Potato fry, learn how to make a super simple and tasty potato fry recipe with quick video, step by step photos.
I make quite a few potato curry varieties for lunch, same as I have posted earlier. But this one makes rare appearance as Aj is not a big fan of this kind of cube cut potato fry.
I make potato curry only for Aj sake while I make poriyals with coconut. So it will be his choice, mostly baby potato pepper fry these days. Fresh ground masala potato curry is made so often at my in-laws place. But I make rarely, for the same above reason.
This can be prepared so quickly and easily even beginners can bring out a tasty outcome when they make it. I use sambar powder as universal spice mix for all my everyday south Indian cooking.
That’s because it have all the ingredients in it like chilli (majority) Coriander (also more proportion) with traces of cumin seeds, pepper and turmeric.
You can also replace it with just plain red chilli powder or 1 teaspoon chilli powder, ½ teaspoon coriander seeds powder. I like to add Kashmiri chilli powder for a lovely color.
As a variation, you can par boil the potato cubes to get a perfect crisp fried results. Also, for not letting the spice powders burnt, add it towards end and not at the beginning itself. This gives best flavor too. That is, roast the potatoes well in oil until crisp and golden from all the sides and lastly add the spice powder and cook.
🥔 Perfect roast
Cook the potatoes in medium flame and never let it burn and change the color. This is the key to get perfect stir fried potatoes. Also I love to use cast iron kadai or my cast iron pan for best results.
Since I have been posting all simple recipes, thought of posting this one too. Check out my other Indian potato recipes for lunch.
Potato fry | Aloo fry
- 2 Potato large
- 2 teaspoon Sambar powder replace with 1 teaspoon chilli powder, ½ teaspoon coriander powder
- ⅛ teaspoon Turmeric
- Salt – as needed
- 1 tablespoon Oil divided
- ½ teaspoon Mustard
- 1 Curry leaves sprig
- Peel the skin of potato, wash, slice to equal sized rounds.
- Cut into same thickness strips.Chop the strips to cubes.
- Heat a kadai with oil, splutter mustard, add curry leaves. Add diced potato and cook for 2 mins. Stir every 30 secs.
- Add 2 teaspoon sambar powder, ⅛ teaspoon turmeric, required salt.
- Mix and cook same way for 2 – 4 mins in medium flame, stirring every 30 secs. Cook for 2 more minutes covered. Once done, remove in serving bowl.
- There are many variations you could do to suit your taste buds.
- *Add a pinch of cumin seeds/ fennel seeds after spluttering mustard.
- *Crushed garlic cloves(2) can be added along with curry leaves.
- *A generous pinch of asafoetida can also be added if you want to avoid garlic.
- *Instead of sambar powder, you can add red chilli powder. Also a small trace of coriander seeds powder, roasted cumin seeds powder.
- Cooking in iron kadai or cast iron pan gives good results. In non stick pan, the texture is slightly different.
- Cook in medium flame always for best results.
1. Peel the skin of potato, wash, slice to equal sized rounds.
2. Cut into same thickness strips. Chop the strips to cubes.
3. Heat a kadai with oil, splutter mustard, add curry leaves. Add diced potato and cook for 2 mins. Stir every 30 secs.
4. Add 2 teaspoon sambar powder, ⅛ teaspoon turmeric, required salt.
5. Mix and cook same way for 2 – 4 mins in medium flame, stirring every 30 secs. Cook for 2 more minutes covered. Once done, remove in serving bowl.
Serve hot for best results.