Mithila Aloo Tarkari
Veg
Vegan
Dry potato curry tempered with kalonji and dried chilli in mustard oil — a simple, deeply flavourful daily vegetable preparation eaten alongside rice and dal in Mithila households.
Cuisines
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
| 3 medium | potatoes |
| 2 tablespoons | mustard oil |
| 1 teaspoon | panch phoron (five spice mix) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| 1 teaspoon | salt |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Peel and dice the potatoes into small cubes.
- 2 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
- 3 Add panch phoron to the oil and let it splutter for a few seconds.
- 4 Add the diced potatoes to the pan and stir well to coat them with the spices.
- 5 Sprinkle turmeric powder and red chili powder over the potatoes and mix thoroughly.
- 6 Pour in the water and add salt. Stir to combine.
- 7 Cover the pan and let the potatoes cook on low heat for about 15-20 minutes, stirring occasionally, until they are tender and the water has mostly evaporated.
- 8 Garnish with chopped fresh coriander leaves before serving.
Tips
For a more authentic flavor, use mustard oil and ensure it is heated properly before adding spices.