potato fry | aloo fry

Potato fry recipe with step by step photos and video – simple, easy and tasty recipe of potato fry. A no onion no garlic and vegan recipe.

Aloo fry is one of those dishes that you can easily prepare for a quick lunch or dinner option. You can have it with chapatis, bread, stuff in sandwiches or wraps or even serve as a side dish with dal-rice or even khichdi recipe.

This aloo fry is North Indian style and thus has the North Indian flavors in it. I do add some dry mango powder (amchur powder) for a slight tang. You can skip if you want and can also add some lemon juice.

While preparing potato fry, always use a well-seasoned pan, so that the potatoes do not stick. I usually soak the potatoes in water to get rid of extra starch. But you can skip this step.

Serve potato fry as a side dish with chapatis, bread or dal-rice or sambar-rice.

Potato fry recipe video

How to make potato fry

1. Peel and chop potatoes in 2 cm cubes or 1 inch cubes. Place them in a bowl of water for 20 to 30 minutes. The potatoes should be completely immersed in the water.

2. Heat a heavy thick bottomed pan or cast iron skillet or a heavy kadai. Add 2 tablespoons oil. For a slight pungent taste you can use mustard oil. I have used peanut oil. If using mustard oil, then heat till the mustard oil starts smoking.

3. Now drain the potatoes and then add them.

4. Mix them very well with the oil and spread them evenly in the pan.

5. Keep on stirring after a few minutes and overall saute for 7 to 8 minutes, till the potatoes are half cooked on a low to medium-low flame.

6. Then add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, a pinch of asafoetida (optional) and salt as per taste.

7. Mix the spice powders very well with the potatoes.

8. Spread them evenly in the pan.

9. continue to stir often and cook till the potatoes are done. At each stir, change the position of potatoes so that they get crisp evenly from all sides.

10. Lastly add ¼ teaspoon garam masala powder and ½ teaspoon amchur powder (dry mango powder). Instead of amchur powder, you can also add lemon juice.

11. Mix very well and then switch off the flame.

12. Serve potato fry with chapatis, dal-rice or sambar-rice. You can garnish with some chopped coriander leaves if you want.

More Potato recipes

• Aloo methi
• Jeera aloo
• Aloo gobi sabzi
• Aloo bhaja
• Aloo posto

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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Potato Fry

5 from 1 vote

This is a simple, easy and tasty recipe of aloo fry.

Author:Dassana Amit

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Course:side dish

Cuisine:north indian

Servings (change the number to scale):3

(1 CUP = 250 ML)

INGREDIENTS

• 1.5 cups potatoes cubes or 285 grams potatoes or 3 medium potatoes - cut in 2 cm cubes
• 2 tablespoons oil
• ¼ teaspoon turmeric powder
• ½ teaspoon kashmiri red chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 pinch of asafoetida - optional
• ¼ teaspoon garam masala powder
• ½ teaspoon amchur powder or add as required
• salt as required
• some coriander leaves for garnish - optional

INSTRUCTIONS

preparation

• Peel and chop potatoes in 2 cm cubes or 1 inch cubes. 
• Place them in a bowl of water for 20 to 30 minutes. The potatoes should be completely immersed in the water.

making potato fry

• Heat a heavy thick bottomed pan or cast iron skillet or kadai. Add 2 tablespoons oil. For a slight pungent taste you can use mustard oil. I have used peanut oil. If using mustard oil, then heat till the mustard oil starts smoking.
• Now drain the potatoes and then add them.
• Mix them very well with the oil and spread them evenly in the pan.
• Keep on stirring after a few minutes and overall saute for 7 to 8 minutes, till the potatoes are half cooked on a low to medium-low flame.
• Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, a pinch of asafoetida (optional) and salt as per taste.
• Mix the spice powders very well with the potatoes.
• Spread them evenly in the pan. Continue to stir often and cook till the potatoes are done. At each stir, change the position of potatoes so that they get crisp evenly from all sides.
• Lastly add ¼ teaspoon garam masala powder and ½ teaspoon amchur powder. Instead of amchur powder, you can also add lemon juice.
• Mix very well and then switch off the flame.
• Serve potato fry with chapatis, dal-rice or sambar-rice.

NOTES

• You can add less or more of the spice powders as per your requirements. 
• Lemon juice can be added instead of amchur powder (dry mango powder).
• You can also add anardana powder (dry pomegranate powder) instead of amchur powder. 
• Mustard oil also can be used. 
• Use a well seasoned pan, so that the potatoes do not stick.

NUTRITION INFO (approximate values)

Nutrition Facts

Potato Fry

Amount Per Serving

Calories 144 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 15mg1%

Potassium 392mg11%

Carbohydrates 13g4%

Fiber 2g8%

Protein 2g4%

Vitamin A 100IU2%

Vitamin C 10.8mg13%

Calcium 29mg3%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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