Potato
fry is an easy-to-make, savoury and delicious dish of sautéed potatoes, known as aloo in Hindi. This is a North Indian style recipe of potatoes sautéed with
bold, fragrant spices. It is also vegan and made without onion
and garlic. Also known as aloo fry, this dish makes for an excellent
side dish with any North Indian main course meal.
Serves
2
Ingredients
3
medium potatoes – cut in 2 cm cubes
2
tbsp oil
1/4
tsp turmeric
1/2
tsp Kashmiri chilli powder
1/2
tsp ground coriander
1/2
tsp ground cumin
1
pinch of asafoetida (hing) (leave out for GF)
1/4
tsp garam masala
1/2
tsp amchur – dry mango powder
salt
to taste
Method:
- Peel and chop the potatoes in 2 cm/1 in cubes, as evenly as possible.
- Heat a heavy, thick-bottomed pan or frying pan. Add 2 tablespoons oil. For a slightly pungent taste, try mustard oil. If using mustard oil, then heat till the mustard oil starts smoking.
- Now add the potatoes to the oil.
- Mix them very well with the oil and spread them evenly in the pan.
- Keep on stirring after a few minutes and sauté them on a low to medium-low flame until the potatoes are half cooked.
- Then add turmeric, Kashmiri chilli powder, coriander, cumin, a pinch of asafoetida and salt to taste.
- Mix the spices in very well with the potatoes.
- Spread the cubes evenly in the pan. Continue to stir often and cook till the potatoes are tender, softened and slightly crispy. At each stir, change the position of potatoes so that they get crisp on all sides.
- Finally, add garam masala and amchur powder. (Instead of dry mango powder, you could add lemon juice for some brightness and tang.)Mix very well again and serve.
This fry is delicious on its own (in which case there is only one serving), but for better nutrition, eat it with a dal or curry. One recipe I’ve seen suggests putting it between bread – a whole new spin on chip butties!!
Variation:
- Substitute kumara/sweet potato for the aloo.
You will find many more recipes like this here and here and here
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