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 recipe comes handy when you don’t have any other veggie and want to cook a quick yet tasty dish exclusively with potatoes and spices.
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 it as a side dish with chapatis, bread or dal-rice or sambar-rice. You can also pack it in tiffin box with roti or plain paratha.
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 chapati or roti or as a side dish with dal-rice or sambar-rice combo. You can garnish with some chopped coriander leaves if you want.
More Potato recipes
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Potato Fry
By Dassana Amit
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 (ground turmeric)
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- 1 pinch of asafoetida (hing) – optional
- ¼ teaspoon Garam Masala Powder
- ½ teaspoon amchur powder (dry mango powder) or add as required
- salt as required
- some coriander leaves (cilantro) 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 or plain paratha or as a side dish with dal-rice or sambar-rice. You can also pack it in a lunch box with roti or plain paratha or bread slices. It can also be stuffed between bread slices and had as an evening snack with a cup of tea.
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.
- To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
Nutrition Info Approximate values
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This is a very tasty recipe, loved it, thank you Ma’am for sharing it.
Glad to know Sneha and thanks for sharing your feedback. Welcome.
Made it for dinner last night..it was super yummy..though I added cumin and whole dried red chilies before adding the potato cubes. will definitely make it again and again..thanks a ton.
Welcome Anusuya. Glad to know this.
Damn i loved it, simple and tasty
Will again make it when relatives will come for get together
thanks sam for your positive feedback.
The aloo fry was delicious and I’ll definitely make it again. Thanks.?
Welcome David