetida to it. When it splutters, add the chopped onions and green chilies to it. Half-fry the onions and then add the masalas namely salt, turmeric powder, red chilly powder,coriander-cumin powder, kitchen king masala, garam masala and fry for two minutes. Now add the tomato puree kasuri methi and dry mango powder or amchoor powder and fry again for two minutes. Now add the half-mashed peas and boiled potatoes and water to make the gravy. Boil the gravy for five minutes. Lastly, add the freshly chopped coriander.

IMG-5079.JPGOur Mashed Green Peas And Potato Curry is done. Serve it with steamed rice, dal, some stir-fries or anything you want.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!! 



White Pumpkin Badis With Potato Curry


Hello, buddies once again. As you can see I have written some recipes with badis earlier and continuing the series today I’ll be sharing a recipe made with ash gourd badis and potatoes. It is a specialty of my region, the Mithila region of Bihar. It is a regular in mostly all of the households there and is really unique in taste, you bet. The badis are made by most of the women of this region in the mid-summer and these badis are a special item because of their taste and utility. Today I’ll be making these badis mixed with potatoes with a generous tempering of asafoetida, my frequent ingredient for temperings of my recipes. I hope you will like it well enough to give it a try and won’t be disappointed. So let’s start making it—-

Ingredients:-For the badis:-

  1. White Pumpkin or Ash Gourd-1
  2. Split Black Gram(urad dal)-300gms
  3. Salt-According to taste
  4. Cumin Seeds-1/2 tsp
  5. Ajwain-1/2 tsp
  6. Garam masala-1 tbsp
  7. Ginger Paste-1 tsp
  8. Asafoetida-A pinch

For the Gravy:-

  1. Onion(chopped)-2
  2. Potato-2
  3. Turmeric Powder-1 tsp
  4. Coriander Powder-1 tsp
  5. Cumin Powder-1 tsp
  6. Red Chilly Powder-1tsp
  7. Garam Masala-1 tsp
  8. Tomato Puree-2 tsp
  9. Dry Mango Powder or Amchoor-1 tsp
  10. Salt- According to taste
  11. Water-For the gravy

For the tempering:-

  1. Vegetable Oil-1 tbsp
  2. Asafoetida-A pinch
  3. Cumin-1 tsp
  4. Bay Leaf or Tejpatta-2


Step 1

DSC01638.JPGTo make the badis, peel and grate the ash gourd. Soak the black gram overnight. Grind the dal. Mix both the grated gourd and dal and add the salt, cumin, carom seeds, ginger paste, asafoetida and garam masala. Now taking one dollop of this mixture with a spoon put it on a plastic mat and make badis out of it and dry it in intense sunlight. This badi can be made in very intense sunlight only, so make it in summers. These badis need to be dried very well and they may take 3-4 days for that. Boil the potatoes and cut them.

Step 2

IMG_4972.jpgNow to make the gravy, take a kadhai. Add the tempering ingredients. Now add the chopped onions and half-fry them. Next add the masalas, salt, turmeric powder, red chilly powder, coriander-cumin powder, garam masala and tomato puree and fry this mixture again for two minutes. Now add water for the gravy and let it simmer on medium flame for five minutes.

Step 3

DSC01640.JPGIn another pan add some oil and shallow fry the badis in it until browned. Keep aside.

Step 4

Finally when the gravy has cooked on a medium flame for some time drop these badis in the gravy and simmer again for four minutes. Lastly, add the boiled and cut potatoes and simmer for five minutes before switching off the gas.

Our White Pumpkin Badis With Potato Curry is done. Serve it with chapatis, paranthas, steamed rice or anything you wish like.

Friends do try the recipe at home. Share your feedback and comments. Have a great week everyone. Till then healthy cooking, happy living!!!




Spinach And Potato Curry


Hello and welcome friends. Today we’ll be making spinach and potato curry together. It’s really healthy, all green, and very easily prepared too. You can serve it with chapatis, pooris etc.


  1. Spinach – 500 gms.
  2. Potato – 250 gms.
  3. Bay Leaf – 2.
  4. Onions – 2.
  5. Cumin -1 tsp.
  6. Asafoetida -A pinch.
  7. Red Chilly Powder -1 tsp.
  8. Cumin Powder -1 tsp.
  9. Turmeric Powder -1 tsp.
  10. Tomato – 2.
  11. Garam Masala – 1 tsp.
  12. Sugar – 1/2 tsp.
  13. Vegetable Oil – 1 tbsp.


