Potato fry is an Indian side dish made with potatoes, spices and herbs. Also known as aloo fry, this 25 minutes super quick dish is a fantastic way to serve spiced potatoes in your meal. In Indian cuisine, stir fry dishes are commonly referred as ‘fry’ so this dish of stir fried potatoes is known as potato fry, though no frying is actually involved in the recipe. Learn to make the perfect crispy & non-sticky spiced potato stir fry with the help of my easy recipe.
In South Indian cuisine, we usually serve stir fry dishes with rice, rasam or sambar, so is this aloo fry. You can also serve it in a meal of dal fry or dal tadka, jeera rice or even with plain rice and ghee.
My kids love this with just anything, so I sometimes also pack it in their school box with some rotis and veggie salad. For a quick interesting dinner, I spread some green chutney on roti and wrap them up with a filling of this stir fried potatoes, lemon juice or chaat masala, kachumber and coriander leaves.
Sometimes when the mood strikes in I use this for the sandwiches too. Smear some schezwan sauce or mayo or hung curd and stuff these stir fry potatoes. The options are endless!
I have made this potato fry in South Indian style with curry leaves, garlic and urad dal tempering. You can simply skip the curry leaves and urad dal if you don’t have. You can also make a North Indian version of this by using crushed kasuri methi, amchur powder or chaat masala.
Tips to make potato fry
- To stir fry always use potatoes that are not from the cold storage section as they don’t get cooked or roasted quickly. Use any old potatoes like the regular potatoes, Yukon gold or Russet Potatoes.
- Always keep the potatoes immersed in a bowl of water to get rid of the excess starch. Also rinse them well before adding to the pan. This prevents them from sticking to each other while frying.
- Also keeping them in water hydrates the potatoes and help to cook well easily.
- 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.
- Always add salt to potatoes only after are cooked well. Adding salt early to the potatoes hinders them from cooking well.
- 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.
How to make potato fry
1. Wash 250 grams 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.
4. Heat a pan with 1½ to 2 tablespoons oil. When the oil becomes hot, add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds and ½ teaspoon urad dal. Let the urad roast until light golden, then add 1 broken red chili, 1 to 2 chopped or crushed garlic cloves and 1 sprig curry leaves. If you don’t have curry leaves you can use pudina.
5. Remove the water from the potatoes. Rinse them well and add them to the pan. Make sure the pan is hot before you add the potatoes. Also add ⅛ teaspoon turmeric.
6. Fry for about 3 to 4 minutes.
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.
8. Add ½ teaspoon red chili powder and ¼ to ½ teaspoon garam masala.
9. Mix and fry for few more minutes, till the chili powder blends well with potatoes. If you want you can add more chilli powder. Taste test and adjust salt.
Serve aloo fry with rice and rasam.
Potato fry (Aloo fry)
For best results follow the step-by-step photos above the recipe card
Ingredients (US 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
- 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.
- 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)
© Swasthi’s Recipes