Aloo Fry
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Wash, peel, and dice the potatoes into uniform ½-inch cubes for even cooking.
- c.Place the diced potatoes in a bowl of cold water for at least 5 minutes to remove excess starch. This is key for crispier potatoes.
- d.Just before cooking, drain the potatoes completely and pat them dry with a kitchen towel.
- 2
Step 2
- a.Temper the Spices
- b.Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
- c.Once the oil is shimmering, add the mustard seeds and let them splutter, which takes about 30 seconds.
- d.Immediately add the cumin seeds and hing. Sauté for another 30 seconds until the cumin seeds are fragrant and turn a shade darker.
- 3
Step 3
- a.Cook the Potatoes
- b.Carefully add the dried potato cubes to the pan. Be cautious as the oil might splatter.
- c.Add the turmeric powder, red chili powder, and salt. Stir well to ensure all potato cubes are evenly coated with the spices.
- d.Sauté for 2-3 minutes, stirring continuously.
- e.Reduce the heat to low-medium, cover the pan with a lid, and cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking.
- f.Cook until the potatoes are tender. You can check by easily piercing one with a fork.
- 4
Step 4
- a.Crisp and Finish
- b.Once the potatoes are cooked through, remove the lid and add the coriander powder.
- c.Increase the heat to medium and cook uncovered for another 4-5 minutes, stirring gently and infrequently.
- d.Allowing the potatoes to sit undisturbed for a minute at a time helps them develop a crispy, golden-brown crust.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- c.Serve hot with roti, paratha, or as a side dish with dal and rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy potatoes, do not overcrowd the pan. Cook in batches if necessary.
- 2Using a well-seasoned cast-iron skillet or a heavy-bottomed non-stick pan yields the best results.
- 3Ensure the potato cubes are completely dry before adding them to the hot oil to prevent them from steaming and to achieve a better crisp.
- 4For a faster version, you can par-boil the potato cubes for 5-7 minutes, drain, dry, and then fry them as per the recipe. This reduces the pan-cooking time.
Adapt it for your goals.
Spice Blend
Add ½ teaspoon of amchur (dry mango powder) for a tangy flavor or ½ teaspoon of garam masala for extra warmth. Add these in the last minute of cooking.
Add insAdd-ins
Sauté one finely chopped onion until golden before adding the potatoes. You can also add ½ cup of green peas along with the potatoes.
AromaticAromatic
Add 1 teaspoon of minced ginger or 1-2 slit green chilies along with the cumin seeds for an extra layer of flavor and heat.
HerbaceousHerbaceous
Crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the potatoes during the last minute of cooking for a fragrant finish.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this a satisfying and fueling dish.
Aids Digestion
Spices like cumin seeds and hing (asafoetida) are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure and fluid balance in the body.
Anti-inflammatory Properties
Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant effects that contribute to overall wellness.
Frequently asked questions
A typical serving of Aloo Fry (around 140g) contains approximately 180-220 calories, primarily from the potatoes (carbohydrates) and oil (fats).