Description
This quick recipe of chunky potato cubes stir fried with few basic spices brings out the best in them.
Ingredients
Scale
- 3 large Potatoes, scrubbed, washed, peeled and diced into ½ inch cubes
- 1 medium Onion, finely chopped
- 1 tsp Ginger-Garlic Paste
- 1–2 tbsp Coriander Leaves, finely chopped
- Salt to taste
Spices Used:
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 1/2 tsp Dry Mango Powder or 1 tbsp Lemon Juice
For Tadka/Tempering:
- 1 tsp Mustard Seeds
- 1 tsp Jeera/Cumin Seeds
- 1 Dry Red Chillies, broken
- Few Curry Leaves
- A big pinch of Hing/Asafoetida
- 2 tbsp Oil
Instructions
- Heat oil in a wok and add mustard seeds, cumin seeds, dry red chillies, curry leaves and hing.
- When mustard seeds start to pop and splutter, add finely chopped onions and fry for 2-3 minutes on medium flame.
- Next, add ginger-garlic paste and fry for 2 minutes till the raw smell disappears and onions turn light brown in colour.
- Mix in diced potatoes and give it a good stir for a minute or two.
- Add all the spices listed above one by one along with salt to taste and mix them well to coat every potato piece. If using lime/lemon juices save it till the end.
- Sprinkle little water and cover the wok and cook for 5-8 minutes. Give it a good stir in between to save the potatoes from sticking to the bottom of the vessel.
- Sprinkle little more water if needed and cook for another 3-5 minutes till the potatoes are cooked thoroughly.
- Add lime/lemon juice and switch off the gas. Mix in finely chopped coriander and serve it hot with any dal (creamy lentil soup), a dollop of ghee and rice or any Indian flat breads.
Notes
If you are short of time, simply use boiled, peeled and cubed potatoes and it will take half the cooking time.
You can leave out onions and ginger garlic paste and just use potatoes to make simpler version of Aloo Fry.
- Prep Time: 10 mins
- Cook Time: 18 mins