Have you ever heard of any human being in this planet, scratch that, in this galaxy, who can possibly not be in love with potatoes. I admit that it is not the healthiest vegetable out there, but hey, it is a vegetable at the end of the day :P. Each version of this most beloved and popular vegetable is unique in its own way with innumerable variations in spices that flavour the potatoes. My love for fried anything with a generous dash of spices brings me to my predictable first potato recipe-Potato Fry, also known as Aloo Fry. A clean-cut recipe with minimal yet flavourful spices that cannot possibly go wrong, I hope this heart-warming dish exceeds your expectations ;).
Step by Step Process for Potato Fry:
Wash potatoes well, peel and dice them into bite size even pieces, so that they cook evenly. See the recipe card at the end of the post for detailed information.
Heat oil in a large nonstick pan over medium heat and season it with mustard seeds. Once the mustard splutters, add garlic pieces and fry for a minute. Now add the potato cubes, turmeric, required salt and stir for 10 minutes at frequent intervals.
Once the potatoes turn translucent, add chopped onions. Fry for 2 minutes and then add red chilli powder and curry leaves. Lastly add the slit green chilies and fry for 5 minutes or till they turn golden brown in colour but do not burn it.
Garnish with finely chopped coriander and serve Potato fry with rotis or hot steaming rice and Rasam or any of your favourite combination.
Potato Fry/Aloo Fry
Ingredients
- 2 Tablespoons vegetable oil
- 1 Teaspoon mustard
- 8 garlic pods peeled and halved
- 2 large potatoes washed peeled and diced to evenly sized cubes
- ¼ teaspoon turmeric
- Salt as required
- 1 finely chopped medium sized onion
- 10 curry leaves
- 1 and ½ teaspoon red chilli powder
- 2 green chilies slit lengthwise
- 1 Tablespoon finely chopped fresh coriander
Instructions
- Heat oil in a large nonstick pan on medium heat and season it with mustard seeds. Once the mustard splutters, add garlic pieces and fry for a minute.
- Now add potato cubes, turmeric and required salt and stir for 10 minutes at frequent intervals.
- Once the potatoes turn translucent, add chopped onions. Fry for 2 minutes and then add red chilli powder and curry leaves. Lastly add slit green chilies and fry for 5 minutes or till they turn golden brown in colour but do not burn it.
- Lastly add slit green chilies and fry for 5 minutes or till they get a nice golden brown colour.
- Garnish with finely chopped coriander and serve with rotis or hot steaming rice accompanied with Rasam or any of your favourite combination or just enjoy it as a snack.
Notes
Potatoes should be cubed of equal sizes so that they cook evenly.
Spice levels can be adjusted as needed.
In case you have enough time and patience, you can reduce amount of oil,the salt aids in cooking the potatoes slowly on low heat.
this is to die for Padma, i love potatoes in ay form and this sounds so yum.
Thanks siri.. Even I love potatoes in every form!!
good padhu
Thanks Reva…