Indian Potato Fry Recipes

ALOO FRY

Steps:

• Heat oil in a wok and add mustard seeds, cumin seeds, dry red chillies, curry leaves and hing.
• When mustard seeds start to pop and splutter, add finely chopped onions and fry for 2-3 minutes on medium flame.
• Next, add ginger-garlic paste and fry for 2 minutes till the raw smell disappears and onions turn light brown in colour.
• Mix in diced potatoes and give it a good stir for a minute or two.
• Add all the spices listed above one by one along with salt to taste and mix them well to coat every potato piece. If using lime/lemon juices save it till the end.
• Sprinkle little water and cover the wok and cook for 5-8 minutes. Give it a good stir in between to save the potatoes from sticking to the bottom of the vessel.
• Sprinkle little more water if needed and cook for another 3-5 minutes till the potatoes are cooked thoroughly.
• Add lime/lemon juice and switch off the gas. Mix in finely chopped coriander and serve it hot with any dal (creamy lentil soup), a dollop of ghee and rice or any Indian flat breads.

INDIAN POTATO FRY

Steps:

• Boil potatoes until soft. Drain. Set aside.
• Heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, asafetida, and curry leaves. Fry for 1 minute or until the seeds sputter.
• Add chopped onion and green chiles and fry until golden brown.
• Add chopped tomatoes and fry until mushy.
• Stir in turmeric powder, red chili powder, cayenne pepper, black pepper, and salt. Add in water. Simmer for 1-2 minutes (you should start having a nice gravy!).
• Mix in potatoes. Cover and let simmer for 5-7 minutes.