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Potato Fry (Aloo Fry)
Potato Fry, or Aloo Fry, is a simple Indian dish with potatoes, spices, and herbs. This stir-fried potato recipe pairs perfectly with rice, or roti and is ready within 30 minutes. Easy, vegan and gluten-free!
Equipment
Ingredients
- 4 medium potatoes (500 grams)
- 2 tablespoons oil
- 1 teaspoon mustard seeds rai
- 1 teaspoon cumin seeds zeera
- ¼ teaspoon asafoetida hing
- 10-12 curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon salt adjust to taste
- 1 teaspoon red chilli powder adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- ¼ cup cilantro finely chopped
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Instructions
Preparation
- Wash and peel the potatoes. Cut each into bite-size pieces about 1-inch cubes.
- Add the potato cubes to a bowl of water and keep immersed until ready to use. This prevents them from browning.
- Just before making the potato fry recipe, drain the water completely from the potatoes. Rinse once.
Making Potato fry
- Heat oil in a heavy thick-bottomed pan or cast iron skillet on medium-low heat. Once the oil is hot, add mustard seeds and let them pop.
- Add the cumin seeds, asafoetida, and curry leaves and stir to combine.
- Add the drained and rinsed potatoes to the hot pan. Be careful as the water may cause oil to splash a little. Mix until the potatoes are well coated with oil.
- Add turmeric, and salt and mix again. Stir fry for 2-3 minutes.
- For crispy aloo fry - keep stirring and fry the potatoes without covering until fork tender.
- For soft potatoes - turn the heat low, cover, and cook till potatoes are soft and cooked (fork tender). Remove the lid and cook on one side longer to crisp them up.
- Add red chili powder, and coriander powder and mix well. Add a tablespoon of water so the spice powders coat the potatoes well and to prevent the spices from burning.
- Add garam masala and fry for a minute or two.
- For final touch add lemon juice, and fresh cilantro for a final touch. Turn off the heat. Give it one final toss and the potato fry is ready to serve!
- Serve warm with rice, dal rice, sambar rice, curd rice. enjoy!
Notes
Cut the potatoes into uniform-sized pieces for even cooking. You can cut them into smaller cubes or thin slices to speed up the cooking time.
Keep the potatoes immersed in water to get rid of excess starch. This prevents them from sticking to each other and the pan while frying.
Keeping them in water also prevents them from browning. You can prep the potatoes in advance and keep them immersed in water.
Use a well-seasoned cast iron pan or kadhai for best results.
Dont overcrowd the pan. This will help the potatoes cook evenly and become crispy.
Adjust the amount of spices according to your taste preference. Dont add too much since it will dry out the aaloo fry.
You can add more red chili powder if you like it spicy. Use pav bhaji masala or sambar masala for more flavor.
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 604mg | Potassium: 944mg | Fiber: 5g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 94mg | Calcium: 50mg | Iron: 2mg
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