Step 1 

Wash and cut the spinach. Boil the spinach and the potatoes.

Step 2

In a kadhai, add oil, cumin, bay leaf and asafoetida. Add chopped onions. Fry it. Next add the salt, turmeric powder, red chilly powder, cumin powder,garam masala, and fry. Now add chopped tomatoes and fry all again. When the masala mixture is ready, add the boiled spinach and mash it with the ladle you have in your hand. Add boiled and cut potatoes. Lastly, add some sugar and fry everything finally.

Our Spinach And Potato Curry is ready. You can add some milk also lastly but it is optional. Garnish it with fresh cream and fresh cilantro. Serve it with chapatis, tortillas and the like.

Note point:-1. The recipe should be a bit sweet and tangy so I have added slightly more of the tomatoes than will generally be used to make curries. And to balance the taste I have also used some sugar or sugar-free.

Friends do try the recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!


Split Bengal Gram Pooris With Potato Curry


Hello and welcome friends. Today I am going to share with you a breakfast recipe of Bihar which is tasty, spicy and totally wholesome. It’s a small-time treat and I am sure you all will like it. So let’s start—


  1. Split Bengal Gram -250 gms.
  2. Whole wheat flour – 400 gms.
  3. Asafoetida or Hing – A Pinch.
  4. Red Chilly Powder – 1 tsp.
  5. Salt – According to taste.
  6. Cumin Powder – 2 tsp.
  7. Garam Masala – 2 tsp.
  8. Vegetable Oil – For deep frying.


Step 1

To make the dough take a bowl and add the given amount of wheat flour in it. Add 2 tsp of vegetable oil and then using water knead a pliable dough.

DSC00510.JPGStep 2 

Wash the Bengal gram and pressure cook it till it gets half-done. Take it out in a strainer and let it cool. Now coarsely grind the gram and keep aside.

DSC00513.JPGStep 3 

Heat a wok and add 2 tsp of oil. Add 1 tsp of cumin to it. When it crackles add the given amounts of asafoetida, salt, red chilly powder, cumin powder, garam masala and immediately add the Bengal gram. Saute and keep aside. Our filling is ready.

DSC00514.JPGStep 4

Now take one medium-sized portion of the dough and fill it with 2 tsp of the Bengal gram filling. Using the rolling pin make small puris and keep aside.

20161214_212326.jpgStep 5

Heat sufficient vegetable oil in a kadhai. When it becomes hot drop the puris one by one and fry them till golden brown on both sides. Drain them and put on a tissue paper.

Our Bengal Gram Pooris are ready. They can be best served with tamarind chutney or potato curry and curd.

Potato Curry


  1. Potato – 4.
  2. Onions – 1.
  3. Asafoetida or Hing – A pinch.
  4. Turmeric Powder – 1 tsp.
  5. Red Chilly Powder – 1 tsp.
  6. Cumin Powder – 2 tsp.
  7. Subzi Masala – 2 tsp.
  8. Garam masala – 1 tsp.
  9. Salt – According to taste.
  10. Tomato Puree – 2 tbsp.
  11. Dry Fenugreek leaves or Kasuri Methi – 1 tsp.
  12. Coconut Milk – 1/2 cup.


Step 1

Wash and cut potatoes in medium-sized pieces. Chop the onions finely.

Step 2 

Take a kadhai and add oil to it. Then add cumin, dry fenugreek leaves, and asafoetida and let it crackle. Now add the finely chopped onions. Fry them for two minutes. Now add turmeric powder, red chilly powder, cumin powder, subzi masala, salt and saute it for two minutes. Now add the given amounts of tomato puree and saute again for one minute. Add the potato cubes and fry again. Now add water and let the curry simmer on a medium flame.

Step 3

When the curry starts boiling, add coconut milk and garam masala and mix all well and let it cook for five minutes. Garnish with fresh cream and chopped cilantro.

And hey, our Potato Curry is done and ready to be teamed up with kachoris, hot chapatis, naan or paranthas. Simply to be enjoyed!

Friends do try this recipe at home. Share your comments and feedback. Have a good fun filled week everyone. Till then healthy cooking, happy living!