Potato Fry/Aloo Fry
A clean-cut Potato fry/Aloo fry recipe made with humble potatoes, coated with minimal yet flavourful spices, exceeds your expectations.
Servings: 3 to 4
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
Stir only occasionally, so that they get a nice golden brown colour, but do not burn them.
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.
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.