POTATO FRY by Swasthi's Recipes

POTATO FRY

Potato fry also known as aloo fry, made with basic ingredients is a

comfort food from Indian cuisine. This simple stir fry can be eaten with

rice- sambar or rice-rasam or as a side in a Indian meal. This is a kids'

friendly recipe.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

2 to 3

Author Swasthi

INGREDIENTS (1 CUP = 240ML )

HOW TO MAKE THE RECIPE

Preparation

1¼ cup potatoes

(½ inch cubes, 250 grams, 2 to 3 medium)

1½ tablespoon oil

(adjust to taste)

¼ teaspoon mustard seeds

(optional)

½ teaspoon cumin seeds

1 to 2 garlic

cloves chopped or crushed

½ teaspoon urad dal

(optional)

1 sprig curry leaves

1 dried red chili

broken (optional)

⅛ teaspoon asafoetida

(hing)

⅛ teaspoon turmeric

½ teaspoon red chili powder

(adjust to taste)

¼ to ½ teaspoon garam masala

or sambar powder

⅓ teaspoon salt

as needed

Potato fry https://www.indianhealthyrecipes.com/tawa-aloo-potato-fry/

Instructions

1. Pour oil to a heavy bottom non stick or cast iron pan. When the oil turns hot, add cumin,

mustard, red chili and dal (optional). Fry until the dal turns golden.

2. Add curry leaves and garlic. When the garlic is lightly fried, add hing.

3. Drain the water from potatoes and then add them to the pan. Sprinkle turmeric. Mix and

fry potatoes for about 3 to 4 minutes on a medium heat stirring often.

4. For crispy aloo fry, keep stirring and fry them without covering until fork tender. You

can also add more oil for better roasting.

5. For soft potatoes, lower the flame. Cover and cook till the potatoes are fork

tender. Stir in between to prevent burning.

6. When the potatoes are done, prick them with a fork to check if they are cooked

completely. You shouldn't feel them hard from inside. Otherwise cook them for a little

longer.

7. Then sprinkle chili powder, salt and garam masala. Toss everything well and fry for a

minute or two to blend well. I usually add a tsp of oil at this stage so the spice powders

coat all of the potatoes easily.

8. Serve potato fry with rice and rasam, sambar.

Tips to make potato fry 

1. To stir fry always use potatoes that are not from the cold storage section as they don’t get cooked or roasted quickly. 

2. Always keep the potatoes immersed in a bowl of water to get rid of the excess starch. This prevents them from sticking to each other while frying. 

3. Also keeping them in water hydrates the potatoes and help to cook well easily. 

4. I have used a basic garam masala to spice up the aloo fry. You can also use pav bhaji masala, kitchen king masala or sambar powder. 

5. Always add salt to potatoes only after are cooked well. Adding salt early to the potatoes hinders them from cooking well. 

6. I don’t make very hot & spicy foods at home as my kids cannot eat. So this potato fry is lightly spiced with red chili powder & light garam masala. Do adjust them to suit your taste.