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 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 124kcal
Ingredients
½kggolden potatoes
1tbspvegetable oil
2tspcumin seeds
1pinchasafoetida
3tspcumin powder
2tspcoriander powder
1tspturmeric powder
1tspred chilli powder
1tspchaat masala
Saltto taste
4-5sprigsfresh coriander leavesfor garnish
Instructions
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.
Notes
To use as a filling, mash the potato fry with a fork to even smaller pieces.