Aloo fry (stir fried potatoes)

Growing up potatoes were my favorite food. I would always love eating mashed potatoes or getting an extra large order of fries.

These days I don’t eat as much as I used to but, when I do, I still really enjoy them. I’m even debating if I should get a professional type french fry cutter. I usually hand cut the potatoes and throw them in the oven with olive oil for oven fries. Well see if that happens though, I have so many kitchen gadgets!!

Anyways, I digress… This recipe is a spicy Indian recipe I found which I served with Raita and Grilled Steelhead Trout. It has enough fire to make you feel nice and warm on the inside from the red chile. If you don’t like spicy food you can cut back on the red chile powder. I also got to use my homegrown curry leaves. Always enjoy using the plants that I grow in my food, because I finally get to enjoy the fruits of my labor! The curry leave tree does not grow very quickly. You can read more about my experiences growing them on the gardening page.

In summary, the seasoned potatoes could pair well for a lot of different foods. I ended up eating these with eggs, an egg mcmuffin and even steak. So if you plan accordingly this could be your side dish for several meals.

Aloo Fry Recipe

Ingredients – for 4 servings
Potatoes – 4 russet potatoes (3-4 cups) cubed and soaked in salted water for ~ 20 minutes (soaking helps to get the starches out)
Turmeric powder – 1 tsp
Red chili powder – 1 Tbsp (decrease for less heat)
Coriander powder – 2.5 tsps
Chickpea flour- 2 tsp (chickpea flour or rice flour)
1/2 tsp of salt
Olive oil – 3 Tbsp
For tempering:
Mustard seeds – 1 tsp
Asafoetida – 1 tsp
Curry leaves – 2 sprigs (~20-25 leaves)
Directions
1. Put flame on high and once hot, add the mustard seeds and allow to splutter a little and quickly add asafoetida and curry leaves and mix 15-20 seconds then add the cubed potatoes. Saute for 2 to 3 mins and stir thoroughly.
2. Reduce heat to low, place lid and cook 15-20 mins.
3. Add the turmeric powder, chile powder, coriander powder, chickpea flour, salt and mix. 4. Turn up heat and stir fry and toss potatoes for 3 to 4 mins until they get a little crispy

 

Recipe adapated from Sailu’s recipe

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