dry aloo ki sabzi, indian potato fry
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3.25 from 4 votes

Easy potato fry/ dry aloo sabzi

Quick and easy potato fry recipe. It serves as a great accompaniment to any meal and also as a filling for sandwiches or rolls. In India, this dry aloo ki sabzi is quintessential part of some meal combos like dal-chawal and kadhi-chawal!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 124kcal


  • ½ kg golden potatoes
  • 1 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 pinch asafoetida
  • 3 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp chaat masala
  • Salt to taste
  • 4-5 sprigs fresh coriander leaves for garnish


  • In a pressure cooker, boil potatoes for 3-4 whistles. Remove from heat and let the steam escape on its own before opening the cooker. Alternatively, you can boil the potatoes in a stock pot.
  • Drain the potatoes and wash under cold water. Peel the potatoes and cut them into small cubes.
  • In a wok/ kadhai, heat oil. Add asafoetida and cumin seeds. Mix together the rest of the spices in a bowl.
  • Once the seeds start to sputter, add the rest of the spices and cook them for 2 minutes.
  • Add the boiled potato cubes and toss to coat them well in the spices.
  • Cook for a couple of minutes. Since the potatoes are already boiled, it doesn’t take long for them to cook.
  • Remove in a dish and garnish with fresh coriander leaves. Serve hot.


To use as a filling, mash the potato fry with a fork to even smaller pieces.


Calories: 124kcal | Carbohydrates: 20.8g | Protein: 2.4g | Fat: 3.9g | Saturated Fat: 0.3g | Fiber: 3.7g | Sugar: 1.5g