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Potato fry | Aloo fry recipe

By swasthi , on January 21, 2021, 20 Comments, Jump to Recipe

Potato fry recipe with a quick video and step by step photos. Learn how to make easy aloo fry just under 25 minutes. Potato is a versatile vegetable and can be used to prepare many dishes like curries, pulao, snacks & even stir fry. These spicy stir fried potatoes will be a great addition to your meal. Serve them as a side in any meal. They go so well with rice or roti.

potato fry recipe

We usually serve this aloo fry with tomato rasam or this instant rasam and plain rice. I am sure you will love it too that way. This simple aloo fry also goes great with some dal fry and jeera rice or basmati rice as well.

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My kids some times also take this in their school box with some roti & veggie salad. You can also use this potato fry to make some wraps. I do sometimes spread a green chutney and add this to the roti & make quick snack rolls.

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.

Preparation

1. Wash potatoes well. Peel them and cube to bite sizes or about half inch cubes.
2. Immerse them in a bowl of water until used further.
3. Crush or chop garlic and rinse the curry leaves.

How to make potato fry

4. Heat a pan with oil, add mustard, cumin and urad dal, when the dal gets lightly roasted add red chili, garlic and curry leaves. If you don’t have curry leaves you can use pudina.

seasoning in oil with curry leaves for potato fry recipe

5. Add potatoes and turmeric.

addition of cubed potato to pan for aloo fry recipe

6. Fry for about 3 to 4 minutes.

frying aloo on a low flame in potato fry recipe

7. If you want crisp aloo fry, continue to fry them without covering until they are fork tender. For softer potatoes, I regulate the heat to low. Cook covered till the potatoes are soft cooked. If the potatoes are too dry then you may sprinkle water.

simmering aloo fry until the cubes are cooked

8. Add red chili powder and garam masala.

addition of spice powders chili powder for potato fry recipe
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9. Mix and fry for few more minutes, till the chili powder blends well with potatoes.

tossing potato fry until done

Serve aloo fry with rice and rasam.

potato fry aloo fry

You may like to check these aloo curry, South Indian aloo kurma, quick potato sagu, simple aloo rice, biryani and potato sandwich.

For more potato recipes, you may like to check
Aloo gobi masala
Aloo matar

Jeera aloo
Aloo tikka

Recipe card

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potato fry

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.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2 to 3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 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
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Instructions

Preparation

  • Wash potatoes and peel. Cube to small bite sizes about half inch cubes. Keep them in a bowl of water until used. This helps to remove the excess starch and prevents them from sticking to each other while frying.
  • Crush or chop garlic. Rinse curry leaves and set aside.

Making potato fry

  • 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.
  • Add curry leaves and garlic. When the garlic is lightly fried, add hing.
  • 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.
  • For crispy aloo fry, keep stirring and fry them without covering until fork tender. You can also add more oil for better roasting.
  • For soft potatoes, lower the flame. Cover and cook till the potatoes are fork tender. Stir in between to prevent burning.
  • 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.
  • 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.
  • Serve potato fry with rice and rasam, sambar.
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Notes

  • For a change you can also sprinkle some chaat masala.
  • Adjust the amount of spice powders to your taste. Too much of spice powders will dry out the aloo fry so use only as needed. 
  • You may use pav bhaji masala or any other spice powder of your choice.
  • Soaking potatoes in lot of water for sometime helps to get rid of the excess starch. This step also hydrates the potatoes and fries them quickly in the pan. They won’t stick to each other while frying.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Potato fry
Amount Per Serving
Calories 107 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 398mg17%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 186IU4%
Vitamin C 20mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Divya says

    November 17, 2020

    5 stars
    Easy and quick recipe.

    Reply
    • swasthi says

      November 19, 2020

      Thank you

      Reply
  3. Rom says

    October 11, 2020

    Hi Swasthi, can you please post Taro root fry (Chamadumpa) here? Once problem I am facing with Taro root is, it gets slimy after boiling for removing the outer skin. So I kept the boiled roots in the refrigerator for several hours, then peeled the skin, cut into small pieces and fried. Thinking that this would remove the sliminess. But to my disappointment, still the individual pieces are sticking to each other during frying and still slimy. I am wondering if there is anyway to drastically reduce the sliminess in Taro root while cooking. May be the Taro root we get here in US is of a different species compared to the ones that are available in India. I am just thinking out loud here. In any case, if you happen to know to make Taro root fry, nice and dry and crispy, let me know. Thanks

    Reply
    • swasthi says

      October 15, 2020

      Hi Rom garu,
      I think they become slimy if they are a old stock or have been in the cold storage (warehouse) for long time. I too had the same experience as you so stopped buying them.

      Reply
  4. Msk says

    June 12, 2020

    5 stars
    Swasthi, how to make sure that the potatoes don’t turn mushy? I always have problem with that! Please help..

    Reply
    • swasthi says

      June 12, 2020

      Hi,
      Don’t cover the pan. Add more oil and saute them on a slightly higher flame. Some potatoes get mushy very soon if covered. Hope this helps
      🙂

      Reply
  5. Saranya says

    April 26, 2020

    Hi madam….. I want to know about nutrition information can you please explain me

    Reply
    • swasthi says

      April 27, 2020

      Hi Saranya,
      All the nutrition info shared on the recipes are only estimates or approximations only. For this recipe it is per serving.

      Reply
  6. swarna says

    October 26, 2019

    5 stars
    Lovely. Turned out good.

    Reply
    • swasthi says

      October 29, 2019

      Thank you

      Reply
  7. ST says

    September 27, 2018

    5 stars
    Your recipe is so easy and quick to make.

    Reply
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  9. Parvin says

    October 26, 2017

    5 stars
    Very tasty recipe
    Good to cook very yummy

    Reply
  10. ANITHA says

    October 23, 2017

    5 stars
    Hello SWASTHI JI

    just tried this recipe . very easy to make & very tasty as well . tastes good for rice as well as roti . good part is this is not a very spicy dish. love this dish .

    one quick suggestion .
    please launch a MOBILE APP so that it would be more convenient for us.

    thank you . .

    Reply
  11. Neelima says

    September 19, 2017

    5 stars
    Nice recipe

    Reply
  12. Geevino says

    April 4, 2017

    5 stars
    I really luv ur recipe collections & i tried many recipes frm ur site it came well and my hubby luvs it. Thank u so much.

    One more tip in the above recipe Potato Fry: after adding spices jst add a half a spoon of besan flour it wud help to bind the spices with potato.

    Reply
  13. Crystal says

    March 3, 2017

    5 stars
    Thank you so much for your recipes! I just got married in Dec 2016 and have been cooking for my husband his fav Andhra dishes (I’m not from Andhra). Your recipes have helped a great deal! My husband is very happy with my cooking thanks to you! ?

    P.S I added onions (cause we love onions) to this recipe and it tasted super yummy. Thanks again!

    Reply
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  15. prasanthkarnan says

    December 6, 2016

    5 stars
    It is v.good

    Reply
  16. neetha says

    November 18, 2016

    5 stars
    I loved the recipe,but potatoes cubes sticked to each other, what should be done to get it perfectly.

    Reply
  17. Rakshitha gowda says

    November 16, 2016

    5 stars
    I always search for your recipes .I loved it .Thank u , not only this recipe I have tried so many recipes from your list

    Reply
  18. Calvin says

    November 13, 2015

    5 stars
    Wanted to try a quick potato snack with chapatis and tried this…Came out great..didnt use urad dal and by mistake added lilttle more mustard seeds and oil..will do perfectly next time but this time too it was super delicious..thanks for this great yet simple recipe!

    Reply

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