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. 

Masala Mushroom Curry by Vaishali

Masala Mushroom Curry

Ingredients

12 oz button or crimini mushrooms (finely chopped)

1 tsp avocado oil (any vegetable oil is fine)

2 shallots (finely chopped-- can use onions instead)

4 cloves garlic

½ inch piece ginger

½ tsp turmeric

1 tbsp garam masala

1 small jalapeno or other hot pepper (seeded and chopped. Adjust the amount of heat to your liking by using more or less)

2 tbsp coriander leaves or cilantro

½ tsp tamarind paste

2 tbsp coconut milk

Salt to taste

Instructions

Place the ginger, garlic and chili pepper in a mortar and pestle and crush into a coarse paste. You can also do this in a food processor.

Heat the oil in a saucepan and add the shallots. Add some salt to draw out the moisture and saute until the onions turn golden-brown.

Add the coriander leaves and ginger-garlic-pepper paste and saute for a couple of minutes until fragrant. Then add the turmeric and garam masala along with the tamarind and the mushrooms. Add a cup of water (vegetable stock, if you have it, is even better) and let the curry come to a boil.

Place a lid on the saucepan and let the mushrooms simmer away for 10 minutes. If the curry looks dry, add more water or vegetable stock.

Add the coconut milk, add more salt if needed, and turn off the heat. Serve hot with rice.

Sri Lankan Fried Eggplant Curry

Sri Lankan Fried Eggplant Curry 

Ingredients 

5 Purple Japanese Eggplant 

1 large Onion 

2 clove Garlic 

1 inch Ginger 

2 Green chilli 

1 tbsp Chilli powder 

1.5 tbsp Thick Tamarind paste 

3 tbsp Coconut milk 

1 sprig Curry Leave 

2 x 2inch Pandan leave 

Sugar to taste 

Salt to taste 

Oil for frying 

For Tempering: 

Mustard seeds 

Cumin seeds 

Fennel seeds 

Method 

Cut eggplant crosswise into 3inch, then cut it half lengthwise. At last slice them length wisely into thin pieces. 

Deep fry eggplant pieces until golden brown. Remove and place on paper towel to drain excess oil. Keep aside.

In another pan, heat little oil, add the tempering ingredients and let it fry. Then add onion, ginger, garlic, green chilli, curry leaves and pandan leaves and saute until turn golden colour. In go the curry powder, fried eggplant pieces, tamarind paste, salt and sugar. Mix well then add coconut milk and let it cook for few minutes on low flame. Stir occacionally to prevent from burning. Serve with rice. 

Note: *You can add cooked chick pea on this dish. *You even can add more milk and curry powder to get gravy version. *Add some dry Maldive fish pieces to get non-veg version. It tastes very good.

Additional Notes Used all recommended spices 

No Pandan leaves, No sugar, Fenugreek instead of Fennel, Tamarind sauce for paste, eggplant pan fried, not deep fried.

Joy's Ceylon curry recipe

3 Tbsp coriander seed
1 1/2 Tbsp white cumin seed
3/4 Tbsp fennel seed
10 cloves
10 cardamons
10 curry leaves
1 tsp dill seed
1 tsp mustard seed
1 tsp peppercorns
1 tsp fenugreek
1 Tbsp uncooked rice
1 Tbsp dessicated coconut
2" cinnamon

Roast all the ingredients and grind well
Coriander should be ground separately

Written in October 2017- is essentially the same

Eggplant Curry

Working on Aubrey style curries

Basic spices used
Tumeric powder
Dill seed
Cumin powder
Cardomon seeds
Curry pincher leaves
Cayenne pepper powder to taste
Ginger powder (but not for eggplant)

Garlic and onions chopped -sauted in oil, add the spices to season the onions, then after add the meat or veggies

also add tomato paste and coconut milk and lemon juice
+ salt of course

White potato curry add fenugreek seeds and delete cumin and ginger

February 15, 2016
Aubrey would normally deep fry eggplant first- but = very oily curry

1 cup of onion diced
4 cloves garlic
7 Tbsp oil
Sautee and add spices
6 cardomen seeds
4 tsp cumin
3 tsp tumeric
3 tsp dill seed
6 curry pincher leaves
1/4 tsp red cayenne powder
2 red whole dry red cayenne
2 whole dry yellow cayenne

2 pkgs of Asian eggplant - 3 1/4 lb total add a little at at time, chopped

added 4 medium tomatoes diced
1 tsp salt or to taste
stir to get the oil distributed
cook at medium to low heat - with lid on- to steam- adds liquid from veggies
2 Tbsp Cocount milk
1 Tbsp Real lemon
Lower to simmer until eggplant is all cooked

1487 calories for total dish
makes about 12 cups @125 calories each
mainly from oil -866, eggplant- 354, tomatoes 81, coconut oil 56, onions 64, tumeric 23, minor amounts from rest

Sri Lanka Curried Chicken

according to Aubrey
Ingredients
3 chicken legs
1 large onion sliced
1 tsp tomato paste
1/2 tsp paprika
1/8 teaspoon garlic powder
1 tsp cummin seed powder
1 sprig celer
1/3 cup milk
salt to taste
sufficient water to cover the chicken
2 Tbsp Mazola oil
1/2 tsp Cayenne chili powder (if desired)

Method
Cut each chicken leg into two pieces, wash and drain. Put the oil in a pan over moderate heat and fry the onions till transparent. Mix the paprika, garlic and cummin seed powder in a cup with a little water to form a paste. Fry this in the oil and then add the tomato paste and stir well. Add the pieces of chicken and the celery and stir till all the pieces are coated with the paste. Now add enough water to almost cover the pieces of chicken. Add the salt and cook til the chicken is tender and the gravy is thick. Add milk and as soon as it comes to a boil, take it off the stove.