About this easy Potato fry recipe - Indian sautéed potatoes
One of the first dishes my husband cooked for me was this Aloo fry to pair with plain parathas. It was so delicious that I had to learn to make it his way. When you hear the crispy potatoes sizzle in the pan, you know the potato fry is cooked right! Easy peasy South Indian sautéed potatoes ready in minutes! Over the years, I have simplified this vegan Indian side dish recipe, and it still tastes delicious! The recipe is simple and straightforward. Sauté the cubed potatoes with tempering and minimal spices like turmeric and chili powder and a special South Indian spice blend—homemade sambar powder. Season with salt and enjoy.
Ingredients you’ll need
Potatoes: I use Maris Piper potatoes in the UK to make aloo fry. In the US, you can opt for Yukon Gold, Russet potatoes, or everyday cooking potatoes. Spice powders: I like to keep it simple with turmeric, hing (asafoetida), and Kashmiri red chili powder or just sambar powder. Mustard seeds, cumin seeds, and curry leaves: I add the trio to the heated oil for tempering. Salt to taste Oil: Any flavorless oil will work for this South Indian potato curry. I use sunflower oil.
How to make Aloo fry?: Step by Step
Variations:
This South Indian potato curry is easy to vary. Add diced white onion and garlic for additional flavors. For a change of spice, add black pepper and rasam powder or dosa milagaipodi. Garnish with chopped coriander. Use baby potatoes or mini potatoes instead of dicing large potatoes for a quicker curry like my air fryer Indian roast potatoes. The recipe uses oil, but for a richer taste, use ghee instead.
What can I serve with potato fry?
Serve potato fry with curd rice, rasam rice, or sambar rice. Make a wrap with lettuce, stir-fried potatoes, and ketchup and serve for school lunch box. It is delicious as a sandwich filler or with dosas.
Top Tips to make the best aloo fry
Avoid using a lid: Do not cover the pan while cooking the potatoes. Covering the pan will make the potatoes turn soft and mushy instead of crispy. No pre-boiling necessary: There is no need to boil the potatoes beforehand using a cooker, microwave, or stovetop. The potatoes cook directly in the pan. Uniform cuts: Cut the potatoes uniformly and as small as possible. Consistent size ensures even cooking and contributes to the most delicious potato fry. High heat cooking: Cook the potatoes over high heat for the best crispy texture. Keep tossing them every few minutes to prevent burning and ensure even browning. Use the right pan: A non-stick pan, cast iron skillet, or wok works best for achieving crispy potatoes. Make sure the pan is hot before adding the potatoes.
Leftover Storage:
In the Fridge: While it’s rare to have leftovers of this delicious potato curry, any remaining potato fry can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly in a pan over medium heat before serving to restore the crispy texture. Avoid microwaving, as it can make the potatoes soggy. In the Freezer: For longer storage, store in air tight container in the freezer up to 1 month. Air fry or Cook in the oven to restore the crispiness of potato fry.
More Easy Vegetarian Potato recipes you will love
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Quick and Easy South Indian potato curry recipe below
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