Potato Fry Recipe | Simple Aloo Fry | Potato Fry Indian Style

Wash and peel the potatoes. Cut each into bite-size pieces about 1-inch cubes.

Add the potato cubes to a bowl of water and keep immersed until ready to use. This prevents them from browning.

Just before making the potato fry recipe, drain the water completely from the potatoes. Rinse once.

Heat oil in a heavy thick-bottomed pan or cast iron skillet on medium-low heat. Once the oil is hot, add mustard seeds and let them pop.

Add the cumin seeds, asafoetida, and curry leaves and stir to combine.

Add the drained and rinsed potatoes to the hot pan. Be careful as the water may cause oil to splash a little. Mix until the potatoes are well coated with oil.

Add turmeric, and salt and mix again. Stir fry for 2-3 minutes.

For crispy aloo fry - keep stirring and fry the potatoes without covering until fork tender.

For soft potatoes - turn the heat low, cover, and cook till potatoes are soft and cooked (fork tender). Remove the lid and cook on one side longer to crisp them up.

Add red chili powder, and coriander powder and mix well. Add a tablespoon of water so the spice powders coat the potatoes well and to prevent the spices from burning.

Add garam masala and fry for a minute or two.

For final touch add lemon juice, and fresh cilantro for a final touch. Turn off the heat. Give it one final toss and the potato fry is ready to serve!

Serve warm with rice, dal rice, sambar rice, curd rice. enjoy!

Equipment Needed

Spice Level:

Dietary