Aloo Fry Recipes

HOME-FRIED POTATOES

Home-Fried Potatoes image

Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.

Provided by dakota kelly

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g

ALOO FRY

Aloo Fry image

This quick recipe of chunky potato cubes stir fried with few basic spices brings out the best in them.

Provided by Sia Krishna

Categories Main

Time 28m

Yield 5

Number Of Ingredients 15

Ingredients

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
½ tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Coriander Powder
½ tsp Dry Mango Powder or 1 tbsp Lemon Juice
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

Steps:

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.

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