Be taught to make a easy and crispy South Indian potato fry with our straightforward recipe. Good as a aspect dish, this scrumptious aloo fry pairs splendidly with chapati, sambar rice, rasam rice and extra
About this straightforward Potato fry recipe – Indian sautéed potatoes
One of many first dishes my husband cooked for me was this Aloo fry to pair with rotis. It was so scrumptious that I needed to be taught to make it his method. If you hear the crispy potatoes sizzle within the pan, you realize the potato fry is cooked proper!
Through the years, I’ve simplified this vegan aspect dish recipe, and it nonetheless tastes scrumptious! The recipe is easy and simple. Sauté the cubed potatoes with tempering and minimal spices like turmeric and chili powder and a particular South Indian spice mix—selfmade sambar powder. Season with salt and luxuriate in.
Substances
- Potatoes: I take advantage of Maris Piper potatoes within the UK to make aloo fry. Within the US, you may go for Yukon Gold, Russet potatoes, or on a regular basis cooking potatoes.
- Spice powders: I prefer to preserve it easy with turmeric, hing (asafoetida), and Kashmiri crimson chili powder or simply sambar powder.
- Mustard seeds, cumin seeds, and curry leaves: I add the trio to the heated oil for tempering.
- Salt to style
- Oil: Any flavorless oil will work for this South Indian potato curry. I take advantage of sunflower oil.
Methods to make Aloo fry?: Step by Step
- Prep the potatoes: Wash and peel the potatoes. Slice them into 1 cm thick items, then minimize them into cubes. I like to make use of my OXO chopper to make 1 cm potato cubes—it’s the best method to do it.
- Tempering: Warmth the oil in a medium non-stick pan, forged iron skillet, or wok over excessive warmth. Add a teaspoon of cumin seeds, mustard seeds and hing. After they splutter, add the curry leaves.
- Add the remaining substances: Add the potatoes, spice powders, and salt, and stir to mix. Cook dinner over excessive warmth, tossing each 3-4 minutes. In 6-7 minutes, the potatoes may have a crispy texture on the surface and be cooked inside. Flip off the warmth and luxuriate in.
Variations:
- This South Indian potato curry is simple to differ. Add diced white onion and garlic for extra flavors.
- For a change of spice, add black pepper and rasam powder or dosa milagaipodi.
- Garnish with chopped coriander.
- Use child potatoes or mini potatoes as a substitute of dicing giant potatoes for a faster curry.
- The recipe makes use of oil, however for a richer style, use ghee as a substitute.
What can I serve with potato fry?
- Serve potato fry with curd rice, rasam rice, or sambar rice.
- Make a wrap with lettuce, stir-fried potatoes, and ketchup.
- It’s scrumptious as a sandwich filler or with dosas.
Prime Suggestions
- Keep away from utilizing a lid: Don’t cowl the pan whereas cooking the potatoes. Masking the pan will make the potatoes flip tender and mushy as a substitute of crispy.
- No pre-boiling mandatory: There is no such thing as a must boil the potatoes beforehand utilizing a cooker, microwave, or stovetop. The potatoes cook dinner immediately within the pan.
- Uniform cuts: Minimize the potatoes uniformly and as small as attainable. Constant dimension ensures even cooking and contributes to probably the most scrumptious potato fry.
- Excessive warmth cooking: Cook dinner the potatoes over excessive warmth for the very best crispy texture. Preserve tossing them each couple of minutes to forestall burning and guarantee even browning.
- Use the appropriate pan: A non-stick pan, forged iron skillet, or wok works greatest for attaining crispy potatoes. Ensure that the pan is scorching earlier than including the potatoes.
Storage:
- Leftovers: Whereas it’s uncommon to have leftovers of this scrumptious potato curry, any remaining potato fry will be saved in an hermetic container within the fridge for as much as 3 days.
- Reheating: Reheat completely in a pan over medium warmth earlier than serving to revive the crispy texture. Keep away from microwaving, as it may possibly make the potatoes soggy.
Extra Straightforward Vegetarian Potato recipes you’ll love
Fast and Straightforward South Indian potato curry recipe beneath
This straightforward South Indian potato fry is an ideal aspect dish in your favourite meals. Crispy on the surface and tender on the within, it pairs splendidly with chapati, sambar rice, or rasam rice.
Substances
- 500 g potatoes
- ½ tsp turmeric powder
- 1 tsp kashmiri crimson chilli powder
- 2 tsp sambar powder
- ¾ tsp salt
For Tempering
- 1 tbsp oil
- 1 tsp mustard Seeds
- 1 tsp cumin Seeds
- ⅙ tsp hing
- 10 curry leaves
Directions
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Prep the potatoes: Wash and peel the potatoes. Slice them into 1 cm thick items, then minimize them into cubes. I like to make use of my OXO chopper to make 1 cm potato cubes—it’s the best method to do it.
-
Tempering: Warmth the oil in a medium non-stick pan, forged iron skillet, or wok over excessive warmth. Add a teaspoon of cumin seeds and mustard seeds. After they splutter, add and hing and curry leaves.
-
Add the remaining substances: Add the potatoes, spice powders, and salt, and stir to mix. Cook dinner over excessive warmth, tossing each 3-4 minutes. In 8-9 minutes, the potatoes may have a crispy texture on the surface and be cooked inside. Flip off the warmth and luxuriate in.
