Indian Potato Fry Recipes

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.

CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE

Cauliflower and Potato Stir-Fry - East Indian Recipe image

This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.

Provided by sugarFiend

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons canola oil
2 teaspoons cumin seeds
1 teaspoon caraway seeds
½ red onion, chopped
4 cloves garlic, minced
1 head cauliflower, cut into florets with 1-inch stalks
1 large potato, diced
1 teaspoon red chili powder
1 teaspoon ground turmeric
1 teaspoon salt
¼ cup chopped fresh cilantro, or to taste

Steps:

Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g

INDIAN POTATO FRY

Indian Potato Fry image

Make and share this Indian Potato Fry recipe from Food.com.

Provided by CityDoors

Categories Potato

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 16

Ingredients

7 -8 red potatoes, peeled and cubed
2 teaspoons mustard seeds
1 teaspoon cumin seed
2 teaspoons split Urad Dal
1/2 teaspoon asafoetida powder
6 -7 fresh curry leaves
1 large red onion, diced
2 large tomatoes, diced
5 small fresh green chilies
1/2 tablespoon turmeric powder
2 teaspoons red chili powder
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
3/4 tablespoon salt
1/4 cup water
3 tablespoons oil (for frying)

Steps:

Boil potatoes until soft. Drain. Set aside.
Heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, asafetida, and curry leaves. Fry for 1 minute or until the seeds sputter.
Add chopped onion and green chiles and fry until golden brown.
Add chopped tomatoes and fry until mushy.
Stir in turmeric powder, red chili powder, cayenne pepper, black pepper, and salt. Add in water. Simmer for 1-2 minutes (you should start having a nice gravy!).
Mix in potatoes. Cover and let simmer for 5-7 minutes.

Nutrition Facts : Calories 339.8, Fat 9.6, SaturatedFat 1.3, Sodium 1126.6, Carbohydrate 59.3, Fiber 9.1, Sugar 9.1, Protein 8.2

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