Quick Aloo Fry

I’ve hardly met anyone who claims to dislike potatoes. They’re probably the most consumed vegetable in the world. From curries to chips, from mashed potatoes to fries, from salads to gnocchi, from baked to fried…the list is endless! The tuber is high in carbs but also in nutrients like potassium. And hey, we’re looking only at good things here  😁 It’s not a hidden fact that potatoes are basically DELICIOUS food.
Out of the million ways in which they can be cooked & consumed, here I pen one of the simplest recipes made with potato. This Quick Aloo Fry might look elementary but it’s comfort food. It is an superb side-dish for home-cooked meals like khichdi, dal chawal, rasam rice, curd rice etc. It can be made as spicy or as plain as you’d like, but once you try it this will be your go-to recipe when you want to make a quick fry  😊

Quick Aloo Fry

Course: SidesCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

A quick fry made with bite-sized potatoes cooked with minimal spices & curry leaves.

Ingredients

  • Potatoes: 1 cup; cubed into bite-sized pieces

  • Mustard seeds: 1/2tsp

  • Jeera (cumin seeds): 1/2tsp

  • Dry red chilli: 1

  • Red chilli powder: 1/4tsp

  • Heeng (asafoetida): A pinch

  • Turmeric: 1/4tsp

  • Curry leaves: 1 sprig

  • Oil

  • Salt to taste

Directions

  • Keep the chopped potatoes in a bowl of water till they are ready to be used.
  • Heat oil in a kadhai. Add heeng, haldi, jeera & mustard seeds to it. Once they crackle, add the dry red chilli. Then add the curry leaves.
  • Now drain the potatoes & add them to the kadhai. Mix well. Cook for about 3 minutes, while stirring in between.
  • Now cover & cook the potatoes over low flame till they are cooked through. If you feel the potatoes are sticking to the kadhai, splash a little water.
  • Once the potatoes are cooked, add the red chilli powder & salt & give it a final mix. Serve hot with simple mains like dal rice or khichdi.

Notes

  • Soaking the potatoes in water removes some of its starch. this helps in the potatoes not turning mushy while cooking.
  • You can add some garam masala towards the end for flavour.
  • You can also garnish with some fresh chopped coriander.

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